How to make CHILE COLORADO with potatoes | BEST Mexican recipes | Villa Cocina

dried red chiles

🥗Healthier: fresh red bell peppers

💰Cheaper: canned tomato sauce

Fresh bell peppers can provide a similar sweetness and color, while canned tomato sauce is often less expensive.

beef

🥗Healthier: lean turkey

💰Cheaper: pork

Lean turkey offers a lower-fat option, while pork can be a more budget-friendly meat choice.

Cut open 8 guajillo peppers and 2 ancho chili peppers to remove seeds, veins, and stems.

Toast the peppers over medium to medium-low heat, turning continuously until fragrant and softened.

Rinse and drain the toasted peppers.

Bring 4 cups of low sodium chicken broth to a light simmer, add the peppers, turn off the heat, cover, and hydrate until softened.

Dice half of a large white onion.

Peel and mince 6 garlic cloves.

Trim excess fat from 3 pounds of boneless pork shoulder, cut into small bite-sized pieces, and pat dry.

Season the pork with 2 teaspoons of kosher salt and freshly ground black pepper to taste.

In a blender, combine the hydrated peppers, the chicken broth they were soaked in, 1 teaspoon of whole cumin, 4 whole cloves, and 1 teaspoon of dry Mexican oregano. Blend until smooth, then strain the mixture.

Heat a large pan over medium-high heat, add a couple of tablespoons of olive oil, and brown the pork in batches, adding more oil if needed.

Lower the heat to medium-low and sauté the diced onion until slightly softened, then add the minced garlic and sauté for about 1 minute.

Add the browned pork with its juices to the pan, pour in 2 cups of low sodium chicken broth, and add the strained chili sauce and 3 bay leaves. Mix well.

Bring to a boil, then lower the heat to medium-low to reach a gentle simmer, cover, and cook for 45 minutes.

Dice 2 potatoes into small bite-sized pieces, leaving the skin on if desired.

In a separate pan over medium heat, add a couple of tablespoons of olive oil and brown the diced potatoes, lightly seasoning with half a teaspoon of kosher salt.

Remove the browned potatoes from heat and check the stew; if the sauce is too loose, leave it uncovered to thicken for 15 minutes.

Add the browned potatoes to the stew and mix well, then cover and cook for an additional 15 minutes.

Season the stew with salt to taste, using half a teaspoon of kosher salt, and mix well before serving.

Cooking Techniques

Equipment Needed

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Dietary