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Pork Chili Colorado

From Chef Edgar Rico of Austin’s Nixta Taqueria, this pork Chili Colorado (a Mexican stew named for its brick red hue, not the state) boasts 3 kinds of dried chiles that bring the heat and, after a long braise, a mellow sweetness. Most of the long cook time is decidedly hands off—simply let the chili simmer away as delicious smells fill your home. Chef Rico likes to top his with thinly sliced red onion and cilantro but feel free to garnish as you see fit.
Servings: 8
Author: Chef Edgar Rico

Ingredients

  • 5 dried ancho chiles
  • 2 dried guajillo chiles
  • 2 dried New Mexico or pasilla chiles
  • 8 cups chicken stock room temperature, or broth
  • 4 pounds boneless pork shoulder cut into 1” cubes
  • Kosher salt
  • freshly ground black pepper
  • 2-3 tablespoons vegetable oil
  • 6 cloves garlic minced
  • 1 tablespoon fresh sage leaves thinly sliced, or 1 teaspoon ground
  • 1 tablespoon cumin
  • 1 teaspoon dried Mexican oregano
  • 3 bay leaves
  • Flaky sea salt
  • ½ medium red onion thinly sliced, for serving
  • Cilantro leaves lime wedges, and flour or corn tortillas, for serving

Instructions

Prepare and rehydrate the chiles:

  • Remove the stems and seeds from the dried chiles.
  • Heat a Dutch Oven over medium-high and add the chiles and toast, turning frequently, until fragrant and darkened, 1–1 ½ minutes.
  • Pour chicken stock over the chiles to halt toasting.
  • Bring to a brief boil, then remove from the heat.
  • Cover the Dutch Oven and let chiles soften for 30–60 minutes.

Puree the chiles:

  • Transfer the rehydrated chiles to a blender and let cool slightly.
  • Add 3 cups of the soaking liquid and blend until smooth.
  • Transfer the remaining soaking liquid to a bowl and set aside.

Brown the pork:

  • Wipe out the Dutch Oven and heat over medium-high with oil.
  • Season the pork generously with salt and pepper.
  • Working in batches to avoid overcrowding the pot, brown the pork, 5–7 minutes per batch.
  • Transfer to a sheet pan or platter. (You're not trying to cook it through, just browning the exterior of the pork for good flavor.)

Cook the aromatics:

  • Remove the Dutch Oven from the heat.
  • Add the garlic and sage and cook, stirring, until fragrant, about 1 minute.
  • Add the cumin and oregano.
  • Add about 1 cup of the reserved soaking liquid and return the Dutch Oven to medium heat.
  • Deglaze the bottom of the Dutch Oven, scraping with a Wooden Spoon to remove any browned bits.

Braise the pork:

  • Return the pork to the Dutch Oven.
  • Add the chile puree, bay leaves, and remaining soaking liquid.
  • Bring to a boil, reduce heat to medium, and simmer covered until the pork is very tender, 40–60 minutes.
  • Check the pork as it cooks and adjust the heat to maintain a simmer, if needed. Alternatively, bake, covered, in a 225F oven for 6–8 hours.

Finish and serve:

  • Remove the lid and simmer uncovered for 10 minutes more, until the concoction is a beautiful, thick, smooth mahogany color. The sauce should be thick enough to coat the back of a spoon.
  • Taste and season with salt and pepper, as needed.
  • Serve topped with a sprinkle of flaky salt, sliced red onion, cilantro, lime wedges, and tortillas.