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Mains
Chili Colorado
Ingredients
- 5 dried ancho peppers
- 2 dried pasillas peppers
- 2 dried guajillos peppers
- 8 cups boiling chicken stock (split)
- 2 lbs boneless pork shoulder or beef roast in 1/2" pieces
- vegetable oil
- 6 cloves garlic
- 2 bay leaves
- 1 tbsp ground cumin
- 2 tsp fresh chopped sage
- 2 tsp fresh chopped oregano (Mexican if you can find it)
- salt & pepper
Steps
- Prep and Hydrate the Chiles
- Remove and discard the stems and seeds from the ancho, pasilla, and guajillo chiles. Place the prepped chiles in a heatproof bowl and cover with 3 cups of boiling chicken stock. Cover the bowl tightly with plastic wrap and let the chiles steam for about 30 minutes until they are plump and tender.
- Blend the Chile Base
- Transfer the rehydrated chiles and all of their soaking liquid into a high-speed blender. Purée until completely smooth, then set aside.
- Brown the Pork
- Season the cubed pork shoulder generously with salt and pepper. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches if necessary to avoid crowding, add the pork and sear until beautifully browned on all sides.
- Bloom the Aromatics
- Reduce the heat slightly and stir in the chopped garlic, bay leaves, cumin, sage, and oregano. Cook, stirring constantly, for about 1 minute until the spices are highly fragrant (be careful not to burn the garlic).
- Simmer the Stew
- Add the remaining 5 cups of chicken stock, bringing the mixture to a simmer. Leave the pot uncovered and let it gently simmer for 1 hour.
- Thick and Slow Finish
- Add the blended chile purée into the pot, stirring as you add. Continue to simmer, uncovered, for another 45 minutes. The dish is ready when the pork is melt-in-your-mouth tender and the sauce has reduced into a thick, rich, mahogany-red gravy. Taste and adjust the seasoning with additional salt and pepper if needed.
- Serve
- Ladle the pork into warm tortillas and serve alongside cooked white rice.
Notes
Chef's Tip: How to Shop for Dried Chiles
When buying dried chiles, look for pods that are soft, leathery, and pliable--similar to a large raisin. If the chiles are brittle, stiff, or break apart when bent, they are past their prime, have lost their essential oils, and will yield a flavorless sauce.
When buying dried chiles, look for pods that are soft, leathery, and pliable--similar to a large raisin. If the chiles are brittle, stiff, or break apart when bent, they are past their prime, have lost their essential oils, and will yield a flavorless sauce.
Mains · Recipe entered by: Greg DeSanto
Chili Colorado
Steps
- Prep and Hydrate the Chiles
- Remove and discard the stems and seeds from the ancho, pasilla, and guajillo chiles. Place the prepped chiles in a heatproof bowl and cover with 3 cups of boiling chicken stock. Cover the bowl tightly with plastic wrap and let the chiles steam for about 30 minutes until they are plump and tender.
- Blend the Chile Base
- Transfer the rehydrated chiles and all of their soaking liquid into a high-speed blender. Purée until completely smooth, then set aside.
- Brown the Pork
- Season the cubed pork shoulder generously with salt and pepper. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches if necessary to avoid crowding, add the pork and sear until beautifully browned on all sides.
- Bloom the Aromatics
- Reduce the heat slightly and stir in the chopped garlic, bay leaves, cumin, sage, and oregano. Cook, stirring constantly, for about 1 minute until the spices are highly fragrant (be careful not to burn the garlic).
- Simmer the Stew
- Add the remaining 5 cups of chicken stock, bringing the mixture to a simmer. Leave the pot uncovered and let it gently simmer for 1 hour.
- Thick and Slow Finish
- Add the blended chile purée into the pot, stirring as you add. Continue to simmer, uncovered, for another 45 minutes. The dish is ready when the pork is melt-in-your-mouth tender and the sauce has reduced into a thick, rich, mahogany-red gravy. Taste and adjust the seasoning with additional salt and pepper if needed.
- Serve
- Ladle the pork into warm tortillas and serve alongside cooked white rice.
Chef's Tip: How to Shop for Dried Chiles
When buying dried chiles, look for pods that are soft, leathery, and pliable--similar to a large raisin. If the chiles are brittle, stiff, or break apart when bent, they are past their prime, have lost their essential oils, and will yield a flavorless sauce.
When buying dried chiles, look for pods that are soft, leathery, and pliable--similar to a large raisin. If the chiles are brittle, stiff, or break apart when bent, they are past their prime, have lost their essential oils, and will yield a flavorless sauce.