Pork Chile Colorado
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 90 min
- Cost
- $18.00
- Nutrition
- 580 cal · 42g protein
- make-ahead
- freezer-friendly
- high-protein
- comfort-food
🍳 1 pan · Picky-eater safe bet: a plain tortilla
Pork Chile Colorado is a Mexican weeknight dinner that serves 4 and is on the table in about 105 minutes, for around $18 in groceries. You'll need 1 pan, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain a plain tortilla works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Roasted broccoli (15 min)
Contains: Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 5–6 quart Dutch ovenDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 2 lb boneless pork shoulder
- 6 count dried guajillo chiles
- 2 count dried ancho chiles
- 4 cloves garlic
- 1 count yellow onion
- 3 cups chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 8 count flour tortillas
Steps
- Stem and seed the chiles, then soak in 2 cups hot broth for 15 minutes. Blend with garlic, half the onion, cumin and oregano until very smooth.
- Cut pork into 1 1/2-inch cubes, season with salt and brown in batches in a Dutch oven over medium-high heat, about 8 minutes.
- Strain the chile sauce into the pot, add the remaining broth and bring to a simmer.
- Cover and cook on low 75 minutes until the pork is fork-tender (well past 145°F) and the sauce is thick. Or slow-cook on low 7 hours.
- Serve with warm flour tortillas, plus rice or beans if you have them (optional). Makes great burritos the next day.
On the side: Roasted broccoli (15 min)
1 lb broccoli florets
- Heat the oven to 425°F. Toss the broccoli on a sheet pan with olive oil, salt and pepper.
- Roast 15 minutes, until the edges are browned.
Nutrition per serving
- Protein
- 42 g
- Carbohydrates
- 46 g
- Fiber
- 6 g
- Sugar
- 3 g
- Fat
- 18 g
- Saturated fat
- 6 g
- Sodium
- 1,240 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop