Chili Colorado- Reducing

Chili Colorado

Adapted from Bon Appétit April '15

Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 55 minutes
Servings 8
Author Cindy Campbell


  • 5 ancho Chilies
  • 2 pasilla Chilies
  • 2 guajillos Chilies
  • 2 pounds of boneless pork shoulder
  • 6 garlic cloves chopped
  • two bay leaves
  • 1 tablespoon of ground cumin
  • 2 teaspoons of chopped fresh sage and
  • 2 teaspoons chopped fresh Mexican oregano
  • 8 cups of chicken stock divided


  1. Cut Pork into ½” pieces; season w/ salt and pepper
  2. Brown over med-high heat (heavy bottom pot coated in oil)

  3. Add garlic, bay leaves, cumin, sage, and oregano.
    Stir for 1 min

  4. Add 5 cups Chicken stock ; simmer uncovered for 1 hour

While pork simmers,

  1. Seed and stem Chiles
  2. Cover chilies with 3 cups of boiling chicken stock and steam, 30 minutes
  3. Purée chilies and liquid until smooth

After pork has simmered for an hour

  1. Skim fat off the top of of stock

  2. Add Chile purée and simmer for another 45-60 minutes
  3. The meat should be very tender and the sauce a thick, mahogany-red color.
  4. Season with additional salt and pepper, if needed.

Serve with with Mexican rice, beans a la charra, and flour tortillas