Entrée: Mexico – Chile Colorado (Pork in Red Chile Sauce)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 10 min

Additional 2 hrs

Total 2 hrs 35 min

Ingredients

2 lb (900 g) pork shoulder, cut into cubes
5 dried red chilies (such as New Mexico or Pasilla)
3 cloves garlic
1 large onion, chopped
2 tbsp (30 ml) apple cider vinegar
1 tbsp ground cumin
1 tsp dried thyme
Salt and pepper to taste
2 tbsp (30 ml) lard or vegetable oil

Instructions

1. **Prepare the Chilies**: De-seed and de-stem the dried chilies, then toast them in a dry skillet over medium heat until they start to puff and darken slightly. Soak the toasted chilies in warm water for 30 minutes.
2. **Blend the Sauce**: Drain the chilies and blend them with garlic, cumin, thyme, vinegar, and a bit of the soaking liquid until smooth. Pass the sauce through a sieve to remove any chunks.
3. **Brown the Pork**: In a large pot or Dutch oven, heat the lard or oil over medium-high heat. Season the pork cubes with salt and pepper, then brown them in batches. Remove the pork and set aside.
4. **Cook the Onions**: In the same pot, sauté the chopped onions until soft and translucent.
5. **Combine**: Add the blended chile sauce to the pot with the onions, then return the pork to the pot. Stir well to coat the pork with the sauce.
6. **Simmer**: Reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally, until the pork is tender and infused with the sauce flavor.
7. **Serve**: Adjust seasoning with salt and pepper, and serve with Mexican rice or tortillas.

These recipes highlight the delectable profound flavors that chile colorado imparts, perfect for any dinner gathering or family meal.