I hate doing dishes, and when you cook as much as I have been lately, there are a lot of dishes generated. So I’m always looking for ways to cut down on dishwashing. A lot of this involves single pot cooking, where my Instant pot comes in very handy. But for this dish, I also needed to brown onions and bloom a few spices. I really didn’t feel up to dirtying another pan, but I knew skipping out on browning the onions was not a smart idea.
So I used the microwave. I’m here to tell you, you CAN actually brown onions in the microwave. I chopped up the onions and put them in a paper bowl along with the oil and spices and cooked them, and they browned on their own, with no babysitting, while I cut up the pork. I think I got a wee bit too much water in this dish because I was afraid to not put enough and burn a 2 poundss of pork, but I think you could get by with less, or you could turn it into a bit of a gravy dish and eat it over rice. I ate it plain so it would be low carb, and that worked well too.
This part is very important. Do not confuse Mexican chile powder with Cayenne pepper. The Mexican version is blended with other spices such as cumin and other things. It’s a rich flavor, but it’s not pure heat like cayenne pepper will have. Even so, this is a richly-spiced dish, but try not to make it inedible by using the wrong kind of chile powder.
- 1 ounce raisins
- 2 pounds pork shoulder, cut into large pieces
- 1/4 cup soy sauce or fish sauce
- 1 teaspoon oil
- 1 cup red onion, chopped
- 3 cloves garlic, chopped
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 tablespoon cider vinegar
- 1/2 teaspoon Ancho chili powder
- 1 can chipotle chiles in adobo sauce
- 1/4 cup Mexican red chile powder (NOT Cayenne, look for ones that have other spices blended)
- 1/2-3/4 water
- 1 tablespoon cornstarch + 3 tablespoon water
Place raisins into your blender jar, and cover with hot water while you get everything else ready.
Place pork into your Instant Pot.
- In a microwave safe bowl, combine oil, onions, garlic, salt, oregano, both chili powders, and canned chipotle chili, sauce from chili and cook it on high for 5-7 minutes, stirring once or twice.
- Pour this along with and cider vinegar and soy sauce or fish sauce into your blender jar with the raisins, and purée until smooth.
- Pour this mix onto your pork.
- Use the 1/2 cup to of water to wash out your blender jar and pour this into the pot as well. Add another 1/4 cup water if you need to.
Set your electric cooker on High Pressure for 20 minutes, and quickly release pressure when done.
- If you have too much liquid, set your pot on sauté for 5-10 minutes to let some of it evaporate, or make a slurry by mixing the corn starch and the water, and pour into the pot. Let it boil and thicken.