Chile Colorado, Papas And Tortillas

Chile Colorado with Potatoes and Tortillas

Ingredients

2 pounds pork, diced into bite-sized pieces

Salt and black pepper, to taste

2 tablespoons olive oil

1–2 tablespoons all-purpose flour

2–3 cups chicken broth

1–2 cups red chile sauce (use Buenos frozen or your preferred chile sauce)

1 teaspoon garlic powder (or to taste)

2–3 medium potatoes, peeled and cubed (optional, if you want to include papas)

Extra salt and pepper, as needed

Warm corn or flour tortillas, for serving

Instructions

Cook the Pork:

Heat olive oil in a large pot or deep skillet over medium-high heat.

Season the diced pork generously with salt and pepper, then add to the pot.

Sauté the pork, stirring occasionally, until well browned and cooked through.

Add the Flour:

Sprinkle 1–2 tablespoons of flour over the browned pork.

Stir well, allowing the flour to cook and brown into the pork for 2–3 minutes. This step will help thicken the sauce.

Add the Sauce and Simmer:

Pour in the red chile sauce (frozen, thawed, or your homemade/preferred kind) and chicken broth.

Stir in garlic powder, and add more salt and pepper if needed.

(If using potatoes, add the peeled, cubed potatoes at this stage.)

Simmer:

Bring everything to a rolling boil for a few minutes.

Reduce the heat to low and let it simmer, uncovered, for 30–45 minutes (or until pork is very tender and sauce is thickened, and potatoes are cooked through if using). Stir occasionally.

Serve:

Taste and adjust seasoning as desired.

Serve hot with warm tortillas on the side for scooping up the chile colorado and potatoes.