PORK CHILE COLORADO RECIPE RECIPES

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RED CHILE SAUCE (CHILE COLORADO) RECIPE - EPICURIOUS



Red Chile Sauce (Chile Colorado) Recipe - Epicurious image

An easy Red Chile Sauce (Chile Colorado) recipe

Provided by EPICURIOUS.COM

Total Time 1 hr

Cook Time 1 hr

Yield Makes about 2 1/2 cups

Number Of Ingredients 12

2 ounces whole dried New Mexico chiles (6)
1 ounce whole dried guajillo chiles (6)
4 cups boiling-hot water
3 tablespoons finely chopped white onion
3 garlic cloves, minced
1 1/2 teaspoons ground cumin
3/4 teaspoon dried oregano, crumbled
2 tablespoons vegetable oil
1 tablespoon all-purpose flour
1 tablespoon kosher salt, or to taste
2 teaspoons Sherry vinegar, or to taste
1 teaspoon sugar, or to taste

Steps:

  • Rinse chiles and split open, discarding stems, seeds, and ribs.
  • Heat a well-seasoned cast-iron skillet over moderate heat, then toast chiles, skin sides up, in batches, about 30 seconds (be careful not to burn them, or sauce will be bitter). Transfer chiles as toasted to a heatproof bowl and pour boiling water over them. Cover bowl and soak chiles, stirring occasionally, until softened, about 15 minutes.
  • Purée chiles with three fourths of soaking liquid, reserving remainder, in a blender until smooth (use caution when blending hot liquids). Pour purée through a coarse sieve into a bowl, pressing on solids, and discard solids. Whisk reserved soaking liquid into chile mixture.
  • Cook onion, garlic, cumin, and oregano in oil in a large heavy saucepan over moderately low heat, stirring, 2 minutes. Add flour and cook, stirring, 2 minutes. Whisk in chile mixture and simmer, partially covered, whisking occasionally, until reduced to about 2 1/2 cups, about 30 minutes. Season with salt, vinegar, and sugar.

KALUA PORK – INSTANT POT RECIPES



Kalua Pork – Instant Pot Recipes image

Provided by Barbara Schieving

Prep Time 15 minutes

Cook Time 90 minutes

Yield 6 servings

Number Of Ingredients 4

4 pound pork shoulder roast (cut in two pieces)
1/2 cup Water
1 tablespoon Hickory Liquid Smoke
2 teaspoons kosher salt (coarse, or Hawaiian salt)

Steps:

  • Press [Sauté] to pre-heat the cooker. When the word “Hot” appears on the display add oil to the cooking pot. Brown each half of the roast separately. Remove to a platter when browned.
  • Turn pressure cooker off and add water and liquid smoke to the cooking pot. Add browned roasts and any accumulated juices to the pot. Sprinkle the salt over the top of the pork roasts.
  • Press [Pressure Cook] and then use the [+] button to set 90 minutes of pressure cooking time. When beep sounds, use a natural release to release pressure (approximately 20 minutes). When valve drops, carefully remove lid.
  • Remove the meat from the pressure cooker and shred with two forks, discarding excess fat as you shred. Add some of the juices from the pressure cooker to moisten the meat. (I used a fat separator to remove fat from the juices.)

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