CHILE COLORADO PORK RECIPES
CHILI COLORADO RECIPE | ALLRECIPES
This is a rich, mild chili and pork stew. It is one of my favorite things, which I like to eat from a bowl with plenty of saltine crackers and a salad on the side. It's also good served over rice or chili beans.
Provided by Ron Shepherd
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Total Time 1 hours 55 minutes
Prep Time 15 minutes
Cook Time 1 hours 40 minutes
Yield 1 quart
Number Of Ingredients 12
Steps:
- Place 3 tablespoons flour in a plastic bag. Add pork and shake to lightly coat with flour. Set aside.
- Heat bacon drippings and vegetable oil in a Dutch oven over medium high heat. Add pork and cook until meat is evenly browned, about 5 to 8 minutes. Stir in 1 tablespoon flour, and cook 3 minutes. Stir in the onion, tomato sauce, chile powder, cumin, garlic powder, salt, pepper, and water. Bring to a boil, then reduce heat to medium low and simmer until pork is just falling apart, about 1-1/2 to 2 hours.
Nutrition Facts : Calories 451.7 calories, CarbohydrateContent 11.1 g, CholesterolContent 101.8 mg, FatContent 29.6 g, FiberContent 2.2 g, ProteinContent 34.5 g, SaturatedFatContent 9.4 g, SodiumContent 262.9 mg, SugarContent 2 g
CHILI COLORADO RECIPE - FOOD.COM
Chili Colorado means chunks of BEEF in red sauce, NOT pork! Chunks of pork is carne adovado, shredded pork is carnitas. I've seen a couple other recipes here calling themselves colorado but containing pork and this is just plain wrong people. Furthermore, chili colorado is not a "mexican" version of american style chili... meaning it's not a thick, hearty type of chili with chunks of vegetables that can be seen or tasted. If you've ever had chili colorado in a real mexican restaurant, you know that it is simply chunks of beef in a red sauce and that's it. All the spices are ground. A note about chili powder: when you buy the spice labeled "chili powder" in the market be aware that it's not just chili powder, it's a mixture of chili powder, cumin, sugar, salt, etc. If you can, try to find pure chili powder made from new mexico or california chilis (I wouldn't use de Arbol chilis--too hot and wrong flavor). The label will point out what kind you're getting. Oh and one further note about reviews: I very much appreciate all the positive comments, but if you give me a bad review stating that you changed/added like four or five ingredients, then you've basically just made a whole new recipe based on mine, right? So do me a favor and post that new recipe yourself!
Total Time 1 hours 40 minutes
Prep Time 10 minutes
Cook Time 1 hours 30 minutes
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Spread the flour out on a plate and coat the beef cubes one by one in it, dusting off the excess. Don't skip this step because the flour also helps to thicken the sauce at the end.
- Brown the beef in a heavy-bottomed pot in the oil over medium-high heat. You want a lot of color on them because color equals flavor.
- Pour in all the spices, the tomato paste, and the water. Bring this to a simmer, season with salt and pepper, and cook low and slow for about 1 1/2 to 2 hours until the beef is tender and falling apart. A good test is to take a piece and try to mash it on your cutting board with a fork. If it falls apart, you are golden.
- Serve it just by itself with mexican rice and refried beans or use it as a burrito filling.
Nutrition Facts : Calories 155.2, FatContent 9.8, SaturatedFatContent 1.3, CholesterolContent 0, SodiumContent 267.3, CarbohydrateContent 15.8, FiberContent 2.5, SugarContent 3.7, ProteinContent 3
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Total Time 5 hours
Calories 163.9 per serving
- In a separate container mix 2 cups water and 1 cup flour, shake well (grandmas rule was 100 shakes). Add mixture to chili slowly to achieve desired thickness.
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PORK STEW IN RED CHILE SAUCE (ASADO DE CHILE COLORADO)
""
From bigoven.com
Reviews 0
Total Time 1 hours
Cuisine American
Calories 0 calories per serving
From bigoven.com
Reviews 0
Total Time 1 hours
Cuisine American
Calories 0 calories per serving
- "The following are from the April 1996 issue of Food & Wine in an article by Diane Kennedy. 1.Arrange the pork in one or two layers in a wide, heavy, flameproof casserole. Barely cover with water, and season with salt. Cover and cook over moderate heat until almost tender, aobut 30 minutes. Drain off most of the broth and reserve, adding enough water to make 2 1/2 cups. Continue to cook the pork uncovered until the fat has been rendered and the meat is slightly browned, about 5 minutes longer. 2.Meanwhile, using a small sharp knife, slit the chiles lenghtwise and remove the stems, seeds adn veins. Cover with boiling water and set aside to soak for 15 minutes. Drain. 3.Pour 1/3 cup of the reserved pork broth into a blender. Add the garlic, cinnamon, bay leaf and oregano and blend until smooth. Add the mixture to the pork in the casserole and fry for a few seconds. 4.Add 1 more cup of the reserved broth and the drained chiles, a few at a time, to the blender and puree. Strain the chiles over the pork through a fine-mesh sieve, pressing to extract as much of the flesh and juice as possible. Fry the pork, scraping the bottom of the pan to prevent sticking, for about 5 minutes longer. 5.Add the remaining pork broth to the casserole and cook over low heat until the meat is tender and the sauce is thick enough to coat the back of a wooden spon, about 1 hour. Season with salt. Serve warm. (MAKE AHEAD: The stew can be refrigerated for up to 1 day. Rewarm over moderately low heat.) and cook over low heat until the meat is tender and the sauce is thick enough to coat the back of a wooden spon, about 1 hour. Season with salt. Serve warm. (MAKE AHEAD: The stew can be refrigerated for up to 1 day. Rewarm over moderately low heat.) Posted to CHILE-HEADS DIGEST by Judy Howle
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CHILI COLORADO RECIPE - FOOD.COM
Chili Colorado means chunks of BEEF in red sauce, NOT pork! Chunks of pork is carne adovado, shredded pork is carnitas. I've seen a couple other recipes here calling themselves colorado but containing pork and this is just plain wrong people. Furthermore, chili colorado is not a "mexican" version of american style chili... meaning it's not a thick, hearty type of chili with chunks of vegetables that can be seen or tasted. If you've ever had chili colorado in a real mexican restaurant, you know that it is simply chunks of beef in a red sauce and that's it. All the spices are ground. A note about chili powder: when you buy the spice labeled "chili powder" in the market be aware that it's not just chili powder, it's a mixture of chili powder, cumin, sugar, salt, etc. If you can, try to find pure chili powder made from new mexico or california chilis (I wouldn't use de Arbol chilis--too hot and wrong flavor). The label will point out what kind you're getting. Oh and one further note about reviews: I very much appreciate all the positive comments, but if you give me a bad review stating that you changed/added like four or five ingredients, then you've basically just made a whole new recipe based on mine, right? So do me a favor and post that new recipe yourself!
From food.com
Reviews 4.5
Total Time 1 hours 40 minutes
Calories 155.2 per serving
From food.com
Reviews 4.5
Total Time 1 hours 40 minutes
Calories 155.2 per serving
- Serve it just by itself with mexican rice and refried beans or use it as a burrito filling.
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PORK STEW IN RED CHILE SAUCE (ASADO DE CHILE COLORADO)
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From bigoven.com
Reviews 0
Total Time 1 hours
Cuisine American
Calories 0 calories per serving
From bigoven.com
Reviews 0
Total Time 1 hours
Cuisine American
Calories 0 calories per serving
- "The following are from the April 1996 issue of Food & Wine in an article by Diane Kennedy. 1.Arrange the pork in one or two layers in a wide, heavy, flameproof casserole. Barely cover with water, and season with salt. Cover and cook over moderate heat until almost tender, aobut 30 minutes. Drain off most of the broth and reserve, adding enough water to make 2 1/2 cups. Continue to cook the pork uncovered until the fat has been rendered and the meat is slightly browned, about 5 minutes longer. 2.Meanwhile, using a small sharp knife, slit the chiles lenghtwise and remove the stems, seeds adn veins. Cover with boiling water and set aside to soak for 15 minutes. Drain. 3.Pour 1/3 cup of the reserved pork broth into a blender. Add the garlic, cinnamon, bay leaf and oregano and blend until smooth. Add the mixture to the pork in the casserole and fry for a few seconds. 4.Add 1 more cup of the reserved broth and the drained chiles, a few at a time, to the blender and puree. Strain the chiles over the pork through a fine-mesh sieve, pressing to extract as much of the flesh and juice as possible. Fry the pork, scraping the bottom of the pan to prevent sticking, for about 5 minutes longer. 5.Add the remaining pork broth to the casserole and cook over low heat until the meat is tender and the sauce is thick enough to coat the back of a wooden spon, about 1 hour. Season with salt. Serve warm. (MAKE AHEAD: The stew can be refrigerated for up to 1 day. Rewarm over moderately low heat.) and cook over low heat until the meat is tender and the sauce is thick enough to coat the back of a wooden spon, about 1 hour. Season with salt. Serve warm. (MAKE AHEAD: The stew can be refrigerated for up to 1 day. Rewarm over moderately low heat.) Posted to CHILE-HEADS DIGEST by Judy Howle
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From djfoodie.com
Reviews 5
Total Time 510 minutes
Calories 461.945 kcal per serving
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Reviews 5
Total Time 510 minutes
Calories 461.945 kcal per serving
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