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Name: Chili Colorado
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 5 anchos; 2 pasillas; 2 guajillos; 3 cups of boiling chicken stock; 2 pounds of boneless pork shoulder; 6 garlic cloves; 2 bay leaves; 1 tablespoon of ground cumin/Spanish paprika; 2 teaspoons of chopped fresh sage and chopped fresh oregano (M; 5 cups of chicken stock; salt and pepper; oil; stack of homemade tortillas

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INGREDIENTS

5 anchos
2 pasillas
2 guajillos
3 cups of boiling chicken stock
2 pounds of boneless pork shoulder
6 garlic cloves
2 bay leaves
1 tablespoon of ground cumin/Spanish paprika
2 teaspoons of chopped fresh sage and chopped fresh oregano (M
5 cups of chicken stock
salt and pepper
oil
stack of homemade tortillas

INSTRUCTIONS

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 1/2” 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 up a bunch of garlic (about 6 garlic cloves) and throw it in the pot along with two 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. Then, 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.

My mom served this with Mexican rice, beans a la charra, and flour tortillas. But just give me a bowl of Chili Colorado and a stack of homemade tortillas and I am a happy man. Thanks mom-for the greatest recipe of all time.

NOTES

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Chili Colorado

5 anchos
2 pasillas
2 guajillos
3 cups of boiling chicken stock
2 pounds of boneless pork shoulder
6 garlic cloves
2 bay leaves
1 tablespoon of ground cumin/Spanish paprika
2 teaspoons of chopped fresh sage and chopped fresh oregano (M
5 cups of chicken stock
 salt and pepper
 oil
 stack of homemade tortillas

Take 5 anchos, 2 pasillas, and 2 guajillos, and remove the stems and seeds. 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 1/2” 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 up a bunch of garlic (about 6 garlic cloves) and throw it in the pot along with two 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. Then, 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.
	My mom served this with Mexican rice, beans a la charra, and flour tortillas. But just give me a bowl of Chili Colorado and a stack of homemade tortillas and I am a happy man. Thanks mom-for the greatest recipe of all time.

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Nutrition

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Serving Size: 1 (931g)
Recipe Makes: 1

Calories: 70
Calories from Fat: 42 (60%)

Amt Per Serving		% DV

	Total Fat 4.7g	6 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 2.5g
Cholesterol 0mg		0 %
Sodium 77mg		3 %
Potassium 78.5mg		2 %
Total Carbohydrate 6.9g		2 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 6.2g
Protein 1.2g		2 %
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.

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Calories per serving: 70

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