This mouthwatering chile Colorado recipe from Villa Cocina on Youtube will give you a cozy and homey feeling. It’s flavorful, easy to make, and packed with potatoes. It’s a staple in my home cooking and is always a hit whenever I serve this for dinner. Try this today and see for yourself!
Ingredients:
- 3 lb pork shoulder, Boston butt boneless
- 1 tsp ground black pepper
- 1 tbsp kosher salt
- 4 tbsp olive oil, divided
- 8 pcs. guajillos chiles, de-seeded
- 6 cups of chicken broth, low-sodium
- 1/2 large white onion, diced
- 1 tsp whole cumin
- 4 cloves of garlic, minced
- 1 tsp Mexican oregano, dry
- 3 bay leaves
- 1 lb russet potato, diced
Toppings:
- chopped cilantro
- lime juice
- corn tortillas
Directions:
Step 1
Rinse the chiles thoroughly, then bring 4 cups of low-sodium chicken broth to a simmer, place the chiles inside, and cover and turn off the heat. Next, prepped and chopped your ingredients accordingly. Set them aside. After this, prep the pork. Pat them dry, removing as much moisture as possible, then cut them into small bite-size pieces. Place them in a mixing bowl and season with 2 tsp kosher salt and 1 tsp ground black pepper. Mix well. Now, transfer the hydrated chiles to a blender along with its broth. Add 1 tsp of whole cumin, four whole cloves, and 1 tsp of dry Mexican oregano. Cover and blend until smooth. After this, strain it for a smoother texture.
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Step 2
Now, place a large pan over medium-high heat and add 2 tbsp olive oil. Brown the meat and set them aside. In the same pan, add 2 tbsp olive oil, lower the heat to medium, then saute the onions until translucent. Next, add the minced garlic, saute for one minute, then add in the cooked meat. Pour 2 cups of low-sodium chicken broth, the strained chile sauce, and three bay leaves. Mix well, bring to a boil, and lower the heat to medium-low. Cover it and allow it to simmer for 45 minutes. While waiting, dice your potato, and brown them over medium heat. Season lightly with 1/2 tsp salt. Back to the sauce, let it continue cooking for the remaining 15 minutes uncovered. Once the sauce is reduced, add the browned potatoes. Mix everything well, then give it an additional 15 minutes to let the potatoes finish cooking. Serve and enjoy!
Chile Colorado with Potatoes Recipe
