Chile Colorado
Directions
- 1Add one poblano pepper, two pasillas, and 10 chiles guajillos to a pot of hot water.
- 2Let them soak for about 5ish minutes to soften up.
- 3After that, throw in 12 tomatillos, turn off the heat, and let everything sit until the tomatillos change color.
- 4While the chiles and tomatillos are soaking, heat up a big drizzle of oil in a deep pan over medium-high heat.
- 5Once the oil is hot, add 2 pounds of pork butt, cut into big chunks, and sprinkle 2 teaspoons of salt over the pork.
- 6By now your tomatillos have changed color, transfer everything to a blender cup and add in four garlic cloves, half a teaspoon of peppercorn, one-fourth teaspoon of ground cumin, two teaspoons of salt, and one cup of water.
- 7Blend until smooth.
- 8Pour the blended mixture back into the pan with the pork.
- 9Add one more cup of water to the blender cup, swirl it around to catch any leftover sauce and pour that back into the pan too.
- 10To check if it's ready, look at the color of the sauce. It should turn into a nice rich dark color. That's when you know it's good to go.
Ingredients
- 1 Poblano pepper
- 2 Pasilla
- 10 Chiles Guajillos
- 12 Tomatillos
- Oil
- 2 pounds Pork Butt
- 2 teaspoons Salt
- 4 Garlic cloves
- 0.5 teaspoon Peppercorn
- 0.25 teaspoon Ground cumin
- 2 teaspoons Salt
- 1 cup Water
- 1 cup Water
- 2 Bay leaves
Equipment
PotTongsDeep panBlenderLid
Tips
- Let the meat brown nicely on all sides. The meat is ready to flip when it releases from the pan easily. If it's sticking, give it a bit more time and go for a nice golden-brown color.
- If the sauce is too chunky, strain it to get a smoother sauce.
- Turn the heat down to about low, add two bay leaves, stir everything together and cover the pan. Let it simmer for about 20ish minutes so that all the flavors have time to mix. And stir occasionally so it doesn't stick to the bottom of your pan.
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