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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.