Rick Makes Chili Colorado (Stewed Pork in Chili Sauce) | From the Test Kitchen | Bon Appétit

beef chuck

🥗Healthier: lean turkey

💰Cheaper: ground beef

Ground beef is often less expensive and still flavorful.

dried ancho chiles

🥗Healthier: fresh bell peppers

💰Cheaper: canned tomatoes

Canned tomatoes provide a similar texture at a lower cost.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Water with bouillon is a cost-effective alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable cooking oil.

Rehydrate dried ancho, pasilla, and guajillo chiles in hot chicken stock for about 30 minutes.

Remove stems and most seeds from the chiles.

Blend the chiles with the soaking liquid until smooth.

Season 2 pounds of pork shoulder with about 2 teaspoons of salt.

Heat a large pot until smoking and add 2 tablespoons of oil.

Brown the pork in batches to avoid overcrowding, about 1-2 minutes per side until golden.

Add 5 cups of chicken stock and 2 bay leaves to the pot.

Pour in the blended chile mixture and stir to combine.

Bring to a boil, then reduce to a simmer.

Cooking Techniques

Equipment Needed

Spice Level: