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Sesame-Ginger Chicken
Carne Adovada
| By : |
| 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
Ingredients
|
Instructions
- Place raisins into your blender jar, and cover with hot water while you get everything else ready.
- Place pork into the 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 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.
- Use the
1/2 cup of water to wash out your blender jar and pour this into the pot as well. Add another1/2 cup water if you need to. - Set the Instant Pot to cook at high pressure for 20 minutes When time is up quickly release pressure.
- 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.
After losing 80 lbs by following a restricted calorie, low carb, keto diet, I use this blog to share easy and delicious recipes from around the world with foodies who enjoy good food, but don’t always have the time to cook elaborate meals. I’ve chosen to keep it largely ad-free, except for a few helpful affiliate links.
I am not a professional blogger. In fact, what I really do for a living is to run Tasseologic (www.tasseologic.com) which is a data-driven CRM agency. I have a doctorate in Experimental Psychology, and I use what I learned as a scientist to help drive incremental ROI via marketing.
I use my Instant Pot a lot, and I enjoy a variety of cuisines, so you’ll see lots of recipes from India, Mexico, Thailand, Korea, etc. in the blog. I hope you enjoy the recipes, and I’d love to hear from you as you try one.
If you’d like to purchase the e-cookbooks I’ve written, click here: https://twosleevers.com/shop/ Read More…
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Delish
The meat was tender and delicious. Perfect with rice and beans or in a burrito.
Super rich. Will reduce sauce more next time. Would be great over rice or mashed potatoes.
Love this. Great flavor and super tender.
First meal in my new instapot. Turned out AAAAAmazing!
Very easy preparation. I used my favorite spices Puertorican style. Delicious!
First time using the IP and this recipe came out perfect. This will be one of my favorites in the future!
20 minutes was not enough time, needed another 10 minutes then super tasty!
Can i use beef instead? If yes, how long should i cook it? Thank you
That was an awesome recipe! It was straightforward to make and delicious. Everyone in the family loves it.
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!
Don’t microwave the spices on high. Filled the house with fumes and made us choke for an hour.
Adobada (wrong spelling)
Excellent recipe and super easy! Had to improvise with the canned chipotle as i couldnt find it at the store (used tomato paste, chipotle powder and a few other random spices) and added a couple of scotch bonnet peppers for extra heat, but this is my new go-to recipe.