Chile Colorado ( a traditional Chile sauce made with diced pork) and tortillas

Chile Colorado with Homemade Tortillas

A rich and flavorful dish, Chile Colorado is a Mexican classic that combines tender pork with a bold, spicy chile sauce. Paired with warm, homemade tortillas, this recipe makes for a satisfying meal perfect for any occasion. Below is a step-by-step guide to creating this dish, including tips to ensure success and answers to frequently asked questions.

Ingredients

For the Chile Colorado:

2 lbs pork shoulder or pork butt, diced into small cubes
1 tablespoon vegetable oil

1 large onion, diced
4 cloves garlic, minced
1 teaspoon ground cumin

1 teaspoon dried oregano
2 cups chicken broth
8 dried guajillo chiles

4 dried ancho chiles
2 cups water (for soaking chiles)
Salt and pepper to taste

For the Tortillas:

2 cups all-purpose flour
1/2 teaspoon salt
3 tablespoons lard or vegetable shortening
3/4 cup warm water

Prepare the Dried Chiles

The chile sauce is the star of this dish, delivering deep, smoky flavors.

Clean the Chiles:
Remove the stems and seeds from the guajillo and ancho chiles. This step reduces bitterness and ensures a smoother sauce.
Soak the Chiles:
Place the chiles in a bowl and cover them with 2 cups of hot water. Let them soak for about 20 minutes until soft and pliable.
Blend the Sauce:
Drain the chiles, reserving the soaking liquid. Transfer the chiles to a blender, add about 1 cup of the soaking liquid, and blend until smooth. If the sauce is too thick, add more liquid until it reaches your desired consistency. Set the sauce aside.

Cook the Pork

The pork needs to be perfectly browned and tender for the best flavor.

Brown the Pork:
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the diced pork in batches, ensuring not to overcrowd the pot. Brown the pork on all sides, then remove and set aside.
Cook the Vegetables:
In the same pot, add the diced onion. Cook for about 5 minutes until softened and translucent. Stir in the minced garlic, ground cumin, and oregano, cooking for 1-2 minutes until fragrant.

Combine and Simmer

This step allows the flavors to meld beautifully.

Combine Ingredients:
Return the browned pork to the pot. Add the blended chile sauce and chicken broth, stirring well to combine.
Simmer the Stew:
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally. The pork should become tender, and the sauce should thicken into a rich, velvety consistency.
Season to Taste:
Before serving, season the dish with salt and pepper to your preference.

Prepare the Tortillas

Fresh, homemade tortillas elevate this dish by adding warmth and texture.

Make the Dough:
In a large mixing bowl, combine the flour and salt. Add the lard or shortening, working it into the flour with your fingers until the mixture resembles coarse crumbs.
Add Water and Knead:
Gradually add warm water, mixing until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
Rest and Roll:
Divide the dough into 12 equal portions and roll each into a ball. Cover them with a towel and let them rest for 15 minutes. Roll out each ball into a thin circle about 6-8 inches in diameter.
Cook the Tortillas:
Heat a dry skillet or griddle over medium-high heat. Cook each tortilla for 1-2 minutes on each side until bubbles form and light brown spots appear. Keep them warm by wrapping them in a clean towel.