Chili Colorado, named so because it’s chili that is “colored red.” While my boyfriend was visiting, he told me that he had tried this amazing recipe, and that it was the real deal — authentic Mexican food passed down through the ages. We went to the a local Mexican food grocery store and picked up all the necessary ingredients, including ancho, pasilla, and guajillo chili peppers.
We soaked them, blended them, and put them in my French oven with some chicken stock and pork shoulder to thicken into this deep, smokey sauce. We crisped some tortillas, cracked open a cold beer, and tucked in to our comfort food.
5 anchos chiles
2 pasillas chiles
2 guajillos chiles
8 cups chicken stock
2 lbs boneless pork shoulder
Salt and pepper to season pork shoulder
1 Tbsp vegetable oil
6 cloves garlic, chopped
2 bay leaves
1 Tbsp ground cumin
2 tsp fresh sage, chopped
2 tsp fresh oregano, chopped
Salt and pepper to taste
- To make the chile purée: Chiles should be soft and pliable, not brittle. Remove the stems and seeds. Cover with 3 cups of boiling chicken stock and steam covered for 30 minutes until they are plump and tender. Blend the chiles with the soaking liquid into a purée, until very smooth.
- To cook the meat: Cut 2 pounds of boneless pork shoulder into ½ inch pieces. Season with salt and pepper. Brown in a large pot over medium-high heat with vegetable oil. Add garlic, bay leaves, cumin, sage, and oregano to the pot. Stir for 1 minute, or until very fragrant. Add 5 cups chicken stock and simmer uncovered for 1 hour.
- Combine: Stir in the chile purée. Simmer for 45 minutes until the meat is very tender and the sauce is thick and mahogany-red. Season with salt and pepper to taste.
- Serve with Mexican rice, beans a la charra, and flour tortillas.