Pork in Chile Colorado Sauce.
Slow-braise cubed pork shoulder until it pulls apart, then finish it in a deep-red chile sauce built on garlic and Casa M spices
Slow-braise cubed pork shoulder until it pulls apart, then finish it in a deep-red chile sauce built on garlic and Casa M spices
Ingredients
Ingredients
- FOR THE PORK:
- 2-1/2 pounds boneless pork shoulder meat, cut into 1/2" cubes
- 1/2 cup water
- FOR THE CHILE COLORADO SAUCE:
- 3 cups water
- 8 cloves garlic, minced
- 1/2 teaspoon cumin, ground
- 2 Tablespoon Casa M Spice Co® Chain Reaction®
- 1 Tablespoon Casa M Spice Co® Cattle Drive®
- 1/2 teaspoon Mexican oregano
- 1 Tablespoon ancho chile, ground
- 8 New Mexico red chile pods
- PULLING IT ALL TOGETHER:
- 2 Tablespoons avocado oil
- 1 Tablespoon all-purpose flour
Method
-
01
Stem and seed dried chile pods
5 minRemove stems but leave seeds in the New Mexico red chile pods.
-
02
Cut pork shoulder into 1/2-inch cubes
10 minYou want pieces small and uniform so they cook at the same rate and get that tender, spoon-tender texture throughout — no hard edges left behind.
-
03
Braise pork in covered pot until tender
55 minLow heat, add small amounts of water as needed until meat is tender and fat renders.
-
04
Boil and simmer chile pods for 10 min
15 minCover chiles with water, bring to boil, then simmer covered.
-
05
Blend chile pods with spices and garlic
5 minUse 1 cup of chile soaking water in the purée.
-
06
Brown pork cubes in rendered fat
8 minAdd avocado oil if needed to reach 3 tablespoons total fat.
-
07
Sprinkle flour over pork and brown lightly
3 minDon't skip this step: a light brown crust on each piece gives you fond for the sauce and better flavor development, so keep the heat medium and watch for a light golden color, not char.
-
08
Strain sauce into pot and fry briefly
4 minStir and scrape the bottom of the pan.
-
09
Add water and simmer for 20-30 min
25 minAdd 2 cups water and continue cooking.
-
10
Season and serve with flour tortillas
2 minTaste the sauce before plating and adjust the salt — the spices are bold, so you might need a touch more than you'd expect to bring everything into balance.
From Mike's Notebook
Keep those chile seeds in — they're where the heat and complexity live.
Brown the pork in its own rendered fat first; skip the oil if you have enough.
Strain the chile purée through a fine mesh to catch bits that'll grit between your teeth.