Ingredients
Scale
- 8 dried mild red chiles (see note)
- 1/4 cup vegetable oil
- 2 lbs pork shoulder or pork butt
- 1 teaspoon kosher salt, divided
- 1/2 medium yellow onion, peeled and cut into chunks
- 3 garlic cloves
- 2 teaspoons dried oregano
- 2 teaspoons cumin
- 1 1/2 cups chicken stock
- 1/4 teaspoon ground black pepper
- Juice of one lime
- Chopped cilantro for garnish
Instructions
- Prep your chiles: Start by removing the stems and seeds from the dried chiles. This can get a bit messy, so I like to do this over a bowl to catch all the stray seeds (otherwise, you might be sweeping seeds off your counter for days!). Once cleaned, soak the chiles in hot water for about 30 minutes until they soften up nicely.
- Prepare the pork: While the chiles soak, cut your pork into chunks, trimming off excess fat as you go. Season it with salt. The key to a great Chile Colorado is browning the pork really well, so don’t rush this step. Work in batches and brown each piece on all sides—this is where the flavor magic starts. Once browned, set the pork aside.
- Blend the sauce: Now that your chiles are softened, transfer them to a blender with about a cup of water, the onion, garlic, oregano, and cumin. Blend it until you have a smooth, rich sauce. Then, strain it through a fine mesh sieve into the pan with your browned pork. This step ensures your sauce is silky smooth.
- Simmer to perfection: Stir everything together and add the chicken stock. Bring the mixture to a simmer, then reduce the heat and let it gently bubble for about 1 to 1 ½ hours. You’ll know it’s ready when the pork is fork-tender, and the sauce has thickened up beautifully.
- Finishing touches: Just before serving, stir in some freshly ground black pepper and a squeeze of lime juice. These little final flourishes really brighten up the dish. And don’t forget the cilantro garnish—it adds a fresh, herby contrast to the rich sauce.
Notes
Serving ideas: make it a meal
Chile Colorado is incredibly versatile when it comes to serving. You can keep it simple by serving it over fluffy white rice, or go the more traditional route with some warm corn tortillas. Add a side of Mexican rice, refried beans, or even a fresh avocado salad for contrast.
For presentation, spoon the pork and sauce into a wide, shallow bowl. Sprinkle generously with chopped cilantro and maybe even a few slices of radish for a pop of color. It’s a dish that invites sharing, so place it in the center of the table and let everyone dig in.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner