Chile Colorado
Tender chunks of pork in a red sauce made from dried peppers
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.