Chile Colorado

Chile Colorado is a deeply flavorful main dish of tender pork bathed in a rich and flavorful sauce. Two dried chiles, guajillo and ancho, warming spices, and a few other pantry staples are all that stand between you and this versatile pork that will be a serious upgrade to the ground beef tacos that fill your regular Taco Tuesday. But don't stop there, chile colorado is perfect for enchiladas, burritos, nachos, tortas, and more!

Chile colorado gets its name from its dark, deep red color, not for any specific location or chiles used. Once the sauce is made, this pork is so easy and makes a great main dish whether you use the slow cooker or a pressure cooker. It's a great meal prep protein and also perfect for having on standby for those busy nights when everyone eats at a different time.

Check out this recipe for Pulled Pork Dry Rub for pork shoulder for another way to prepare tender, succulent pork!

Ingredients

I include ingredient notes here when I think they'll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!

• Boneless Pork Shoulder - This marbled cut of pork is perfect for braising, slow cooker, or pressure cooker preparations. The meat will break down into a very tender texture and excess fat will melt away. You can use country pork ribs as well.
• Guajillo Chiles - Guajillo chiles are long, slender chiles with dark red color made from dried mirasol peppers. Guajillos can have a mild to medium spice, but once the seeds are removed they are generally mild.
• Ancho Chiles - Ancho chiles are dark brown chiles that are wide and flat. They are made from dried poblano peppers. Ancho chiles are generally mild with a fruity aroma
• Cilantro -.Use both the stems and the seeds of fresh cilantro in this recipe for extra fresh flavor.
• Garlic - Peel the garlic cloves and trim off the tough end where they attach to the bulb.
• Tomato Paste - Not all chile colorado recipes use tomato, but this one adds tomato paste for a rich layer of flavor and easy prep.
• Dried Spices - Ground cumin, dried oregano leaves, and onion powder are all used to add layers of flavor to your chile sauce with ease. 
• Chicken Bouillon - Feel free to use a bouillon paste, bouillon cubes, or chicken stock granules. Use the equivalent of each option to make one cup of chicken stock or broth.

Instructions

Trim any excess fat from the pork and cut it into cubes about two inches in size.

Remove the stems from the dried chiles. Split them open and remove the seeds. Break or tear the chiles into two or three pieces each.

Add the chile pieces to a dry skillet. Heat over medium high heat for 2-3 minutes, until they are softer and start to give off a toasted and sweet aroma.

Move the toasted chile pieces to a heat-proof bowl and cover them with 1 ½ cups of boiling water from an electric kettle. Alternatively, add tap water and microwave the chiles and water for two minutes. Either way, allow the chiles to soak for 10 minutes to soften.

While the chiles soak, add the garlic, cumin, oregano, onion powder, salt, cilantro, tomato paste, and chicken bouillon to a blender. When the chiles are ready, add them and their soaking liquid.

Blend the chile sauce until it is uniformly smooth. Stop and scrape down the sides midway through to make sure all ingredients are evenly incorporated.

Add the pork to the pressure cooker insert. Pour the chile colorado sauce over the top of the pork. Add ½ cup of water to the blender pitcher and blend it just for a few seconds to loosen up any remaining sauce. Pour this water over the pork.

Stir the pork and sauce together to completely coat each piece of the pork with sauce. Cook in the pressure cooker for 30 minutes using manual high pressure. Allow a natural release of pressure for 20 minutes before releasing any remaining pressure.

The cooked pork is tender and juicy in a sauce that has thinned with the addition of moisture from the meat.

Remove the pork from the cooker using a slotted spoon and place it into a serving bowl.

Skim any fat from the sauce using a wide spoon or pour the sauce into a gravy separator to remove the excess fat.

Pour the sauce over the chunks of pork and garnish with cilantro or lime wedges. Serve immediately.

Slow Cooker Chile Colorado

The slow cooker or Crock-Pot is another great option for making this chile colorado. To prepare it in a slow cooker, make the sauce according to the directions above or in the recipe card. Add the sauce and the pork to the crock of the slow cooker along with the water used to rinse the blender. Cover and cook for 8 hours on low or about 4 hours on high. Strain the cooked pork and remove the excess fat from the sauce and then add the cooked pork and sauce back into the slow cooker to keep it warm.

Substitutions and Variations

The substitutions listed below have been tested in this recipe and work well. If you successfully make any other ingredient substitutions, let us know in the comments!

• Make a Beef Chile Colorado (chile con carne) - It is very common to use beef chuck roast in place of the pork shoulder or country ribs. Cut 3 ½ pounds of chuck roast into 2-inch cubes and use them in the same manner as the pork shoulder. Beef cooked this way is often referred to as chile con carne.
• Other Chiles - Alter the recipe by using different dried chiles, though the guajillo and ancho chile combination is pretty common. Other chiles you can use are pasilla, anaheim, or new mexico, any of these may make a slightly more spicy chile colorado.

Equipment

Here are the tools you'll need to make this tasty chile colorado:

• Blender - A standard blender is a great tool in the kitchen or making smooth sauces, soups, smoothies, marinades, and more. I have a high-powered Vitamix blender, which makes quick work of the ingredients in this chile colorado sauce.
• Pressure Cooker - I use an Instant Pot brand pressure cooker, and love how many different ways I use a single appliance in a given week. Stews and braises are great in a pressure cooker, but I also use mine for rice, pasta, soups, and more. The pressure cooker pictured in this post has a capacity of 6 quarts and breaks down the pork into a ridiculously tender meal in about 90 minutes.
• Slow Cooker - A 7- to 8-quart slow cooker has plenty of capacity for all of your favorite recipes.  Slow cookers vary in their cooking time, so keep that in mind.  The model I use switches from cook mode to warming after the time has elapsed, which is a great feature. If you have a vintage slow cooker, you may find that it heats to a lower temperature on a "low" setting than newer versions and you may need to cook for more time to reach the same level of doneness.
• Fat Separator - These pitchers have a spout at the bottom so that the flavorful liquid can be poured away from the fat. When cooking juices are added to the cup, the fat floats to the top after a few minutes. These are great for making gravy from roasts or turkey or for separating braising liquid from the cooked pork.

Serving Suggestions

This tender chile colorado pork is great as a filling for all of your favorite Mexican or Tex-Mex dishes. Serve it with tortillas and taco toppings like shredded cabbage or lettuce, diced tomatoes, salsas, and fresh squeezed lime. 

Make the chile colorado the main feature by serving it alongside beans and rice with plenty of soft corn or flour tortillas for scooping up the tender chunks of meat.

Make This Recipe Kid Friendly

As written, this recipe has almost zero spiciness, so my kids will eat it happily. If you have more adventurous taste buds in your house, try leaving some of the seeds in the guajillo chiles or serve this with a spicier salsa or hot sauce. Serve the chili colorado as part of a larger spread with plenty of options for toppings and sides. Add in some safe foods, like favorite fruits or veggie sticks, plain rice, or cheese to make it easier for kids to try something new.

Check out this keeping peace post for more tips on making sure the whole family enjoys dinner together!

Storage and Make-Ahead Options

The pork and sauce will reheat very well from the refrigerator or after thawing from the freezer. Store any leftovers in an airtight container for up to three days in the refrigerator. Batches can be frozen for up to three months. This is a great dish to make a double batch and freeze portions for easy dinners in the future. 

When reheating, add the pork and sauce to a saucepan and heat on low until the sauce starts to sizzle. Stir every 2-3 minutes until the sauce and pork are heated through. You can also microwave the pork for reheating small portions.

FAQ

More Mexican-Inspired Favorites

Mexican food and Tex-Mex flavors are always in our meal plan. They are family favorites! Here are some recipes to add to your rotation:

Pressure Cooker and Slow Cooker Recipes

Some of the most delicious dinners come from the pressure or slow cooker. Here are some flavorful options to try next:

Try It and Share

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