5.0 from 9 votes
Chile Colorado with Pork
Chile Colorado with Pork is a comforting and hearty Mexican dish featuring tender shredded pork simmered in a rich, red chile sauce. Made with dried chiles and traditional spices, this versatile recipe can be enjoyed as a main course or used as a filling for burritos or tamales. A great recipe for a weeknight meal but also delicious and impressive enough to serve at a special gathering.
Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 8
Calories: 561 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 4 cups shredded pork (see notes)
- 10 dried guajillo chiles
- 4 dried New Mexico chiles
- 2-3 dried chile de arbol chiles
- ¼ teaspoon ground cumin
- ¼ teaspoon oregano
- ¼ teaspoon kosher salt (plus more to taste)
- 1 large garlic clove (or 2 small ones)
- ½ bay leaf
- ⅛ piece of a cinnamon stick (don’t use too much or the taste will be overpowering)
- 2 cups chicken broth (use compatible broth for Whole30)
- 1 ½ tablespoon oil
- ¼-1/2 additional chicken broth (if needed, see recipe)
Instructions
- 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. Add the cumin, oregano, ¼ 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 ¼-1/2 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.
Cup of Yum
Notes
- For a milder sauce, add only one chile de arbol or leave them out completely. You can also remove the seeds and veins, where most of the heat is found.
- I have a great and easy 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.
- For a milder sauce, add only one chile de arbol or leave them out completely. You can also remove the seeds and veins, where most of the heat is found.
- If you like a soupier consistency, simply double the sauce recipe but keep the shredded pork at 4 cups.
Nutrition Information
Serving
1 serving
Calories
561kcal
(28%)
Carbohydrates
7.9g
(3%)
Protein
92.3g
(185%)
Fat
14.4g
(22%)
Saturated Fat
4.5g
(23%)
Cholesterol
83mg
(28%)
Sodium
237mg
(10%)
Potassium
1538mg
(44%)
Fiber
2.4g
(10%)
Sugar
4.6g
(9%)
Calcium
84mg
(8%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 561
% Daily Value*
| Serving | 1 serving | |
| Calories | 561kcal | 28% |
| Carbohydrates | 7.9g | 3% |
| Protein | 92.3g | 185% |
| Fat | 14.4g | 22% |
| Saturated Fat | 4.5g | 23% |
| Cholesterol | 83mg | 28% |
| Sodium | 237mg | 10% |
| Potassium | 1538mg | 33% |
| Fiber | 2.4g | 10% |
| Sugar | 4.6g | 9% |
| Calcium | 84mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.