Chili Colorado Recipe With Chef Edgar Rico | Made In Cookware

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.

De-seed the ancho, guajillo, and New Mexico chiles.

Toast the chiles in a Dutch oven on high heat for about 1-1.5 minutes.

Rehydrate the toasted chiles with chicken stock, bringing to a quick boil, then turn off the heat and cover.

Chop fresh sage and mince garlic, combining them together.

Thin slice half an onion for garnish and chop cilantro leaves for garnish.

Cut pork shoulder into 1-inch chunks and season with kosher salt and black pepper.

Sear the pork shoulder in batches in a Dutch oven with canola oil until browned, about 45 seconds to 1 minute per side.

Add the sage and garlic to the pan, cooking briefly to avoid burning the garlic.

Stir in Mexican oregano and cumin, scraping up the fond from the bottom of the pan with some of the rehydrating liquid.

Return the seared pork to the pan and add the blended chili sauce, stirring to combine.

Cover and bring to a boil, then reduce heat to medium and simmer for 50 minutes to 1 hour.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary