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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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