This Easy Pork Chile Colorado Asado is a cozy dish filled with rich flavors! The tender pork simmered in a delicious red chili sauce makes it a satisfying meal for any day.
Grab some tortillas because you’ll want to scoop up every bit of this tasty goodness! I love serving it with rice for a complete, heartwarming dinner that’s super easy to whip up.
Key Ingredients & Substitutions
Pork: Pork shoulder is my go-to for this dish because it becomes extra tender with long cooking. If you’re looking for alternatives, you can use pork loin or even chicken for a lighter version.
Dried Chiles: Guajillo and ancho chiles give this dish its rich flavor. If you can’t find them, look for other dried chiles like New Mexico chiles or even a mild chili powder for a quick fix, though the flavor will differ.
Broth: Beef broth adds great depth, but chicken broth works well if you prefer a lighter taste. You can also use homemade broth if you have some on hand. Just adjust the seasoning accordingly.
Cilantro: For garnish, fresh cilantro brings brightness to the dish. If you’re not a fan, parsley is a good substitute, but I really recommend trying the cilantro!
How Do I Get the Best Flavor from the Chiles?
Toasting and soaking the chiles is essential for maximizing flavor. Here’s how to do it:
- Toast the chiles lightly on each side. You’ll know they’re ready when they smell aromatic; this takes only a couple of minutes.
- Soak them in hot water for about 15 minutes. This makes them soft and easy to blend into a smooth sauce.
- Remember to reserve some of the soaking water; it can help adjust the sauce’s consistency while adding flavor.
Taking these steps prepares your chiles perfectly for that rich, deep flavor that will shine in your dish!
Easy Pork Chile Colorado Asado
Ingredients You’ll Need:
For the Pork:
- 2 lbs pork shoulder or pork stew meat, cut into 1-inch cubes
For the Sauce:
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 3 cloves garlic
- 1 small white onion, quartered
For Cooking:
- 2 cups beef or chicken broth
- 1 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground black pepper
- Salt to taste
For Garnishing:
- Fresh cilantro, chopped
- Lime wedges (optional, for serving)
- Warm tortillas (for serving)
How Much Time Will You Need?
This recipe will take approximately 15 minutes for preparation and about 2 hours for cooking. In total, you should plan for about 2 hours and 15 minutes from start to finish. Most of that time is spent simmering the pork to make it tender, while you can prep your garnishes or sides during the wait!
Step-by-Step Instructions:
1. Toast the Chiles:
In a dry skillet over medium heat, toast the guajillo and ancho chiles until they become fragrant, which should only take about 1-2 minutes on each side. Be careful not to burn them, as this can make the sauce bitter.
2. Soak the Chiles:
Once toasted, place the chiles in a bowl and cover them with hot water. Let them soak for approximately 15 minutes until they soften up nicely.
3. Blend the Sauce:
In a blender, add the soaked chiles (draining but reserving the soaking water), garlic, onion, cumin, oregano, black pepper, and about 1 cup of the broth or reserved chile soaking water. Blend everything until you have a smooth red sauce, adjusting the thickness with more liquid as needed.
4. Prepare the Pork:
Season the pork cubes with salt generously. Then, in a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the pork to the pot and brown it on all sides, which should take about 5-7 minutes.
5. Combine and Cook:
Once your pork is nicely browned, pour the prepared chili sauce over it. Add the remaining broth, stir everything together, and bring it to a boil.
6. Simmer:
Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the pork becomes tender and the sauce thickens. Keep stirring occasionally, adding more broth if the sauce gets too thick.
7. Final Touches:
After cooking, taste the dish and adjust the seasoning with salt if needed. You want to ensure all those rich flavors shine through!
8. Serve and Enjoy:
Serve the Chile Colorado Asado hot, garnished with fresh cilantro and lime wedges. Do not forget warm tortillas or a side of rice to scoop up all that delicious sauce!
Enjoy your flavorful Easy Pork Chile Colorado Asado! It’s a true treat that brings warmth to any dinner table.
FAQ for Easy Pork Chile Colorado Asado
Can I Use Fresh Chiles Instead of Dried?
Yes, you can use fresh chiles, but keep in mind that dried chiles have a more concentrated flavor. If you use fresh, consider increasing the quantity to balance the flavor, but adjust according to your heat preference.
Can I Make This Dish Spicier?
Absolutely! If you like heat, consider adding a few dried chipotle chiles for smokiness or a pinch of cayenne pepper to your sauce. Taste as you go to find your perfect spice level.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. For longer storage, consider freezing it in portions. Thaw overnight in the fridge before reheating on the stove or in the microwave.
Can I Use Other Proteins?
Yes! While pork is traditional, you can substitute with beef or chicken. Adjust cooking times accordingly; chicken will cook faster, while beef may require a longer simmering process.
