Chile Colorado(pork In Red Sauce)
From latinfoodie 13 years ago
- 1-2 hrs to make
- Serves 6
I love this dish, and never could find a place that made it good enough so I sought out to make it myself. And im pretty pleased with the outcome of this recipe. Hope you enjoy
Ingredients
- 2-3 lbs of pork tenderloin(DONT trim) cut in 1/2in cubes shopping list
- 10-15 dried red chiles(New mexico, and arbol, less arbol if you dont want it too spicy, if you want it more mild add california chile) stems removed shopping list
- 4 garlic cloves shopping list
- 1 tsp of salt shopping list
- 1/2 tsp pepper shopping list
- 1/4 tsp oregano shopping list
- 2 tbs veg oil shopping list
- 1 heaping tbs of flour shopping list
- 1/4 tsp of chicken bouillon seasoning(NOT cube) if you use the cube use only 1/2 shopping list
How to make it
- In a deep sauce pan add pork, enough water to cover, salt and pepper. Simmer on low covered until meat is tender, BUT not so tender that it falls apart! and water is evaporated. (About an hour) Add 2 tbs vegetable oil. sprinkle flour over meat and stir very well. Fry the meat until browned, and raw flour is cooked.. set aside
- Boil dried chiles until tender, blend in blender with a little of liquid and garlic cloves, and a pinch of salt. Blend until gravy consistency. (You can strain it if you wish, but I prefer the specks of chile skin) Add to skillet with pork and enough water to slightly loosen it, add oregano and bouillon taste for seasoning adjustment...simmer for about 15 mins for the meat and sauce to blend well. serve with rice and beans and tortillas! Enjoy
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" It was excellent "