Carne en chile colorado – pork in red chilli sauce
Chunks of pork browned and then simmered in a red sauce of guajillo and ancho chillies with garlic, cumin and oregano. In the north it is called chile colorado and is also made with beef. Eaten with refried beans and tortillas.
- 1 h 30Time
- 44 minHands-on
- 4Portions
- 50 gprotein per portion
- 700kcal per portion
Ingredients for 4 portions
- 8Guajillo chiles
- 2Ancho chiles
- 800 gPork shoulder, in 3 cm cubes
- to tasteSalt
- 2 tbspRapeseed oil
- 3 clovesGarlic
- ½Yellow onion
- 3 mlCumin
- 1 tspMexican oregano
- ≈ 750 mlWater
- 1 tbspPlain flour
On the side
- 450 gRefried beans, 1 tin
- 12Corn tortillas
Method
- Remove the stems and seeds from the dried chillies. Toast them for a few seconds per side in a hot, dry frying pan without letting them burn.
- Soak the chillies in hot water for 15 minutes.
- Meanwhile, cut the pork into roughly 3 cm cubes and season with salt.
- Heat the oil in a wide pan over a medium-high heat and brown the pork for about 10 minutes, stirring, until coloured all over.
- Drain the chillies and blend until very smooth with the garlic, onion, cumin, oregano and 500 ml of the water.
- Sprinkle the flour over the pork and stir for 1 minute. Sieve the chilli sauce into the pan.
- Add the rest of the water and some salt, cover and simmer over a low heat for 45 minutes, stirring now and then, until the pork is tender and the sauce is thick.
- Meanwhile, warm the beans in a small pan and the tortillas in a dry frying pan.
- Serve the pork with plenty of sauce, the beans and the warm tortillas.
