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Chile Colorado
Tender chunks of pork in a red sauce made from dried peppers
Course:
Main Course
Cuisine:
Mexican
Keyword:
ancho peppers, chile colorado, guajillo peppers, mexican recipe
Ingredients
Sauce
10
guajillo peppers
seeds and veins/ribs removed
2
ancho peppers
seeds and veins/ribs removed
½
onion
1
garlic clove
2
cups
water
1
tsp
salt
½
tsp
cumin
Chile Colorado
3
lb
pork butt or shoulder
cubed; *see notes
1
tbsp
oil
½
onion
sliced
1
tsp
salt
1
cup
chicken or beef broth
1
bay leaf
Instructions
Sauce
Place everything except salt and cumin in a saucepan and bring to boil.
Add everything, including salt and cumin, in a blender and blend until smooth.
Chile Colorado
In a Dutch oven over medium high heat add oil and pork.
Cook until pork is no longer pink, about 10 minutes.
Add onions and salt and cook until liquid has reduced and meat starts to brown.
Once meat is browned, add sauce, broth, and bay leaf. Cover and cook until it starts to boil. Reduce heat and cook for 30 minutes.
Uncover and leave to simmer for additional 15 minutes until the sauce had reduced and thickened a little.