Try this Chili Colorado recipe, or contribute your own.
Suggest a better descriptionSource: Rick Martinez
Remove the stems and seeds from chiles. Look for chiles that are soft and pliable, like a raisin. If they are brittle, they are old and will be flavorless—don't use them!
Cover chiles with 3 cups of boiling chicken stock and let them steam, covered with plastic wrap, for about 30 minutes until they are plump and tender. Put the chiles and all of the soaking liquid into a blender and purée until very smooth.
Cut 2 pounds of boneless pork shoulder into ½” pieces, season with salt and pepper, and brown the meat in a large, heavy pot over medium-high heat with a little bit of vegetable oil to keep it from sticking.
Chop garlic and throw it in the pot along with bay leaves, a tablespoon of ground cumin, and a couple of teaspoons of chopped fresh sage and chopped fresh oregano (Mexican oregano if you have it). Stir that around for about a minute, or until very fragrant. Add in 5 cups of chicken stock and simmer uncovered for about an hour.
Stir in the chile purée and simmer for another 45 minutes until the meat is very tender and the sauce is a thick, mahogany-red color. Season with additional salt and pepper.
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Serving Size: 1 (4787g) | ||
Recipe Makes: Servings | ||
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Calories: 3626 | ||
Calories from Fat: 1918 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 213.1g | 284 % | |
Saturated Fat 69.1g | 345 % | |
Monounsaturated Fat 95.9g | ||
Polyunsanturated Fat 25.9g | ||
Cholesterol 759.3mg | 234 % | |
Sodium 6107.3mg | 211 % | |
Potassium 7273.9mg | 191 % | |
Total Carbohydrate 152.3g | 45 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 147.2g | ||
Protein 256.7g | 367 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3626
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