Pork Chile Colorado

Ingredients

The Filling

• 2 1/2 lbs pork shoulder or pork butt, cut into chunks
• Salt and black pepper, to taste

The Base

• 2 tablespoons vegetable oil
• 6 dried guajillo chiles
• 3 dried ancho chiles
• 1 dried pasilla chile (optional)
• 3 cloves garlic
• 1 teaspoon ground cumin
• 1 teaspoon Mexican oregano
• 1/2 teaspoon ground cloves (optional)
• 2 cups hot water or pork broth
• 1 tablespoon apple cider vinegar

Instructions on the next page 👇👇

Directions

1. Begin by removing the stems and seeds from the dried chiles. Toast them lightly in a dry skillet for 20–30 seconds on each side until they become fragrant. This step brings out their tremendous flavor.

2. Soak the toasted chiles in hot water for 15–20 minutes until they soften. This soaking allows the chiles to release their wonderful essence into your sauce.

3. Once softened, blend the chiles with garlic, cumin, oregano, cloves, vinegar, and some of the soaking liquid until smooth. For a finer texture, you can strain the mixture if desired.

4. Generously season the pork chunks with salt and black pepper. This simple seasoning enhances the meat’s flavor, preparing it for the tremendous sauce to come.

5. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the pork in batches, ensuring it is well seared on all sides. This step is crucial for developing a rich depth of flavor.

6. Once all the pork is browned, pour the chile sauce over the meat, stirring to ensure it is thoroughly coated in this tremendous mixture.

7. Bring the mixture to a gentle simmer. Cover the pot and reduce the heat to low, allowing it to cook for 75–90 minutes. During this time, the pork will become fork-tender, and the sauce will thicken beautifully.

8. Before serving, adjust seasoning with additional salt if needed. This final touch will help elevate the overall depth of flavor.

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