Chile Colorado

Entrée

Oct 08, 2020

Chile Colorado

CHILE COLORADO

CATEGORY

Meat

SERVINGS

8

PREP TIME

25 Minutes

COOK TIME

240 Minutes

CALORIES

450

An authentic Mexican favorite from the city of Chihuahua. This rich and flavorful dish is perfect for sharing with family and friends.

Author: Rico Gubernick @unclechicosbbq

INGREDIENTS

  • 3–4 lb boneless pork shoulder, cut into 1/2–1 inch cubes

SAUCE

  • 12 guajillo chiles
  • 4 ancho or pasilla chiles*
  • 1/2 white onion
  • 3 garlic cloves
  • 2 Roma tomatoes
  • 1 1/2 tsp salt
  • 1 1/2 tsp pepper
  • 1 1/2 tsp Mexican oregano
  • 1 1/2 tsp Mexican cumin
  • 3–4 cups chicken stock
  • 2 dried bay leaves

SEASONING FOR PORK

  • Lawry’s Garlic Salt
  • Seasoned pepper
  • Meat Church Holy Gospel rub
  • John Henry’s Mojave Garlic Pepper
  • Serve with fresh tortillas, rice, and chorizo beans

DIRECTIONS

  1. Remove stems and seeds from guajillo and ancho/pasilla chiles. Cut lengthwise and toast in a hot cast iron pan for a few minutes per side. Do not burn.
  2. Char the onion, garlic, and Roma tomatoes.
  3. Add toasted chiles and charred vegetables to a pot. Cover with 3 cups boiling water and steam covered for 20–30 minutes to rehydrate.
  4. Blend chiles and soaking liquid until smooth. Season with salt, pepper, oregano, and cumin.
  5. Strain multiple times for a velvety texture. Add chicken stock until total sauce equals about 8 cups.
  6. Season pork cubes generously with garlic salt, seasoned pepper, Holy Gospel rub, and Mojave Garlic Pepper.
  7. Brown pork cubes in Pit Barrel® (rebar removed for higher heat). Once crust forms, replace rebar and smoke about 1 hour, turning occasionally.
  8. Use mesquite and oak (or cherry + mesquite) for authentic flavor.
  9. Transfer pork to a Dutch oven or cast iron pot. Cover with sauce and add bay leaves.
  10. Cook uncovered in Pit Barrel® for 30 minutes, then cover and braise about 2 hours total until fork tender.

RECIPE NOTE

*Choosing the right chile is key. Look for chiles that are vibrant, soft, and pliable like a raisin. Dry, brittle chiles lack flavor. If guajillos aren’t available, New Mexico chiles are a great substitute.

This recipe is deeply personal, passed down from the author’s grandmother in Chihuahua. Traditionally, tender pork is slow-cooked in a red chile sauce and served with fresh tortillas, rice, and beans. Here, the pork is first smoked for added depth before being braised to fork-tender perfection.

May the pork be with you! Provecho!

: Entrée, Mexican, pork
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