This Mexican Stew Will Blow Your Mind! Chile Colorado!
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. We tell you: What is Chile Colorado made of? What does Chile Colorado taste like? Is Chile Colorado the same as guajillo?
Ingredients:
4 dried Guajillo chiles
4 dried New Mexico Chiles
4 cups chicken broth, divided
4 whole, peeled tomatoes (San Marzanos 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 dried oregano
2 t minced fresh sage
Diced green onion and chopped cilantro for serving
Directions:
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!
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