• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mexico In My Kitchen
  • Home
  • Recipe Index
  • About
  • Cookbook
  • Español
menu icon
go to homepage
  • Home
  • Recipe Index
  • About
  • Cookbook
  • Español
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About
  • Cookbook
  • Español
×
You are here: Home » Recipes » Pork

Chile Colorado with Pork and Nopales

Published: Dec 4, 2017 · Updated: Aug 16, 2019 by Mely Martínez

JUMP TO RECIPE

Chile Colorado recipe with tender pork pieces is an authentic northern Mexico dish. Colorado pepper refers to pepper that is very popular in the gastronomies of the northern states of Mexico. It is also known as “Chile de la Tierra”, “Chile Seco del Norte”, “Chile de Sarta”, and many other names that vary by region in that part of the country.

Chile Colorado with Pork and Nopales

Chile Colorado Recipe | Authentic Mexican Recipe | Pork and Nopales

In the northern states, like the State of Chihuahua, the salsas made with Chile Colorado are often thickened with flour and used to prepare dishes like enchiladas, chilaquiles, and the dish featured in this post: Chiles Colorado with Nopales (it can also be made with potatoes).

Chile Colorado is not easy to find outside of this region of Mexico, so most people use Guajillo peppers to prepare this dish (that’s what I’ll be using in this recipe). You can also use dried Anaheim or New Mexico peppers as well. There are many recipes out there for making Chile Colorado (like most recipes that vary from household to household), but a lot of them are very similar.

Most of the peppers mentioned above could be found at Latin stores or at your supermarket Latin aisle, if you don't find it you can order it online via Amazon. Here are the links to those peppers: Ancho pepper, Guajillo Peppers, Arbol Pepper & Chile Colorado

PEPPERS AND SIDE DISHES FOR YOUR CHILE COLORADO

Don't worry about the size fo the peppers bags, you can use them in several salsas and stews, there are plenty of recipes HERE in the blog. To store the peppers you don't use, place in a Ziploc bag,  store in your pantry, and even in your freezer. They will last several months.

I love to serve stews with vegetables,  but this Chile Colorado is a very comforting, and it is perfect to serve with side dishes like rice, corn or flour tortillas, and the whole o refried pinto beans. 

How to make Chile Colorado with Pork and Nopales

JUMP TO FULL INSTRUCTIONS

INSTRUCTIONS:

Chile Colorado Recipe | Authentic Mexican Food
  • Place the meat in a large heavy pot. Add ¼ of the white onion, 2 bay leaves, and 2 of the garlic cloves. Cover with 1½ cups of water and turn the heat to high. Once it starts boiling, reduces the heat to low and gently simmer. Cooking the meat will take about 20-30 minutes, this will give you plenty of time to prepare the sauce and to precook the nopales. (Please check the ingredients list below)
  • While the meat is cooking, clean the peppers by removing the seeds and veins. Place them in a saucepan, cover with water, and turn the heat to medium-high. Once the water starts boiling, turn off the heat, cover the saucepan, and set aside for 20 minutes or until the peppers are soft.

Chile Colorado Recipe Authentic Mexican | Mexico in my Kitchen

  • Precooking the nopales: Place the chopped nopales in a saucepan, cover with 4 cups of water, and cook over a medium heat. As soon as the water starts boiling, reduce the heat and cook for 5 minutes. After this, remove the nopales from the heat, strain, and set aside.

Chile Colorado Recipes with Pork | Mexican Food

  • By this time, the water in the pot where you’re cooking the meat should have been reduced, and the meat will start to brown in its own fat. Remove the garlic and onion. If the meat is too lean and doesn’t render any fat, add 2 tablespoons of lard or vegetable oil. Sprinkle with the 2 tablespoons of flour and stir well, browning the pieces of meat.
  • Drain the peppers from their soaking water. In a blender, place the peppers, ¼ of the white onion (chopped), 2 garlic cloves, cumin, and oregano, 1-½ of water or chicken broth. Blend on high until you have a very fine puree.
  • Pour the sauce over the cooking meat using a strainer (stir and add more water, if needed, to create a smooth sauce). Season the sauce with salt and pepper, and simmer for 15 more minutes until the meat is really tender and the sauce has thickened a little.
  • Stir in the cooked and drained nopales, and keep cooking for 5 more minutes. Taste to see if it needs some adjustment with the seasoning, I know some of you would like to add more cumin and oregano. Serve with rice, beans, and a stack of warm flour tortillas.

If you like this Chile Colorado recipe, check this recipe for "WEDDING STEW" from the State of Nuevo Leon.

📖 Recipe

Chile Colorado recipe mexican - 1

Chile Colorado with Pork and Nopales

Mely Martínez
Chile Colorado recipe with tender pork pieces is an authentic northern Mexico dish. Colorado is a pepper that is very popular in the gastronomies of the northern states of Mexico. It is also known as Chile de la Tierra, Chile Seco del Norte, Chile de Sarta, and many other names that vary by region in that part of the country.
4.85 from 13 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 435 kcal

Ingredients
  

  • 2 lbs. of pork shoulder with some fat, cut into 1-inch cubes
  • 4 small garlic cloves
  • 2 bay leaves
  • ½ of a large white onion
  • 1½ cups of water
  • 3 cups of fresh Nopales cleaned & cut into small strips (about 12 oz.)
  • 6 – 8 Guajillo Peppers*
  • 2 tablespoons of flour
  • 1¼ teaspoons of cumin seeds or 1½ teaspoons of ground cumin
  • 1½ teaspoons of Mexican oregano
  • Salt and pepper to taste

Instructions
 

  • Place the meat in a large heavy pot. Add ¼ of the white onion, 2 bay leaves, and 2 of the garlic cloves. Cover with 1½ cups of water and turn the heat to high. Once it starts boiling, reduces the heat to low and gently simmers. Cooking the meat will take about 20-30 minutes, this will give you plenty of time to prepare the sauce and to precook the nopales.
  • While the meat is cooking, clean the peppers by removing the seeds and veins. Place them in a saucepan, cover with water, and turn the heat to medium-high. Once the water starts boiling, turn off the heat, cover the saucepan, and set aside for 20 minutes or until the peppers are soft.
  • Precooking the nopales: Place the chopped nopales in a saucepan, cover with 4 cups of water, and cook over a medium heat. As soon as the water starts boiling, reduce the heat and cook for 5 minutes. After this, remove the nopales from the heat, strain, and set aside.
  • By this time, the water in the pot where you’re cooking the meat should have been reduced, and the meat will start to brown in its own fat. Remove the garlic and onion. If the meat is too lean and doesn’t render any fat, add 2 tablespoons of lard or vegetable oil. Sprinkle with the 2 tablespoons of flour and stir well, browning the pieces of meat.
  • Drain the peppers from their soaking water. In a blender, place the peppers, ¼ of the white onion (chopped), 2 garlic cloves, cumin, and oregano, along with 1-½ cup of water. Blend on high until you have a very fine puree.
  • Pour the sauce over the cooking meat using a strainer (stir and add more water, if needed, to create a smooth sauce). Season the sauce with salt and pepper, and simmer for 15 more minutes until the meat is really tender and the sauce has thickened a little.
  • Stir in the cooked and drained nopales, and keep cooking for 5 more minutes. Taste to see if it needs some adjustment with the seasoning, I know some of you would like to add more cumin and oregano. Serve with rice, beans, and a stack of warm flour tortillas.

Notes

  • As mentioned above, you can also use New Mexico or Anaheim Peppers instead of Guajillos. You can also use a combination of Guajillo and Ancho peppers. If you decide to use Ancho, use 6 Guajillos and 2 Ancho peppers for this recipe.
  • This dish is not a spicy dish, but I know that some of you might like to add a little bit of heat. If so, add 4 Arbol peppers when prepping the sauce.

Nutrition

Serving: 6ozCalories: 435kcalCarbohydrates: 6gProtein: 36gFat: 28gSaturated Fat: 10gCholesterol: 130mgSodium: 116mgPotassium: 684mgFiber: 2gSugar: 1gVitamin A: 1145IUVitamin C: 6.2mgCalcium: 123mgIron: 3mg
Tried this recipe?Let us know how it was!

More Pork

  • Pulled pork sandwich achiote
    Shredded Pork in Achiote Sandwich
  • spicy pork short ribs
    Country Style Pork Ribs in a Spicy Tomato Sauce
  • Seasoned Pork Chops
    Easy seasoned pork chops
  • Chiapas Style Pork
    Cochito al Horno

Reader Interactions

Comments

    Leave a Reply & Rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Micki Flores

    February 12, 2023 at 7:48 am

    5 stars
    This dish was incredible. I had it many years ago but never got the recipe. I was excited when I found it on your site. I made it and loved it. My daughter was amazed at how good it was too. I now make it on occasion and relish each and every bite!

    Reply
  2. Andrea Smith

    October 22, 2021 at 8:40 pm

    5 stars
    I followed your directions exactly and it came out perfectly. I was worried I had done something wrong at first because when I tasted the chili mixture before adding it to the meat, it tasted really bitter and not good at all. But I proceeded with the recipe and hoped it would correct itself and it did! I guess the raw onion made it not taste right but after it simmered the amount of time it needed, it was absolutely delish! The flavors all just blended together it was great. I didn't have the nopales and don't really like them anyway so I used some Mexican squash I had cooked the night before and it worked out great. And I don't even know which chilis they were I used. They might have been New Mexico ones because the market I go to doesn't label them. They assume most Mexicans know which is which! But I tasted them raw and they were good so I used them. Ok so I didn't follow your recipe 100% exactly. But I followed your instructions and that's what worked.

    Reply
    • Mely Martínez

      October 24, 2021 at 1:50 pm

      Hello Andrea,
      It is so glad to know you enjoy cooking the recipe and that came out to your liking.
      Thank you for sharing about the addition of squash.

      Reply
  3. Michelle Mendoza

    September 30, 2021 at 3:20 pm

    Delicious
    My husband is from Mexico City and said this is amazing.

    Reply
    • Mely Martínez

      September 30, 2021 at 3:52 pm

      Hello Michelle,
      Thank you for trying the Chile Colorado recipe. It's so nice to know your husband likes it.

      Reply
  4. Yolanda McIntosh

    July 08, 2021 at 3:21 pm

    Oh, Mely. How I love your recipes. I purchased your cookbook and I love it. I've made the lengua. I was a little hesitant but cooked it anyway. It was unbelievably delicious. Thank you so much for the great choice of recipes in the cookbook. Please write another. I can't wait to buy it, too.

    Reply
    • Mely Martínez

      July 08, 2021 at 5:34 pm

      Hello Yolanda,
      Thank you for your kind words, it is so nice to hear you like the recipe in the cookbook. I do want to write another one, I will make sure to post about it.

      Reply
  5. Jia

    February 18, 2021 at 10:20 pm

    5 stars
    I just want to take the time to tell you that this recipe was soooooo good. I’m literally sitting in bed wiping my plate clean with a loaf of bread!

    Reply
    • Mely Martínez

      February 19, 2021 at 12:58 pm

      Hello Jia,
      Thank you for trying the Chile Colorado recipe. Enjoy it!

      Reply
  6. Alexia

    August 15, 2020 at 11:02 pm

    Can I substitute the pork for chicken?

    Reply
    • Mely Martínez

      August 17, 2020 at 11:47 am

      Hello Alexia,
      Yes, you can use chicken thighs and legs.

      Reply
  7. Mark Hazell

    February 16, 2020 at 10:21 am

    I’m looking forward to making this - the Chile Colorado I’ve been making for years has beef chuck and potatoes, and a blend of guajillo, ancho, pasilla, New Mexico, and chipotle chiles with cumin, oregano and cloves. It is delicious but I find it is even more so if I allow it to simmer for at least six hours, as the flavours really blend with extended cooking. I wonder if the same would be true with this recipe?

    Reply
    • Mely Martínez

      February 16, 2020 at 12:04 pm

      Hello Mark, the combination of peppers you are using is great. This is a simpler versión, and yes, simmering the sauce for a longer time will blend the flavors beautifully.

      Reply
  8. Alicia Martinez

    January 19, 2020 at 10:57 pm

    5 stars
    This recipe was super easy, not long to make and my entire family loved it. I am adding this to my list of quick dinner recipes. Thank you!

    Reply
  9. Crystal Castro

    November 27, 2019 at 5:32 pm

    5 stars
    Very Easy to make.

    Reply
    • Mely Martínez

      November 29, 2019 at 8:14 am

      Hello Crystal,
      Thank you for trying the recipe. Happy cooking!

      Reply
  10. Frederik

    August 24, 2019 at 3:23 am

    5 stars
    Hi Mely,

    i am Freddy from Germany and love cooking your recipes.
    here are only Nopales in a can or plastic available. I think they are pickled.
    Can i use them instead of fresh ones? And do i have to precook them? Or just direct into the Stew?

    Thanks in advanced.
    Freddy

    Reply
    • mmartinez

      August 24, 2019 at 3:08 pm

      Hello Frederik,
      You can use those ones from the jar, just drain and add to the stew or any other dish you want to cook that includes nopales. No need to cook them. They are already precooked.

      Reply
      • Frederik

        September 04, 2019 at 6:16 am

        Thank you very much.

  11. Martha Realivasquez

    September 28, 2018 at 9:22 pm

    Can you roast the nopales over an open flame instead of boiling?

    Reply
    • mmartinez

      September 30, 2018 at 11:10 am

      Hello Martha,
      Yes, you can grill the nopales over a charcoal or gas grill, you can even make them on a skillet-comal. Sometimes, I even add them raw after chopping them. They will cook in the stew.

      Reply
  12. Brenda Martinez

    July 24, 2018 at 7:47 pm

    5 stars
    Wow! This recipe was delicious! Love the sauce. Thank you for sharing with us. I look forward to trying another recipe tomorrow ❤️

    Reply
    • mmartinez

      July 25, 2018 at 2:38 pm

      Hello Brenda,
      Thank you for trying the recipe. So happy to know you like it, and that you will be trying more of the recipes.
      Happy cooking!

      Reply
  13. Kerry

    December 09, 2017 at 1:39 am

    So how would this recipe work with potatoes? Would I boil the potatoes first then stir them into the sauce mixture?

    Reply
    • mmartinez

      December 09, 2017 at 2:27 am

      Hello Kerry,
      You can either slightly fry the potatoes cut into cubes or boil them first until cook but still al dente before adding to the sauce.

      Reply
  14. Claudia

    December 08, 2017 at 7:33 pm

    What type of beef do I use for this?

    Reply
    • mmartinez

      December 08, 2017 at 8:03 pm

      Hello Claudia,
      You can use beef chuck cut into cubes.

      Reply

Primary Sidebar

About me

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.
Read more...

Order your copy now!

Mexican Cookbook
The Mexican Home Kitchen Cookbook

Aguas Frescas

  • Two glasses with pitaya agua fresca next to fresh pitayas.
    Pitaya Agua Fresca
  • Two glasses with Mexican plum agua fresca.
    Mexican Plum Agua Fresca
  • Agua de tamarindo (Tamarind drink) served in a glass with ice.
    Agua de Tamarindo
  • Guava guayaba Drink
    Guava Agua Fresca Drink

Recipes for tamales

  • Vegan tamales served in a platter
    Vegan Tamales
  • Beef Tamales recipe
    Homemade Beef Tamales Recipe
  • Chocolate Tamal recipe - 1
    Chocolate Tamales
  • Savory Sweet Corn Tamales -1
    Sweet Corn Tamales With Pork

As featured in:

Footer

About

ABOUT
PRIVACY POLICY
USER SERVICE AGREEMENT
ACCESSIBILITY STATEMENT

Newsletter

SIGN UP FOR EMAILS AND UPDATES!

Follow / Contact

FACEBOOK
INSTAGRAM
PINTEREST
CONTACT

COPYRIGHT © 2023 · MEXICO IN MY KITCHEN