Pork chile colorado, also called chili colorado or pork asado, is a comforting Mexican classic known for its vibrant red chile sauce and rich, slow-cooked flavor.
This versatile meat is excellent on its own or combined with rice, beans and cheese in a large flour tortilla for a burrito. Crisp it in oil to make a chimichanga.
You can serve chile colorado in a bowl like a stew, use it for tacos, nachos or tamales, or fold it into warm tortillas with fresh garnishes.
- What Does Chile Colorado Mean?
- What is Achiote?
- California Chiles vs. New Mexico Chiles
- What is West Texas Pork Asado?
- Recipe
What Does Chile Colorado Mean?
The term “colorado” refers to the dish’s red color, not the U.S. state. Chile colorado literally means “red chile,” a name that reflects the deep, brilliant red of the sauce. This preparation is traditional in northern Mexico and is prized for its bold visual and flavor profile.
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What Type of Roast Do You Use?
While some versions use beef roast, pork is a popular and typically less expensive choice. Pork shoulder provides excellent juiciness, but a pork loin roast around two pounds works well for a small household.
Because the dish is slow-cooked, most roast cuts will become tender. You can experiment with beef or game like venison if you prefer.
Spice Blend for Searing
The searing spice blend is simple: salt, cumin, oregano, garlic powder and onion powder. I sometimes add a pinch of achiote powder for color and a subtle smoky note.
Coat the raw pork with the spice mix before searing in a hot skillet to lock in flavor and help maintain color during slow cooking.
What is Achiote?
Achiote (annatto) is a deep reddish-brown seasoning used mainly for color and a mild smoky-earthy flavor. Use it sparingly if you’re not familiar with it. It can substitute for paprika in recipes like chorizo when desired.
Dried Mexican Chiles
For the most authentic chile colorado, use dried Mexican chiles to build the braising sauce. Rehydrated chiles produce a complex, vibrant sauce that defines the dish.
Braising means searing the meat first, then slow-cooking it in a flavorful liquid or sauce until tender.
California Chiles vs. New Mexico Chiles
California chiles are the dried form of Anaheim peppers grown in California; New Mexico chiles are the same variety grown in New Mexico. New Mexico chiles often carry a bit more heat due to differences in climate and soil. Either works well, and guajillo chiles are a slightly spicier alternative that keeps the red color.
Ancho Chiles
Anchos are dried poblanos and contribute a mild, rich flavor rather than heat. They add depth and work well if you prefer a less spicy, darker-toned sauce.
You can also include pasilla or chipotle chiles for smokier notes.
Chiles de Arbol
Chiles de árbol are quite spicy; adding two or three provides a noticeable but controlled heat. Increase the number carefully if you want more heat—these chiles are potent.
For more heat, use guajillos or add additional chiles de árbol or pequín to taste.
Pequin Chiles
Pequín chiles are small and very hot. If you like intense spice, add a few carefully. Adjust chiles to suit your heat tolerance.
Is The Flavor of Red Chiles Too Strong For You?
Because the sauce is chile-forward, some prefer to enjoy it inside a burrito or with rice and beans to balance the intensity. You can also transform it into a guisado (stew) by adding tomatoes, potatoes and carrots for a milder, heartier meal.
What is West Texas Pork Asado?
In West Texas, this preparation is often called pork asado. A regional variation uses primarily ancho chiles, producing a darker brown sauce. You can substitute any of the chiles mentioned to adapt the color and heat.
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Reconstituting the Chiles
To rehydrate dried chiles, remove stems and seeds, then cover them with water in a saucepan. Bring to a boil, reduce heat and simmer until softened, about 15 minutes. This also softens onion and garlic if added.
Transfer the softened chiles, onion and garlic to a blender with some of the cooking liquid and blend until smooth. Strain the puree through a mesh strainer into a bowl, pressing to extract as much liquid as possible. Combine the strained chile liquid with beef broth in the slow cooker.
Sear the seasoned pork pieces in hot oil to brown the exterior and lock in juices before transferring them to the slow cooker with the chile sauce. Slow cooking yields moist, fork-tender pork.
More Mexican food recipes
If you enjoy Mexican flavors, explore other recipes and variations that pair well with chile colorado, such as fresh pico de gallo, molé tacos, barbacoa or traditional tamales.
Recipe
Pork chile colorado is a hearty Mexican comfort food known for its red chile flavored sauce.
Equipment
- Electric blender
- 6-quart crock pot (slow cooker)
Ingredients
Chile Sauce
- 1 onion
- 6 garlic cloves
- 9 dried chiles (Anaheim/California or Guajillo)
- 3 chile de arbol
- 1 ancho chile
- Water (enough to cover chiles)
Seared Pork
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1/2 teaspoon achiote (optional)
- 2 pounds pork loin roast, cut into bite-sized pieces
- 2 tablespoons olive oil
Slow Cooking
- 3 cups beef broth
- 2 bay leaves
Instructions
Chile Sauce
- Quarter the onion and peel the garlic. Remove stems and seeds from dried chiles and rinse. Place chiles, onion and garlic in a medium saucepan and cover with water.
- Bring to a boil over medium-high heat, then reduce to low, cover and simmer about 15 minutes until chiles are soft.
- Remove solids with a slotted spoon and transfer to a blender. Add enough fresh water to allow blending and pulse until smooth.
- Strain the blended chile mixture through a mesh strainer into a bowl, pressing to extract the liquid. Discard solids. Pour the strained liquid into the crock pot and stir in the beef broth.
Seared Pork
- Combine baking powder, salt, cumin, onion powder, garlic powder, oregano and achiote in a small bowl.
- Toss pork pieces with the spice blend until evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Sear pork pieces, stirring occasionally, until browned, about 8–10 minutes.
Slow Cooking
- Transfer seared pork to the crock pot and stir gently to combine with the chile-broth mixture. Add bay leaves.
- Cook on high for 3–4 hours or low for 5–6 hours. Remove bay leaves before serving.
Notes
Serve immediately as a chile or in warm corn tortillas with sautéed peppers and onions, cabbage, chopped tomato, crema, avocado, lime and cheese. The meat also works well in burritos and tamales.
To thicken the sauce: remove about 1 cup liquid and whisk in 3 tablespoons masa harina to make a paste, then stir back into the cooker. Alternatively, blend 4–6 corn tortillas with 1 cup liquid and return to the slow cooker.
If the chile flavor is too intense, add potatoes, tomatoes and carrots to create a milder guisado (stew).
Nutrition Facts
Amount per serving — Calories 221; Fat 9g; Sodium 801mg; Carbohydrates 8g; Protein 28g. Percent daily values based on a 2000 calorie diet.
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Percent Daily Values are estimates. 24Bite® is not responsible for variations from packaging or suppliers. Calculate nutritional amounts yourself if you have dietary restrictions. 24Bite®, Kim Guzman and Christian Guzman are not liable for outcomes resulting from use of these recipes.
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