Mexican Pork Chili Colorado

Name: Mexican Pork Chili Colorado
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Ingredients: 800 g Pork shoulder; 4 pcs ancho chilies; 4 pcs guajillo chilies; 4 clove garlic; 1 medium onion; 1 tbsp cumin; 1 tsp oregano; 500 ml beef broth; 2 tbsp vegetable oil; 8 pcs corn tortillas

Tender pork shoulder braised in a rich, smoky sauce made from dried ancho and guajillo chilies. Serve with rice, beans, and tortillas.

Total: 1 h 30 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 585
Protein: 42 g
Fat: 28 g
Carbs: 40 g

Ingredients

for 4 servings

Pork shoulder800 g
ancho chilies4 pcs
guajillo chilies4 pcs
garlic4 clove
onion1 medium
cumin1 tbsp
oregano1 tsp
beef broth500 ml
vegetable oil2 tbsp
corn tortillas8 pcs

Method

5 steps

Rehydrate the ancho and guajillo chilies in hot water, then blend with garlic, cumin, and oregano until smooth.
Sear the cubed pork shoulder in vegetable oil in a large pot until browned.
Add the blended chili sauce and beef broth to the pot with the pork.
Simmer for 60 minutes until the pork is tender and the sauce has thickened.
Serve the chili with warm corn tortillas.