Chili Colorado
, about 2 h 45 min
Mexican red chile stew of pork shoulder in a purée of ancho, pasilla and guajillo chiles, simmered until mahogany-thick.
| 5 anchos, stemmed & seeded | Cover chiles with boiling stock, steam 30 min | Purée chiles & liquid until smooth | Stir in purée, simmer 45 min; season | |
| 2 pasillas, stemmed & seeded | ||||
| 2 guajillos, stemmed & seeded | ||||
| 720 ml boiling chicken stock (for the chiles) | ||||
| 900 g boneless pork shoulder, cut in 1/2" pieces | Brown seasoned pork, medium-high | Stir in garlic, herbs & cumin, 1 min | Add stock, simmer uncovered 1 hr | |
| salt | ||||
| black pepper | ||||
| vegetable oil | ||||
| 6 garlic cloves, chopped | ||||
| 2 bay leaves | ||||
| 1 tbsp ground cumin | ||||
| 2 tsp chopped fresh sage | ||||
| 2 tsp chopped fresh oregano (Mexican if possible) | ||||
| 1.2 L chicken stock (for the pot) |
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