Chile Colorado with Pork (Edit recipe)

Chile Colorado with Pork is a spicy, velvety red chile sauce with tender, flavorful shredded pork. This dish is made with dried red chiles and makes an amazing entree or filling for tamales.

5 minutes

40 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	548
Fat:	24 g
Carbohydrates:	20 g
Protein:	28 g
Cholesterol:	83 g
Sodium:	237 mg
Fiber:	0 g
Sugars:	18 g
Calculated per serving.

by Everyday Latina

View original recipe

Serves: 8

Ingredients

4 cups Pork Shoulder, shredded (see notes)
10 whole Dried Guajillo Chile
4 whole Dried New Mexico Chile
2-3 whole Chiles de Arbol, dried
.25 tsp Ground Cumin
.25 tsp dried Oregano
.25 tsp Salt, (plus more to taste)
1 clove Garlic, large clove (or 2 small ones)
.5 pieces Bay Leaf
.125 pieces Whole Cinnamon Stick, (don't use too much or the taste will be overpowering)
2 cups Chicken Broth, (use compatible broth for Whole30)
1.5 Tbsp Avocado Oil
.25-.5 cup Chicken Broth, additional, if needed (see recipe)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook and shred meat, to speed up the prep time, you can plan ahead and cook the pork the night before or in the morning.
Fill a medium-sized pot halfway with water and bring to a boil. Break the stems off of all of the dried chiles and add them to the boiling water.
Let the chiles boil for 15-20 minutes until soft.
Next, drain the chiles and place them in a blender or food processor.u00a0Add the cumin, oregano, 1/4 teaspoon of salt, garlic, bay leaf, cinnamon stick, and 2 cups of chicken broth.
Blend until smooth.
Strain the sauce through a fine mesh sieve into a different container. Use a spoon to mix and push the sauce to help it through the strainer and get rid of all the seeds and any unblended pieces.
If you have a high-powered blender you may not need to strain.
Heat oil in a small Dutch oven or pot over medium heat.
Pour the sauce in the pot and bring to a boil.
Once the sauce is boiling, mix in the shredded pork.
If the sauce looks too thick, add 1/4-1/2 cups of additional chicken broth.
Do not add too much broth or the sauce will become too thin and runny.
Simmer over medium-low heat for 5-10 minutes until heated through and to allow the flavors to come together.
Taste and add more salt if needed.

Notes

Check out my recipe for shredded pork that complements the chile colorado perfectly. Click here for Mexican Shredded Pork. For an extra spicy sauce, add one or two more chiles de arbol. Only add one or leave them out completely if you don't like much spice.