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Nutrition Facts
Serving Size 315 g
(Approx. 8 Servings)
Amount Per Serving
Calories 270 Calories From Fat 70
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 135 mg 45%
Sodium 960 mg 40%
Total Carbohydrate 4 g 1%
Dietary Fiber 0 g 0%
Sugars 2 g
Protein 45 g
Vitamin A 0% Iron 8%
Vitamin C 4% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Red Chile Braised Pork Roast
Prep Time
5 minutes
Cook Time
1 h 30 m
Total Time
1 h 35 m
8  People


Recipe makes 8 Servings

1 Instant Pot Lux, optional - slow cooker recipe included
3 1/2 Lb pork ribeye roast
1 Tbsp kosher salt
24 Oz American Pantry Bone Broth, beef, chicken, or flavored chicken variety
2 Tbsp Montana Mex Chili Seasoned Sea Salt
2 small white onion, peeled
1 1/2 Tbsp cornstarch
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Turn Instant Pot on to high sauté setting. Add 1 tablespoon oil just to coat bottom of insert. Season pork evenly with coarse salt. Place into pot and brown well on all sides; about 10 minutes total.
Remove pork from pot, pour in bone broth, add chile salt, and stir to combine. Place pork back into pot along with onions.
Place lid onto InstaPot® and change setting to "Meat/Stew." Adjust machine to "high pressure" and "more" options. Set timer for 1 hour and 10 minutes.
When pork is finished and lid has been safely removed transfer pork and onions to serving platter. Change InstaPot® setting back to "sauté" and bring remaining broth to a boil.
Combine cornstarch with 1 cup cold water. Whisk well to combine before whisking into boiling broth. Simmer for 30 seconds. Pour over pork. Serve pork as taco filling, over rice, or inside chile rellenos.
Chef's Note: To prepare in a slow cooker, brown pork on stove top after salting and before placing into slow cooker with broth, chili salt, and onions. Cook on high for 6 to 7 hours. Remove pork and onions. Transfer remaining liquid into sauce pan over medium-high heat. Bring to a simmer, whisk in cornstarch slurry, simmer 30 seconds more. Serve as above.



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