Last Updated on February 21, 2023
Here’s the real deal: no beans, no tomatoes, just chiles with meat (as its name in Spanish indicates). We’ve tested this recipe using New Mexican reds (slightly sweeter and a little hotter), anchos (a little more complex and certainly less sweet), a combination of mulatos, pasillas, and morita chipotles. We love the combination of ancho and pasilla chilis. But feel free to experiment to achieve a flavor that you like best. Crack the dried chiles open and remove all the seeds and as much of their spongy membranes as possible before soaking.
- 12 dried red or black chiles, stemmed and seeded (choose among New Mexican reds, pasillas, mulatos, anchos, or morita chipotles)
- 1 small seedless orange such as satsuma or other mandarin variety, peeled (if you can’t find fresh mandarins use ¼ cup canned mandarin segments drained)
- 1/4 cup fresh oregano leaves
- 4 medium garlic cloves, peeled
- 1 tbsp cumin seeds
- 1 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 2 tbsp olive oil
- 3 medium bell peppers, cored, seeded, and chopped (about 3 cups)
- 2 medium yellow onions, chopped (about 2 cups)
- 3 lb ButcherBox boneless pork shoulder, diced (about ¼ - ½ inch piece)
- 2 cups chicken broth or half chicken broth and half dark beer
- Set the seeded broken chili pieces into a large bowl and cover with boiling water. Set aside 20 minutes to soften.
- Set a colander over a bowl in the sink. Drain the chiles into the colander. Put the chiles in a large blender. Add the orange, oregano, garlic, cumin seeds, salt, cinnamon, and cloves. Cover and blend, adding fresh water in dribs and drabs through the hole in the lid to create a coarse puree but stopping the machine at least once to scrape down the inside of the canister.
- Press the button for Sauté, then set it for Medium, Normal, or Custom 300°F. Set the time for at least 10 minutes and if necessary (depending on model), press Start.
- Heat the oil in a 6-quart cooker. Add the onion and bell pepper. Cook, stirring often, until softened, about 3 minutes. Scrape every drop of the chili paste into the pot. Cook for 1 minute, stirring almost constantly to coat the vegetables.
- Add the meat and stir to coat in the chili paste. Turn off the Sauté function. Pour in the liquid and stir until uniform. Lock the lid onto the pot.
- Set the machine to Bean/Chili, Pressure Cook, or Manual. Set the level to High. Ensure that the valve is closed and set the time for 18 minutes with the Keep Warm setting off and if necessary (depending on model), press Start.
- When the machine has finished cooking, use the quick-release method to bring the pot’s pressure back to normal. When ready, unlock the lid and open the pot. Sift desired, skim any fat from the top with a ladle.