How to make Chile Colorado

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.

Toast the chilies in a pot with plenty of oil on medium-low to medium heat until nice and toasted, being careful of smoke.

Soak the toasted chilies in water for at least 30 minutes to hydrate them.

Roughly chop the onions and place them in a pot.

Add whole tomatoes to the pot, removing the back end pit, and season with salt, cumin, black pepper, and oregano.

Cover the pot just enough to cover the vegetables with water.

After soaking, remove the chilies from the water, open them up to remove the seeds, and drain the water.

Add the cleaned chilies to the pot with onions, tomatoes, and spices, and cook gently until the tomatoes are soft.

Cut the pork into 1-inch cubes, seasoning heavily with salt and pepper.

Heat a pan with bacon fat or lard until hot, then add the pork to sear and caramelize, ensuring not to overcrowd the pan.

Once the pork is nicely browned, add the blended and strained sauce made from the cooked tomatoes, onions, and chilies to the pork.

Lower the heat to medium-low and cover, letting the pork simmer for about 1 to 1.5 hours until tender.

Plate the pork with rice and beans, adding a squeeze of lime, chopped cilantro, and pickled onions on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary