Sizzling Chile Colorado Recipe: Spice Up Your Table Tonight

Beef simmered in a rich, red Chile Colorado sauce brings comfort to every bite.

This classic Mexican dish bursts with deep, robust flavors that warm the soul.

Tender chunks of meat melt into a spicy, velvety sauce that demands attention.

Traditional techniques blend seamlessly with bold ingredients to create a memorable meal.

Generations of home cooks have perfected this hearty recipe, passing down secrets from kitchen to kitchen.

Regional spices and slow-cooking methods elevate simple ingredients into an extraordinary culinary experience.

Savor every spoonful of this authentic and soul-satisfying Chile Colorado that promises to transport you straight to the heart of Mexican cuisine.

Why Chile Colorado Packs Serious Flavor

• Break down complex steps into easy-to-follow instructions that make cooking this Chile Colorado feel achievable for home chefs of all skill levels.
• Develop deep, rich flavors through strategic steps like browning pork in batches and blending chiles into a smooth, vibrant sauce that elevates the entire dish.
• Perfect for family dinners, gatherings, or meal prep, this recipe offers a delicious Mexican-inspired comfort food that can be enjoyed with rice, tortillas, or as a standalone protein.
• Easily adjust spice levels and ingredients to suit personal preferences, making it a flexible recipe that adapts to different taste buds and dietary needs.

Ingredients You’ll Need for Chile Colorado

• Pork: Tender meat chunks perfect for slow-cooking and absorbing rich chile sauce flavors.

• Dried Chiles: Essential base for creating authentic, deep red sauce with traditional Mexican flavor profile.

• Onion, Garlic: Foundational ingredients that provide depth and robust flavor to the chile sauce.

• Chicken Stock: Adds moisture and helps create a smooth, rich cooking liquid for the pork.
• Water: Used for blending and softening chiles.

• Salt, Black Pepper: Enhances and balances the overall taste of the dish.
• Oregano, Cumin: Classic spices that contribute warm, earthy notes to the chile sauce.

• Lime Juice: Brightens the sauce with a fresh, tangy accent.
• Cilantro: Fresh herb garnish that adds a clean, herbal brightness to the final dish.

• Oil: Used for browning the pork and creating a flavorful base for the sauce.

Step-by-Step for Authentic Chile Colorado

Step 1: Prepare Dried Chiles

Remove stems and seeds from dried chiles over a bowl to catch loose seeds.

Submerge chile pieces in warm water and let them soak for 30 minutes until soft and pliable.

Step 2: Butcher and Brown Pork

Cut pork into bite-sized chunks and trim excess fat.

Season meat with salt.

Heat oil in a large pan over medium-high heat.

Brown pork in batches without overcrowding the pan.

Transfer browned pieces to the pan and reduce heat to low.

Step 3: Create Chile Sauce

Drain softened chiles and transfer to blender with water.

• Onion
• Garlic
• Oregano
• Cumin
• Salt

Blend until smooth.

Strain puree through fine mesh sieve into pan with pork to remove any remaining seeds or skin.

Step 4: Simmer and Develop Flavors

Coat pork with chile sauce and add chicken stock.

Increase heat to high, bring to boil, then reduce to strong simmer.

Cook for 1-1.5 hours, stirring occasionally.

Pork is ready when tender and sauce reaches thick, rich consistency.

Step 5: Finish and Garnish

Add black pepper and lime juice.

Sprinkle freshly chopped cilantro on top.

Serve hot and enjoy your delicious Chile Colorado.

Tips to Nail This Mexican Stew

• Work over a bowl to catch chile seeds, minimizing kitchen cleanup and preventing scattered mess.
• Sear pork in batches without overcrowding the pan to develop deep, rich flavor and create a delicious caramelized exterior.
• Strain the chile puree through a fine mesh sieve to eliminate any tough skin or seed fragments, ensuring a silky-smooth sauce.
• Cook the chile colorado slowly for 1-1.5 hours, allowing the pork to become fork-tender and the sauce to develop a luxurious, thick consistency.
• Add lime juice and fresh cilantro just before serving to brighten the dish with a zesty, herbaceous touch that cuts through the rich sauce.

How to Store and Heat Up Chile Colorado

• Store leftovers in an airtight container within 2 hours of cooking. Seal tightly and keep in the refrigerator for up to 4 days. Cool completely before storing to prevent bacterial growth.
• Transfer chile colorado to freezer-safe containers or heavy-duty freezer bags. Remove excess air to prevent freezer burn. Freeze for up to 3 months. Label with date and contents.
• Move frozen chile colorado from freezer to refrigerator overnight. Never thaw at room temperature to avoid potential bacterial contamination.
• Warm on stovetop over medium-low heat, stirring occasionally to prevent sticking. Add a splash of chicken stock if sauce seems dry. Microwave in short intervals, stirring between each to distribute heat evenly. Ensure internal temperature reaches 165°F for food safety.

Sides That Go Great with Chile Colorado

• Flavor Fusion Companions: Complementary Sides and Sips
• Pair Fresh Corn Tortillas: Warm, soft corn tortillas perfectly soak up the rich, spicy chile sauce, creating a delightful bite that balances the hearty pork.
• Choose Bold Red Wine: Select a robust Zinfandel or Syrah with enough fruit and spice to stand up to the intense chile colorado flavors, cutting through the richness of the dish.
• Serve Mexican Rice Alongside: Fluffy, seasoned Mexican rice provides a mild counterpoint to the spicy sauce, absorbing extra sauce and adding textural contrast to each mouthful.
• Refresh with Mexican Lager: A crisp, cold Mexican beer like Modelo or Pacifico offers a light, refreshing complement that helps cool down the spicy, complex chile colorado.

Creative Twists for Chile Colorado

• Gluten-Free Chile Colorado: Replace wheat-based spices with certified gluten-free alternatives and ensure chicken stock is gluten-free. Perfect for those with wheat sensitivities.
• Slow Cooker Version: Transfer browned pork and chile sauce into a slow cooker. Cook on low for 6-8 hours until meat becomes incredibly tender. Ideal for hands-off cooking enthusiasts.
• Beef Replacement: Swap pork with chuck roast or beef short ribs. These cuts have similar fat content and become wonderfully tender during long cooking. Great for beef lovers seeking a hearty meal.
• Vegetarian Adaptation: Substitute pork with firm tofu, tempeh, or jackfruit. Use vegetable stock instead of chicken stock. Adjust cooking time to prevent protein from becoming mushy. Excellent option for plant-based diets.

FAQs

• What are dried chiles and which types work best for Chile Colorado?

Dried chiles are dehydrated peppers with concentrated flavor. For Chile Colorado, guajillo, ancho, and pasilla chiles are traditional and provide deep, rich flavors that create an authentic Mexican taste.

• Why do I need to strain the chile sauce?

Straining removes tough chile skins and seeds, creating a smooth, silky sauce texture. This step ensures your Chile Colorado has a refined, professional-quality sauce without gritty or bitter elements.

• How do I know when the pork is perfectly cooked?

The pork is done when it becomes incredibly tender and easily falls apart when pierced with a fork. This typically happens after 1-1.5 hours of slow simmering, which breaks down tough muscle fibers and infuses the meat with rich chile sauce flavors.

• Can I make this recipe spicy or mild?

Absolutely! Control the heat by selecting milder chiles like ancho for less spice or including some arbol or puya chiles for extra heat. Remove more or fewer seeds depending on your spice preference.

Chile Colorado Recipe

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4.8 from 39 reviews

• Total Time: 2 hours 40 minutes
• Yield: 4 1x

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Description

Sizzling chile colorado brings Mexico’s hearty beef tradition to your dinner table with rich, deep red sauce and tender meat that melts in your mouth. Spicy, robust flavors promise a culinary journey that satisfies both comfort and adventure for home cooks seeking authentic southwestern cuisine.

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Ingredients

Scale 1x2x3x

Meat:

• 2 lbs (907 grams) pork shoulder or pork butt
• 1 teaspoon kosher salt

Chiles and Spices:

• 8 dried mild red chiles
• 2 teaspoons dried oregano
• 2 teaspoons cumin
• 1/4 teaspoon ground black pepper

Additional Ingredients:

• 1/4 cup (60 milliliters) vegetable oil
• 1/2 medium yellow onion, peeled and cut into chunks
• 3 garlic cloves
• 1 1/2 cups (355 milliliters) chicken stock
• Juice of 1 lime
• Chopped cilantro for garnish

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Instructions

1. Carefully remove stems and seeds from dried chiles, collecting them in a bowl to minimize mess. Submerge chile pieces in warm water and allow to soften for 30 minutes.
2. Slice pork into 1-2 inch chunks, trimming excess fat. Season with salt. Heat oil in a large pan over medium-high temperature. Brown pork in batches without overcrowding, ensuring deep caramelization. Transfer browned meat and reduce heat to low.
3. Drain softened chiles and transfer to blender. Add water, onion, garlic, oregano, cumin, and salt. Blend until completely smooth. Strain puree through fine mesh sieve directly into pan with pork, eliminating any potential seed or skin fragments.
4. Coat pork thoroughly with chile sauce. Pour in chicken stock and increase heat to high. Bring mixture to rapid boil, then reduce to strong simmer. Cook uncovered for 1-1.5 hours, stirring periodically. Sauce should thicken and pork become exceptionally tender.
5. Final moments before serving, incorporate black pepper and fresh lime juice. Sprinkle with chopped cilantro for vibrant flavor and presentation. Serve hot and enjoy the rich, complex chile colorado.

Notes

• Remove seeds carefully over a bowl to minimize mess and ensure clean, uniform chile pieces for a smooth sauce.
• Brown pork in batches without overcrowding to develop deep, rich flavor and create a delicious caramelized exterior.
• Always strain the chile puree through a fine mesh sieve to eliminate unwanted seeds and skin, guaranteeing a silky-smooth sauce texture.
• Adjust simmering time based on meat tenderness, typically 1-1.5 hours, ensuring pork becomes incredibly tender and sauce reaches perfect consistency.

• Prep Time: 40 minutes
• Cook Time: 2 hours
• Category: Dinner, Lunch
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 600
• Sugar: 1 g
• Sodium: 500 mg
• Fat: 40 g
• Saturated Fat: 10 g
• Unsaturated Fat: 30 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 2 g
• Protein: 45 g
• Cholesterol: 150 mg