Carne Adovada
By :Urvashi Pitre
Print Recipe
Votes: 11
Rating: 4.82
Rate this recipe!
Course Main Course
Cuisine Mexican
Difficulty Easy
Browse Category Meat
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Pork, Raisins, Spices
Prep Time 15 minutes
Cook Time 35 minutes
Servings
8 servings
Ingredients
  • 1 ounce raisins
  • 2 pounds pork shoulder cut into large pieces
  • 1/4 cup soy sauce tamari if gluten free, 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 teaspoon chipotle chili from a can
  • 1/4 cup Mexican chile powder (not cayenne, look for ones that have other spices blended)
  • 1/2 - 3/4 cup Water
  • 1 tablespoon cornstarch plus 3 tablespoons water
Course Main Course
Cuisine Mexican
Difficulty Easy
Browse Category Meat
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Pork, Raisins, Spices
Prep Time 15 minutes
Cook Time 35 minutes
Servings
8 servings
Ingredients
  • 1 ounce raisins
  • 2 pounds pork shoulder cut into large pieces
  • 1/4 cup soy sauce tamari if gluten free, 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 teaspoon chipotle chili from a can
  • 1/4 cup Mexican chile powder (not cayenne, look for ones that have other spices blended)
  • 1/2 - 3/4 cup Water
  • 1 tablespoon cornstarch plus 3 tablespoons water
Votes: 11
Rating: 4.82
Rate this recipe!
Instructions
  1. Place raisins into your blender jar, and cover with hot water while you get everything else ready.
  2. Place pork into the Instant Pot.
  3. 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.
  4. Pour this along with the 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.
  5. Use the 1/2 cup of water to wash out your blender jar and pour this into the pot as well. Add another 1/2 cup water if you need to.
  6. Set the Instant Pot to cook at high pressure for 20 minutes When time is up quickly release pressure.
  7. 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.
12 replies
  1. Sedgwick71
    Sedgwick71 says:

    First time using the IP and this recipe came out perfect. This will be one of my favorites in the future!

  2. John Bittner
    John Bittner says:

    That was an awesome recipe! It was straightforward to make and delicious. Everyone in the family loves it.

  3. Jemagu
    Jemagu says:

    I added a little extra Chipotle, because I like it a little spicier. Otherwise the only change I would make is to allow for a natural release. Whenever you quick release the pressure, meat has a tendency to toughen up a little. Otherwise great!

  4. mikepecar@gmail.com
    mikepecar@gmail.com says:

    Don’t microwave the spices on high. Filled the house with fumes and made us choke for an hour.

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