4.7 from 33 votes
Chile Colorado
Chile colorado is a deep red Mexican stew made with 4 different chili peppers, bold seasonings, and potatoes. It’s hearty and satisfying!
Prep Time
35 mins
Cook Time
1 hr 35 mins
Total Time
2 hrs 20 mins
Servings: 8
Calories: 231 kcal
Course:
Dinner
Cuisine:
American , Mexican
Ingredients
- 2.5 lbs pork shoulder cubed
- 6 dried guajillo chiles
- 2 dried ancho chiles
- 2 dried pasilla (negro) chiles
- 6 cups chicken stock divided
- 3 cloves garlic
- 1 white onion peeled and quartered
- 1 Jalapeño stem removed
- 1 tbsp chimayo chili powder (See Note 1)
- 2 tsp ground cumin
- 2 tsp Mexican oregano or regular oregano, See Note 2
- 1 tsp cayenne optional, for more heat
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 2 cups quartered small white potatoes optional
Instructions
- Cut the pork shoulder into 1-inch cubes, season with the kosher salt and pepper. Set aside.
- Remove the stems (and seeds if you want it milder in heat), from the anchos, pasillas, and guajillos. Cover chiles with 1 cup boiling water and let them steam for about 30 minutes until they are tender.
- Put the chiles, soaking liquid and 2 cups of the chicken stock, garlic, onion, jalapeño, chimayo chili powder, cumin and Mexican oregano (cayenne is optional for more heat) into a blender and purée until smooth. Set aside.
- Brown the pork in a large, stock pot over medium heat with oil.
- Add 4 cups of chicken stock and simmer on low covered for one hour. Stir in the potatoes (optional) and chile purée. Simmer uncovered for another 45 minutes or until the meat is tender and the sauce is a thick, deep red color. Season with additional salt if needed. Serve with warm tortillas.
Cup of Yum
Notes
- This is a bright red, sweet and earthy flavored New Mexico chile, and worth trying to find or order online. Otherwise, substitute your favorite chili powder or make my recipe for homemade chili powder.
- Mexican oregano has notes of mild licorice and citrus. Mediterranean oregano is a member of the mint family and most often is used in Greek and Italian recipes. Mediterranean oregano is the one most found in spice racks and supermarkets.
Nutrition Information
Calories
231kcal
(12%)
Carbohydrates
13g
(4%)
Protein
19g
(38%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Cholesterol
51mg
(17%)
Sodium
897mg
(37%)
Potassium
633mg
(18%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
25IU
(1%)
Vitamin C
9.2mg
(10%)
Calcium
42mg
(4%)
Iron
3.1mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 231
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 13g | 4% |
| Protein | 19g | 38% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 51mg | 17% |
| Sodium | 897mg | 37% |
| Potassium | 633mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 9.2mg | 10% |
| Calcium | 42mg | 4% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.