Our whole New Mexico Hatch Chiles give this dish a bold and delicious flavor profile. The name Colorado comes from the intense color provided by the New Mexico Hatch Chiles.
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Ingredients
Makes 4 servings
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8 Whole Red New Mexico Hatch Chiles, stemmed, seeded and torn into pieces
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3 Cloves Garlic, peeled and chopped
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1/2 Medium Onion, roughly chopped
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1 Teaspoon Mexican Oregano
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1/2 Teaspoon Ground Cumin
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1 1/2 Tablespoons Vegetable Oil
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1 1/2 Pounds Boneless Pork Shoulder, cut into 1-inch cubes
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1/2 Teaspoon Kosher Sea Salt Flakes, plus more to taste
Directions
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Heat heavy skillet (not nonstick) over medium heat. Press chile pieces, a few at a time, into surface of skillet with spatula until they lightly toast and change color, about 15 seconds. Flip and toast other side.
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Place chiles in bowl and cover with boiling water. Let soak 30 minutes, then drain, reserving 1 cup soaking liquid.
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Transfer chiles and liquid to blender. Add garlic, onion, oregano and cumin. Blend until smooth. Press through medium-mesh sieve using rubber spatula.
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Heat oil in large skillet over medium-high heat. Add pork in single layer. Cook until well-browned on all sides. Add chile mixture to pan and continue to cook, stirring and scraping pan often with heat-resistant spatula, until mixture thickens and darkens.
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Transfer mixture to medium saucepan over medium-high heat. Stir in salt and 2 cups water. Bring to a boil, then reduce heat and simmer, partially covered, for 1 hour, until meat is very tender. If sauce gets too thick, add small amount of water. Add more salt if needed.