Chile Colorado
A rich and flavorful dish, this makes taco night extra special!
Ingredients
- 4 guajillo chiles
- 2 ancho chiles
- 4 cloves garlic
- 1 tablespoon cumin (ground)
- ¼ cup cilantro (stems or leaves and stems)
- 2 teaspoon kosher salt
- 1 teaspoon chicken bouillon
- 1 teaspoon oregano (dried)
- 1 teaspoon onion powder
- 1 ½ cup chile soaking liquid (see instructions, below)
- 6 oz. tomato paste
- ½ cup water
- 3½ pounds pork country ribs (trimmed of fat and cut into chunks)
Instructions
Prepare the sauce:
- Remove the stems and seeds from the chiles and toast the chiles in a frying pan for 2-3 minutes on medium-high heat until fragrant.
- Move the chiles to a heat-proof bowl and cover with boiling water. Allow them to soak for 30 minutes or so. Strain the chiles, reserving the soaking liquid.
- To a blender add the rehydrated chiles, garlic, cumin, cilantro stems, salt, chicken bouillon, oregano, onion powder, soaking liquid, tomato paste, and water. Blend until smooth.
Pressure Cooker:
- Add sauce and pork to the cooker insert and stir to combine. Cook for 25 minutes with manual high pressure. Allow for natural release of the pressure.
Slow Cooker:
- Add sauce and pork to the cooker and stir to combine. Cover and cook for 8 hours on low or 4 hours on high.
Notes
Preparation time is calculated using the pressure cooking method.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.
Nutrition Facts
Calories: 302kcalCarbohydrates: 13gProtein: 27gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 95mgSodium: 845mgPotassium: 850mgFiber: 4gSugar: 7gVitamin A: 3163IUVitamin C: 9mgCalcium: 57mgIron: 3mg
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