Chili Colorado
INGREDIENTS
3-4 lbs pork butt – cubed
10 guajillo peppers – seeds removed
2 ancho peppers – seeds removed
1 tbs oil
1 med onion - halved
1 garlic clove
1 cup chicken broth
2 cups water
2 tsp salt
½ tsp cumin
1 bay leaf
DIRECTIONS
Cut your pork butt into 1 inch pieces
Remove the seeds from your dried peppers
Add 2 cups water to med pot
Add your dried peppers, onion and garlic to the pot
Bring to a boil
Reduce heat to simmer and cover then cook for 20 minutes
Place peppers and broth into blender or food processor
Add salt and cumin
Blend till smooth
In large Dutch oven add oil
Heat oil on med high
Add pork and cook for 10 minute till no longer pink
Add onion, salt and cook for another 10 minutes
Add pepper sauce, chicken broth and bay leaf to the pot
Bring to a boil
Reduce to simmer then cover and cook for 45 minutes
Uncover and simmer for additional 15 minutes for sauce to thicken
Note:
Beef can be substituted for Pork Butt along w/ Beef broth
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