Chile Colorado with Pork
Pork In A Red Chile Sauce
I usually make chili verde. For some reason, I had a craving for something red. If you can, it's great to incorporate some more interesting chiles. Some dried ancho or guajillo would add some complexity. But I could only find red jalapeno, and I'm pretty satisfied with the results. To use dried chilies, soak them in hot water instead of roasting.
What you will need
3 red jalapenos
1 yellow onion
5 medium tomatoes
1 tbsp annato
1/2 tsp cumin
1/2 tsp chili powder
4 lb pork shoulder
1/4 cup flour
2 cups chicken broth
1 lemon
1 shot rum
Salt as needed
Oil as needed
(Nutritional facts 120 calories, 2.1 g fat, 14.49 g carbohydrates, 12.57 g protein, 27 mg cholesterol, 153 mg sodium)How to cook
1
Preheat the oven to 375f. Place the red jalapenos, tomatoes and 1/2 of the onion in an oven save dish and roast for 25 minutes.
2
Grind the spices that need it. It's always better to grind your spices fresh when possible. Annato, cumin, and chili powder.
3
Slice the remaining 1/2 of the onion thin and toss it into warm oil to cook it gently until tender.
4
Dice the pork. The size isn't that important.
5
Add the flour to the pork with a generous sprinkle of salt. Toss it up to coat the pork chunks thoroughly.
6
Stir the spices in with the sauteed onion once they are tender and toast gently until fragrant as you brown the meat.
7
Brown the pork chunks in a little hot oil. Move the caramelized pork chunks into the pot.
8
When the spices are toasted, pour in the chicken broth and stir the pot to get any chunks off of the bottom.
9
When your vegetables are done roasting, peel the onion, peel and deseed the jalapenos, then puree in a blender or food processor. Add the juice from the lemon.
10
When the pork is done, deglaze the pan with a shot of good rum or tequilla.
11
Just pour all of that red puree into the pork and stir it up.
12
Let it bubble away gently for a couple of hours. Stir occasionally to make sure you don't burn the bottom. Season it up and serve.
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