Chile Colorado

  • Mexican

Chile colorado is great by itself, with fresh flour tortillas or with a fried egg in the morning.

Ingredients

  • 6 cups of chicken stock
  • 4 to 6 dried guajillo chiles, with stems removed
  • 2 to 4 dried ancho or pasilla chiles, stems removed
  • 2 to 3 pounds of pork sirloin, cut in 1 inch to 3/4 inch cubes
  • 1 large yellow onion, diced
  • 1 red bell pepper, diced
  • 6 cloves of garlic, chopped
  • 1 carrot, diced
  • 2 teaspoons of cumin
  • 1 teaspoon of dried oregano
  • 1 teaspoon of ground cinnamon (canela)
  • 3 bay leaves
  • Canola oil
  • Salt and pepper

Equipment

  • Sauce pan
  • Dutch oven
  • Vitamix/Blender
  • Kitchen knife and cutting board
  • Plastic wrap

Instructions

  • Bring two cups of chicken stock to a boil
  • Toast the peppers
  • Remove the chicken stock from the stove
  • Add the pepper to the chicken stock and cover with plastic wrap
  • Let peppers sit in the chicken stock covered for at least 30 minutes
  • Season the pork chunks with salt and pepper
  • Pre-heat the oven to 370 degrees Fahrenheit
  • Heat two tablespoons of the canola oil in a large dutch oven or pot until shimmering
  • Add the pork in batches to brown
  • Once the pork as been browned, set it aside and add the onion, carrots, bell pepper to the pot and cook until it starts to soften.
  • Stir frequently
  • Add the garlic, cumin, oregano and cinnamon to the pot
  • Optionally you can take the contents of the pot at this point and run it through the blender if you want a smother sauce.
  • Add the pork and remaining chicken stock back to the pot
  • Add the bay leaves
  • Cover the dutch oven and put it in the oven for 2 to 2 and half hours
  • At this point you should be able blend the peppers and their chicken stock until smooth
  • Optionally run the mixture through a wire strainer for a smother sauce
  • After about an hour of cooking I add the chile sauce to the dutch oven and stir
  • Check the meat for tenderness at around 2 hours and adjust time as necessary

Hints

  • You can substitute fresh pablano for dried ancho. Just add with the onion and carrots.
  • Serve with queso fresco and cilantro on top
  • You can make enchilada sauce in advance and store in mason jars (fridge) and use instead of making the pepper mixture.

Photos

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