Can Chile Colorado get any better? We found out how to do it!
We did this for an episode a year ago…then I discovered Mulato Chiles. It was delicious the first time, but…can we make it better? Though the name might be confusing, this is not a chili from Colorado. It is more of a thick pork stew made with dried red chiles (colorado is spanish for “colored red”). This dish came out absolutely amazing and was both a hit at home and with the boys at work.
Things to know:
What meat is used for Chile Colorado?
Chile Colorado is a traditional Mexican stew of either braised beef or pork that’s simmered low and slow in a red chile sauce.
What is Chile Colorado sauce made of?
Chile Colorado’s core ingredients are dried red chiles (Ancho, Guajillo, New Mexico, and in this case Mulato), beef (usually chuck roast) or pork (usually pork shoulder), onion, garlic, cumin, oregano, and broth, thickened with a bit of flour, creating a rich, flavorful red stew, often served with rice and tortillas.
What does Chile Colorado taste like?
Chile Colorado tastes rich, deep, and smoky with earthy, savory notes from slow-cooked beef (or pork) in a complex sauce of rehydrated dried red chilies like guajillo and ancho, offering a mild to moderate fruity heat that’s more flavorful than fiery. It’s a hearty, comforting stew with tender meat and layers of flavor, often served with rice and tortillas, and sometimes deepened with a hint of chocolate for richness.
What part of Mexico is Chile Colorado from?
The dish originated in the Chihuahua region of Mexico and is named for the color of the sauce.
What to serve with chilli Colorado?
Serving Chile Colorado
- Served with homemade corn tortillas or flour tortillas.
- Paired with a side of cilantro lime rice and pinto beans.
- In a burrito with lots of shredded cheese, refried beans, Mexican crema, and guacamole.
Ingredients
4 dried Guajillo chiles
6 dried Ancho or Mulato chiles
4 cups chicken broth, divided
4 whole, peeled tomatoes (San Marzano’s would be perfect)
3-4 pounds boneless pork shoulder, cut into one inch cubes
Kosher salt and fresh ground pepper
1/3 cup all purpose flour
1 medium yellow onion, diced
5 garlic cloves, minced
1 T cumin
2 t minced fresh sage
Diced green onion and chopped cilantro for serving
1. Remove the stems and seeds from the chiles, and put in a blender. (remember, if you wish for more fire to your dish, replace some of the dried chiles with dried chipotles).
2. Bring 2 cups of the chicken broth to a boil, pour over the chiles, cover and leave 15 minutes.
3. Season the pork (you can also make this dish with beef) with salt & pepper, then sprinkle with flour and mix to coat.
4. Heat a Dutch oven with a couple tablespoons of oil, and sear the pork in batches until nicely browned – repeat with all beef adding more oil as necessary, then remove to a plate or bowl
5. Add a bit more oil and put in the tomatoes – cook until they get a good char – set aside
6. Then add a bit more oil and add the onions, cook about 3 minutes and add garlic – stir well and when fragrant, add the sage, cumin, bay leaves, oregano and remaining chicken stock
7. Add the tomatoes to the blender, with chiles and blend until smooth then put into the pork mixture with remaining broth
8. Bring to a boil, turn down to a simmer, cover and cook until very tender – 1 ½ to 2 hours
9. Serve with rice, see below and topped with green onion and cilantro. ENJOY!
Equipment used:
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