How to make Carne de Puerco en Chile Rojo a.k.a Chile Colorado
Ingredients:
3 lbs pork butt or shoulder cut in chunks (pork ribs work great too)
1 small onion
3 garlic cloves
8 Chile guajillo or New Mexico for a spicier dish add 5 Chile de arbol
1 tsp ground Mexican oregano
Salt and pepper to taste (I use kosher salt)
2 cups water
Instructions:
Put pork in a pan drizzled with oil add water, salt and pepper pork and add to pan.
Once the water evaporates Sear the pork until nice and golden
Take the chiles and put them on a Comal keep turning them until they change a slight brownish color. Be sure not to burn them or they will become bitter.
Once Chiles are ready put in a blender seeds and all no stems with 2 cups of very hot water.
Add, oregano, garlic and onion.
Blend until you have a nice red sauce.
Take a strainer and strain the sauce so that you have a smooth sauce that’s free of seeds.
Pour over the pork add a Lil more water if need be and simmer until pork is tender and can be cut with a fork. You can add more salt to taste.
Serve with Arroz guisado, beans and or a salad and tortillas…
Enjoy!!!