Chile Colorado with Pork
6 portions
50mThe pork version of the iconic Tex-Mex stew, slightly simplified to make for an easy weeknight dinner option.
What you will need
1 Yellow Onion
4 cloves Garlic
1/2 bunch Cilantro
16 oz. roasted Red peppers
4 oz. canned Chipotles
2 lb Boneless Pork Shoulder
1 Tbsp Ground Cumin
2 Tbsp Chicken Better than Bouillon
(Nutritional facts 102 calories, 3.09 g fat, 5.4 g carbohydrates, 12.86 g protein, 31 mg cholesterol, 559 mg sodium)How to cook
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Remove the stem tip and slice in half through the stem to root axis. Slice from the top, perpendicular to the sliced stem face without cutting through the root end. Slice again from the top perpendicular to the previous slice to dice.
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Cut away the tough, stem tip of the garlic cloves and remove and discard the peel.
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Rinse the cilantro thoroughly. Remove the lower half of the stem. Dry the cilantro on paper towels.
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Place the garlic cloves in a blender or small food processor.
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Add the cilantro. Pulse to chop.
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Add the onion. Chop to a paste, stopping to scrape down the sides and lid.
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Add the roasted peppers. Make sure to first drain them and discard any packing liquid.
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Toss in the chipotles. Blend to a fine puree.
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Heat some oil on medium heat in a heavy skillet. When the oil is hot, add the pork. Cook until pork is browned and crisp.
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Stir in the cumin. Give it at least 30 seconds to toast, activating the flavor.
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Add the bouillon.
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Add the chipotle puree. Stir to scrape the toasted spices from the bottom of the pan.
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Simmer for about 30 minutes, or until you're ready to eat. It's tough to overcook this dish, as the chicken will only get more tender, and the sauce will sink deeper into the flesh, but if the sauce gets too thin, you may need to stir in a little water.
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