Chile Colorado Recipe

A simple yet flavorful recipe for classic Chile Colorado, a traditional Mexican stew made with tender pork simmered in a rich red chile sauce.

Ingredients

• 2 lbs boneless pork shoulder, cut into 1-inch cubes
• 2 tbsp cooking oil (like canola or vegetable)
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 dried Ancho chiles, stemmed and seeded
• 4 dried Guajillo chiles, stemmed and seeded
• 1-2 dried Chiles de Árbol (optional, for heat), stemmed
• 4 cups beef or chicken broth, divided
• 1 tsp ground cumin
• 1 tsp dried oregano (preferably Mexican oregano)
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• Optional garnishes: chopped cilantro, diced onion, warm tortillas

Instructions

1. Prepare the Chiles: Toast the dried chiles (Ancho, Guajillo, and Chiles de Árbol if using) in a dry skillet over medium heat for 1-2 minutes per side, until fragrant but not burnt. Be careful not to scorch them, as this will make the sauce bitter.
2. Soak the Chiles: Place the toasted chiles in a bowl and cover with 2 cups of hot broth or water. Let them soak for 20-30 minutes until softened.
3. Brown the Pork: While the chiles soak, heat the oil in a large pot or Dutch oven over medium-high heat. Season the pork cubes with salt and pepper. Brown the pork in batches, ensuring not to overcrowd the pot. Remove the browned pork and set aside.
4. Sauté Aromatics: Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
5. Make the Chile Sauce: Drain the soaked chiles, reserving the soaking liquid. Place the chiles, sautéed onion and garlic mixture, cumin, and oregano into a blender. Add 1 cup of the reserved soaking liquid (or fresh broth if preferred). Blend until smooth. If the sauce is too thick, add a little more liquid. Strain the sauce through a fine-mesh sieve into the pot, pressing on the solids to extract as much liquid as possible. Discard the solids.
6. Simmer the Stew: Return the browned pork to the pot with the chile sauce. Add the remaining 2 cups of broth (or enough to almost cover the pork). Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 1.5 to 2.5 hours, or until the pork is very tender. Stir occasionally.
7. Finish and Serve: Taste and adjust seasoning with salt and pepper if needed. If the sauce is too thin, you can simmer it uncovered for a bit longer to thicken. Serve hot, garnished with cilantro and onion if desired, alongside warm tortillas.