Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Chile Colorado (Bon Appetite)

Tender pork shoulder simmered with ancho, pasilla and guajillo chiles creates a deeply flavored Mexican-style stew with a rich mahogany-red sauce. Cumin, sage, oregano and garlic complement the dried chiles without overwhelming them. Serve with Mexican rice, beans a la charra and warm flour tortillas.

Servings: About 6
Prep Time: About 30 minutes
Cook Time: About 2 hours

Ingredients:

  • 5 dried ancho chiles
  • 2 dried pasilla chiles
  • 2 dried guajillo chiles
  • 3 cups boiling chicken stock, for soaking the chiles
  • 2 pounds boneless pork shoulder, cut into ½-inch pieces
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Vegetable oil, as needed for browning
  • 6 cloves garlic, chopped
  • 2 bay leaves
  • 1 tablespoon ground cumin
  • 2 teaspoons chopped fresh sage
  • 2 teaspoons chopped fresh oregano, preferably Mexican oregano
  • 5 cups chicken stock

Instructions:

  1. Remove the stems and seeds from the ancho, pasilla and guajillo chiles.
  2. Place the chiles in a bowl and pour the 3 cups boiling chicken stock over them. Cover and let stand for about 30 minutes, until the chiles are soft and plump.
  3. Transfer the softened chiles and all of their soaking liquid to a blender. Purée until completely smooth and set aside.
  4. Season the pork generously with salt and pepper.
  5. Heat a small amount of vegetable oil in a large, heavy pot over medium-high heat. Working in batches if necessary, brown the pork well.
  6. Add the garlic, bay leaves, cumin, sage and oregano. Cook, stirring, for about 1 minute, until fragrant.
  7. Add the 5 cups chicken stock and bring to a simmer.
  8. Simmer uncovered for about 1 hour.
  9. Stir in the reserved chile purée and continue simmering uncovered for approximately 45 minutes, until the pork is very tender and the sauce has reduced to a thick, deep mahogany-red consistency.
  10. Remove and discard the bay leaves. Taste and adjust the seasoning with additional salt and pepper as needed.
  11. Serve hot with Mexican rice, beans a la charra and warm flour tortillas.

Tip: When buying dried chiles, look for ones that are still somewhat soft and pliable, similar to a raisin. Very dry, brittle chiles are generally older and won't provide as much flavor.

Source: Bon Appétit