Chicken Adovada Burritos

 

Chicken Adovada Recipe INGREDIENTS: • 2 lbs pork shoulder, butt, or loin • 1 onion, cut into large chunks * 2 teaspoons salt * 1 1/2 cups chicken broth * 1 teaspoon dried oregano * 1 garlic clove pressed FOR CHILE: You can also purchase the chile already prepared at bueno.com, or the fruitbasket.com 10 – 15 New Mexico red chile pods (https://thefruitbasketabq.com/shop/ol...) 3 cups water 1 large garlic clove 1-teaspoon kosher salt 1/8 teaspoon dried oregano 1-cup water To prepare chile: Boil red chile pods in water for 5 minutes. Add chile pods to a blender with garlic clove, oregano and kosher salt. Cover chile pods with the water they boiled in (let water cool for about 5 minutes), just enough water to cover pods. Blend until very smooth. Directions: 1. Dice chicken into 1-inch thick pieces and put into a glass container. 2. Add chile to chicken, along with salt, garlic and marinate in the refrigerator overnight, or for at least 2 hours. 3. Cut an onion into large chunks, set aside. 4. Add chile chicken and onion, oregano and chicken broth to instant pot, and set on high-pressure cook for 1 ½ hours. 5. Once the meat has cooked and the instant pot has cooled for 15 minutes, release the steam. Wait until the lever has gone down before opening pot. Do not open the lid until the lever has gone down, indicating that the pressure is safe to open the top! Cook in a crockpot: Chicken adovada can be cooked in a crockpot for 4 – 6 hours. Cook on high for first hour, then turn heat down to low for remaining time. Cook in the oven: Chicken adovada can be cooked in the oven for 2 – 3 hours. Cover meat with foil in oven safe pan and cook at 375 for 30 minutes; then reduce heat to 300 and cook for the remaining time.