Chile Colorado  with Pork

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.

Place the meat in a large heavy pot. Add ¼ of the white onion, 2 bay leaves, and 2 of the garlic cloves.



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.



Precooking the nopales: Place the chopped nopales in a saucepan, cover with 4 cups of water, and cook over a medium heat.



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.



– 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.



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