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

Carne Colorado
Copyright Recipe © 2015 Woodland Foods


Makes 4 servings


  1. 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.

  2. Place chiles in bowl and cover with boiling water. Let soak 30 minutes, then drain, reserving 1 cup soaking liquid.

  3. Transfer chiles and liquid to blender. Add garlic, onion, oregano and cumin. Blend until smooth. Press through medium-mesh sieve using rubber spatula.

  4. 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.

  5. 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.