photo buttonhome2_zps44fff871.jpg photo buttonabout2_zps2782e95e.jpg photo buttonsponsor2_zps37a2b89f.jpg

Thursday, January 24, 2013

Chili Colorado ((recipe))

Do you have a usual when you go to your favorite restaurant? If it's Mexican food, I order some kind of enchiladas and at our favorite local place the mister always orders Chile Colorado. This week, he decided to make his own version and it turned out quite well, so I thought I'd share the recipe. 

ingredients:1 T cumin
1 1/2 T chili powder
1 t garlic salt
3/4 T cinnamon
3/4 T marjoram
1/2 t salt
3 lbs. bone-in pork shoulder
3 oz. California chilis
2 T cumin
1 T oregano
1/3 sweet onion, very finely chopped
4 cloves of garlic, finely chopped
4 c water
2 T canola oil
2 T all purpose flour
2 T white vinegar
1 T brown sugar
1/2 t salt

-combine first six ingredients to make a dry rub for pork shoulder cut into chunks
-rub combined seasoning all over pork pices
-place pork into crock pot (if possible use a shallow crock pot or if using a taller crock pot rotate the meat halfway through cooking)
-cook on low for 8-10 hours
-while pork finishes cooking, or about an hour before you want to eat, begin preparing the sauce by rinsing the chilis.
-split chilis and remove all seeds, stems and ribs
-heat a pan (preferable cast iron) to medium. Toast chilis skin-side up for 30 seconds each (be careful not to overcook them or the sauce will be bitter)
-meanwhile, bring 4 cups of water to boil
-move chilis into mixing bowl and pour boiling water over them. cover and let stand for 15 min. or until soft, stir occasionally
-remove chilis along with 3 cups of water to a blender and puree
-strain using a sieve or cheesecloth, removing as many solids as possible
-add puree back to remaining soaking water and whisk together, set aside
-add oil to toasting pan, saute onion and garlic along with cumin and oregano until onion is translucent
-add flour, cook for two more minutes, stirring constantly
-add puree and whisk together, loosely cover and simmer for 15-20 min. or until sauce has cooked down to desired consistency
-add brown sugar, vinegar and salt and whisk vigorously (amounts may be adjusted to taste)
-remove pork from crock pot and shred meat
-serve pork over rice with chili Colorado sauce and top as desired (we use regular taco-type toppings: shredded cheese, sour cream, lettuce and tomatoes)


  1. what do you mean by "shallow crockpot"? I think mine is shallow.. ha :)

  2. This looks so great. I'm always so scared of pork! Haha. I need to get over it :)


Thank you for reading my blog and taking time to leave a comment...I love hearing from you and will reply via email to comments linked to an email address. Unsure if yours is? Check this out: