Make and share this Rick Bayless's Chile Colorado recipe from Food.com.
Provided by Andtototoo
Categories Pork
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wash the pork, remove excess fat, cube and set aside.
- Take the New Mexico chilies (or use dried California chilies which are also mild) and remove the stems, veins, and seeds. Break the chilies into big pieces.
- Heat a nonstick fryng pan over medium heat. When hot, add 1/3 of the chilies and cook just until they start to change color, pressing down occasionally with a spachula. Flip over the chilies and repeat on the second side. Remove. Repeat with the last two batches of the chilies.
- Put the toasted chilies into a pie plate, fill part-way full with water and top with a salad or other smallish plate. Let the chilies soak for 30-45 minutes.
- Once the dried chilies are done soaking, put them into a food processor or blender along with the onion, garlic, oregano and cumin. Add some of the soaking liquid (at least one cup or more) and puree. Strain through a wire mesh. Set the red chili sauce aside.
- Meanwhile, in the same nonstick frying pan, heat it over medium-high heat. When the pan is hot add 1/4 cup oi and when the oil is warm, add half of the meat cubes. Use a spachula to turn over the meat as it cooks. When the meat gets brown spots, remove the first batch, and repeat with the remaining meat cubes.
- Readd all of the meat back into the frying pan. Add the red chili sauce and cook until the sauce has thickened.
- Next, put the meat and sauce into a medium-largish size saucepan. Add 1 1/2 - 2 cups water.
- Bring the liquid to a boil, cover, reduce heat to medium-low and cook about one hour or until the meat is very tender and the sauce is thick.
- Add salt and pepper to taste.
- If the sauce is too runny because there is too much liquid, increase heat to high and boil away the liquid unti the sauce thickens. You can also add 1-2 Table. masa to the sauce to thicken it as it boils.
- If desired, you can reduce the amount of meat to 1 - 1 1/2 lbs. and add one 16 oz. can drained pinto beans the last 15 minutes of cooking.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sophie Ali
[email protected]This recipe is a great way to use up leftover turkey. It's also a great way to get your kids to eat vegetables.
MARII
[email protected]I made this recipe for my family and they loved it. It's a great recipe for a weeknight meal.
AFAQ GAMING
[email protected]This recipe is a bit time-consuming, but it's worth it. The sauce is so flavorful and the chicken is so tender.
Ani Bright
[email protected]I've been making this recipe for years and it's always a favorite. It's easy to make and always turns out delicious.
Sky b Arrunel
[email protected]This recipe is a great way to use up leftover turkey. It's also a great way to get your kids to eat vegetables.
Guddi Sharma
[email protected]I made this recipe for my family and they loved it. It's a great recipe for a weeknight meal.
laxmi bhattarai
[email protected]This recipe is a bit time-consuming, but it's worth it. The sauce is so flavorful and the chicken is so tender.
Temidayo Ajanaku
[email protected]I've been making this recipe for years and it's always a favorite. It's easy to make and always turns out delicious.
Padam Paudel
[email protected]This recipe is a great way to use up leftover chicken. It's also a great way to get your kids to eat vegetables.
Akira Romero
[email protected]I made this recipe for a party and it was a huge success. Everyone loved it! I will definitely be making it again.
Hayat Khan
[email protected]This recipe was a bit too spicy for me, but it was still very good. I will definitely make it again, but I will use less chili powder next time.
Amit Paswan
[email protected]I've made this recipe several times and it's always a hit. The sauce is so flavorful and the chicken is always tender. I highly recommend this recipe.
Robin Castro
[email protected]This is one of my favorite recipes. It's easy to make and always turns out great. I usually serve it with rice and beans, but it's also good with tortillas or bread.
Md raman lslam
[email protected]I made this recipe last night and it was delicious! The flavors were complex and well-balanced, and the heat level was just right. I will definitely be making this again.