Chile Colorado Pork For Tamales

dried guajillo chiles

🥗Healthier: fresh red bell peppers

💰Cheaper: canned tomato sauce

Fresh peppers provide a similar color and sweetness.

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork butt

Chicken thighs are lower in fat and still flavorful.

lard

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is healthier while butter provides richness.

corn masa

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

Click link for Chile Ancho Sauce and prepare that first.

At medium heat, cook the pork in a big pot with enough water to cover (about 12 to 15 cups), add the whole garlic bulb and onion.

Add about 1 tablespoon of salt to the water, cover and bring to a boil.

Reduce the heat and cook for 3 hours, or until pork becomes tender. Skim the foam off the top of pork as it cooks.

Once the pork is cooked, remove from the broth and let it cool for a little while.

When cool enough, shred the pork or cut into bite-size pieces.

Heat 3 tablespoons of manteca or grapeseed oil to medium heat in a large pot.

Add the chile ancho sauce from the blender and cook for 10 minutes.

Add in all of the pork and 1 1/2 to 2 cups of remaining pork broth.

Cook at a low simmer for 45 minutes to 1 hour or until the broth reduces.

Taste for salt and pepper.

Cooking Techniques

Equipment Needed

Spice Level: