Making a list of my favorite soups and stews would not be complete without Pork Chile Colorado. I first shared this recipe back in 2010, and over the years this recipe has gotten lost in the shuffle, and I thought #SoupWeek was the perfect time to give this beloved family recipe a little #ThrowbackThursday love.
Pork Chile Colorado was my abuelito's (grandpa's) signature dish, which he loved to make every chance he got. Pappy was born and raised in the state of Chihuahua where Chile Colorado, whether made with beef, pork, or machaca (dried beef) is one the state's most treasured dishes. And it is one of my most treasured family recipes.
I've only made one change to my grandfather's original recipe, like making my own chile colorado sauce with dried ancho and guajillo chiles instead of using canned enchilada sauce. But I've stayed true to the recipe by making sure to add plenty of Pappy's favorite ingredients like crushed oregano, ground cumin, garlic, nopales, and cooked pinto beans. Pork Chile Colorado can be served as a stew, or as a filling for tacos and/or burritos.
Pork Chile Colorado
- 2 lbs. pork loin or pork stew meat, cut in 1-inch chunks
- 1/2 medium onion
- 5 garlic cloves
- Fresh cilantro
- 12 cups water
- 1-1/2 teaspoons coarse salt
- 1 teapsoon black pepper
- 4 dried ancho chiles, stems and seeds removed
- 2 dried guajillo chiles, stems and seeds removed
- 1/2 cup masa harina
- 2 tablespoons vegetable oil
- 1/2 medium onion, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon crushed oregano
- 2 cups cooked nopales (cactus paddles)
- 2 cups cooked pinto beans
Place the pork meat, onion, 3 cloves of garlic, a couple sprigs of fresh cilantro, and 10 cups of water in a Dutch oven or 4-quart soup pot; season with salt and black pepper. Bring to a boil over high heat, skimming off any foam that might form. Cover and reduce heat to low. Let simmer over low heat for about 90 minutes or until the meat is tender. Transfer meat to a heat-proof bowl using a slotted spoon.
While the meat is cooking, bring dried chiles and the remaining 2 cups of water to a boil over medium high heat. Remove from heat. Cover and let cool slightly. Puree the chiles with the water they were cooked, the remaining garlic cloves, and the masa harina in until smooth. Season with salt to taste.
Heat 2 tablespoons vegetable oil in a Dutch oven or 4-quart soup pot over high heat. Saute chopped onion for 2 to 3 minutes until it turns transparent. Add cooked pork meat and fry in oil until lightly golden. Carefully add chile puree and stir in 5 to 6 cups of the pork broth. Season with ground cumin, dried oregano, and salt if necessary. When stew begins to boil, stir in the cooked nopales and pinto beans. Cover soup pot and reduce heat to low. Let chile colorado simmer over low heat, stirring occasionally, for 15 to 20 minutes. Ladle Pork Chile Colorado into bowls. Serve with warm corn or flour tortillas. Enjoy!