Serves 1
Directions
- 1Place poblano pepper, two pasilla chiles, and 10 guajillo chiles in a pot of hot water.
- 2Let the chiles soak in the water.
- 3Add 12 tomatillos to the pot, turn off the heat, and let everything sit until the tomatillos change color.
- 4Heat a big drizzle of oil in a deep pan over medium-high heat.
- 5Add 2 pounds of pork butt cut into big chunks and sprinkle with 2 teaspoons of salt.
- 6Brown the pork on all sides until golden brown and the meat releases easily from the pan.
- 7Transfer the soaked chiles and tomatillos to a blender cup, add 4 garlic cloves, 1/2 teaspoon peppercorn, 1/4 teaspoon ground cumin, 2 teaspoons salt, and 1 cup water, then blend until smooth.
- 8Pour the blender mixture into the pan with the pork.
- 9Add 1 cup of water to the blender cup, swirl it to catch any leftover sauce, and pour it into the pan.
- 10Turn the heat down to low, add 2 bay leaves, and cover the pan.
- 11Let it simmer to allow all the flavors to mix.
Ingredients
- 1 whole poblano pepper
- 10 whole chile guajillo
- 12 whole tomatillo
- 1 drizzle oil
- 2 lbs pork butt
- 2 tsp salt
- 4 whole garlic clove
- 1/2 tsp peppercorn
- 1/4 tsp ground cumin
- 2 tsp salt
- 2 cup water
- 2 whole bay leaf
Equipment
pottongswooden spoondeep panblender cuppan lid
Tips
- If the sauce is too chunky, strain it to get a smoother sauce.
- Stir occasionally while simmering so it doesn't stick to the bottom of the pan.
- The Chile Colorado is ready when the sauce turns into a nice, rich, dark color.
- You can use any meat you have on hand; while pork is traditional, beef and chicken also work well.