Chile Colorado con Carne de Puerco
Chile Colorado con Carne de Puerco is a traditional Mexican dish featuring tender pork simmered in a rich, smoky red chile sauce
The deep, bold flavors come from dried red chiles, garlic, and a touch of oregano, creating a comforting and satisfying dish.
This hearty stew is perfect served with warm tortillas, rice, or beans, making it a staple in many homes. Simple yet full of flavor, it’s a dish that brings warmth to the table with every bite!
Why You’ll Love This Recipe:
People will love Chile Colorado con Carne de Puerco because of its bold, smoky flavors and tender, juicy pork that soaks up the rich red chile sauce.
The addition of pork bones enhances the depth of flavor, making each bite incredibly satisfying.
This dish is simple to prepare yet packed with authentic Mexican taste, perfect for serving with warm tortillas, rice, or beans.
Whether you’re craving comfort food or a hearty, home-cooked meal, this recipe delivers a delicious balance of spice, savoriness, and tradition that keeps you coming back for more!
Key Ingredients:
Dried Red Chile Pods – The heart of the dish, these chiles are boiled and blended into a deep, flavorful sauce.
Garlic – Adds an aromatic, savory depth to the chile sauce.
Pork Picnic Butt or Pork Chops – Tender, juicy pork that absorbs the rich red chile flavors; including the bones enhances the taste.
Salt – Essential for seasoning the meat and balancing the heat of the chiles.
Mexican Oregano – Crushed and sprinkled at the end for an earthy, slightly citrusy finish.
Cooking Oil – Used to sear the pork, locking in flavor and creating a rich base for the sauce.
Chile Colorado con Carne de Puerco
Ingredients:
8-10 dried red chile pods (such as New Mexico or Guajillo)
4 cloves garlic
2-3 cups water (for blending, adjust for desired thickness)
2 lbs pork (Pork Picnic Butt or Pork Chops, cut into 1-inch pieces)
1 tablespoon cooking oil
Salt to taste
1 teaspoon dried Mexican oregano
Instructions:
Prepare the Chile Sauce:
Remove stems and seeds from the dried red chile pods.
Boil the chiles in water for about 10 minutes until softened.
Transfer softened chiles to a blender with garlic and some of the chile water. Blend for 5 minutes until smooth.
Strain the blended chile sauce into a bowl to remove any remaining skins and seeds. Use less water for a thicker sauce.
Cook the Pork:
Heat oil in a large pot over medium-high heat.
Add the pork pieces, including the bones, for extra flavor.
Season with salt to taste and brown the meat, stirring occasionally.
Uncover and let the meat cook until some liquid evaporates and it slightly crisps up.
Simmer the Chile Sauce:
Pour the strained red chile sauce over the pork. Stir well to coat the meat.
Bring to a gentle boil, then reduce heat and let it simmer for 10-15 minutes.
Finish with Oregano:
Turn off the heat and grind the oregano between your palms. Sprinkle it over the chile colorado and stir to mix.
Cover with a lid and let it sit for a few minutes to absorb flavors.
Serve & Enjoy:
Serve with warm flour or corn tortillas, rice, or refried beans. Enjoy this rich and flavorful dish!
Notes:
Choose the Right Chiles: Use dried red chile pods such as New Mexico, Guajillo, or Ancho for an authentic and rich flavor. You can also mix different varieties for a deeper taste.
Strain for Smoothness: Straining the blended chile sauce helps remove tough skins and seeds, creating a smooth, velvety texture.
Use Pork Bones for Flavor: If using bone-in pork, let the bones simmer in the sauce for extra depth of flavor. You can remove them before serving.
Simmer for Tenderness: If the pork isn’t tender enough, let it simmer longer in the sauce over low heat. The longer it cooks, the more flavorful and tender it becomes.
Oregano for the Final Touch: Rubbing dried oregano between your palms before sprinkling it in helps release its natural oils, enhancing the dish’s aroma and taste.
Pairing Suggestions: Serve with warm corn tortillas, Mexican rice, refried beans, or even a side of calabacitas (sautéed squash) for a complete meal.
Nutrition Information:
SERVING SIZE: 1 cup
Calories: ~320 kcal | Protein: ~28g | Fat: ~20g | Saturated Fat: ~7g | Carbohydrates: ~8g | Fiber: ~3g | Sugar: ~2g | Sodium: ~600mg (varies based on added salt) | Cholesterol: ~85mg
Frequently Asked Questions:
Can I use a different cut of pork for this recipe?
Yes! While pork picnic butt and pork chops work well, you can also use pork shoulder, country-style ribs, or even pork loin.
Keep the bones in for extra flavor.
How do I make the red chile sauce less spicy?
To reduce the heat, remove the seeds and veins from the dried chile pods before boiling them
You can also blend in a little tomato sauce or add a teaspoon of sugar to balance the spice.
Can I make this dish ahead of time?
Absolutely! Chile Colorado tastes even better the next day as the flavors develop.
Store it in an airtight container in the fridge for up to 4 days or freeze for longer storage.
What can I serve with Chile Colorado?
This dish pairs well with warm flour or corn tortillas, Mexican rice, refried beans, or even over mashed potatoes for a hearty meal.
Can I use beef instead of pork?
Yes! You can substitute pork with beef chuck, stew meat, or short ribs to make a beef version of Chile Colorado, following the same cooking method.
How do I get a smooth red chile sauce?
After blending the boiled chile pods with garlic and water, strain the sauce using a fine mesh strainer.
This removes any tough skins or seeds, resulting in a smoother consistency.
How do I prevent the pork from becoming tough?
Cook the pork over medium heat and allow it to brown slowly.
If the meat seems tough, let it simmer longer in the chile sauce—this will help it become tender and soak up more flavor.
Can I use pre-made red chile sauce instead of making my own?
Yes, but homemade chile sauce gives the dish its authentic taste.
If using store-bought sauce, choose one with minimal additives, and adjust the seasoning to your liking.
Why is my red chile sauce too watery?
The thickness of the sauce depends on how much water you use while blending.
Use less water for a thicker consistency, or let the sauce simmer uncovered to reduce and thicken.
How do I enhance the flavor of the dish?
Adding pork bones while cooking enhances the depth of flavor.
Also, don’t skip the final step of grinding and sprinkling oregano over the dish—it gives it an aromatic, earthy finish.