Chile Colorado with Pork and Nopales

Chile Colorado with Pork and Nopales

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.

Course Main Course

Cuisine Mexican

Keyword carne de puerco con nopales, Chile Colorado with Pork and Nopales, Puerco Con Nopales En Chile Colorado, receta de nopales con chile colorado

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 435kcal

Author Mely Martínez

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