Pork Chile Colorado- Asado de Puerco

dried red chiles

🥗Healthier: fresh red bell peppers

💰Cheaper: canned tomato sauce

Fresh bell peppers provide sweetness and color, while canned tomato sauce is more affordable.

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs are leaner, while pork loin is often less expensive than shoulder.

Remove the stems and seeds from the dried peppers, transfer them to a large saucepan. Cover with water, bring to a boil, reduce heat and cook for 10 minutes. Remove from heat and let stand in water.

In a large pot, preheat 3 to 4 tablespoons of oil to medium/high heat for 5 minutes. While the oil preheats, season the pork with cumin, granulated garlic, pepper, oregano and salt. Sear the seasoned pork in batches in preheated oil, turning as needed until browned. Transfer seared pork to a plate and sear the remaining pork.

When peppers are soft, drain water and transfer to the blender. Add 2 teaspoons bouillon and 2 cups water. Blend on high until smooth, set aside.

Add the onions and minced garlic to the pork and cook for 5-7 minutes. Add all of the sauce from the blender to the pork and 2-3 cups of broth, stir well to combine. Taste for salt.

Lower the heat and cook for 1½ to 2 hours, adding more stock if needed. Fry the potatoes until crisp and golden while the pork finishes cooking. Add potatoes to the pork during the last 15 minutes of cooking, heating just until warmed through.

Cooking Techniques

Equipment Needed

Spice Level: