Chile colorado
Chile colorado, lightly adapted from Rick Martinez via Bon Appetit.
- 5 ancho chiles
- 2 pasilla chiles
- 2 guajillo chiles
- 3 cups chicken broth (can be partially water)
Remove stems and seeds from chiles. Place them in a heatproof bowl (e.g., heavy glass or ceramic). Boil the chicken broth and pour the hot broth over the chiles. Cover with plastic wrap and let sit for 30 minutes. Once softened, puree the whole mixture in the food processor or blender (may need multiple batches for the food processor). Strain and set aside. This part may be done in advance.
- 2 pounds chuck roast or pork shoulder, cut into 1/2 inch pieces
- about 6 cloves garlic, chopped
- 2 bay leaves
- 1 tablespoon of ground cumin
- 2 teaspoons of chopped fresh sage
- 2 teaspoons chopped fresh oregano
- 5 cups chicken broth (can be partially water or beef stock)
- S&P
Salt and pepper the meat. Brown in a big Dutch oven in a little vegetable oil. Add garlic, herbs, and spices and saute for a minute or two until very fragrant. Add chicken stock and simmer, uncovered, for about an hour. Add chile puree and simmer for another 45 minutes until the sauce is a deep red-brown. Add salt and pepper as desired.
