Carne de Puerco en Chile Colorado
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Submitted by William D. Thornton, CEC, CCE
From the Chef
“This is best served on corn tortillas blanched in hot oil and then topped with fresh PICO DE GALLO and/or the salsa of your choice. The options are endless.”
2/8 cup vegetable oil
6 pounds pork lion cubed
2 ½ onions chopped
4 ½ cups chicken broth
2 0unces by weight of dried Arbol chilies
2 fresh jalapenos
1/8 cup garlic salt
1/8 ground cumin
4 large potatoes, peeled and cubed
Place the dried chiles in a small stock pot with two ounces of water and steam until tender. Remove stems only, keep seeds.
Place chilies, chicken stock , and fresh jalapenos in a food processor and puree. Reserve.
In a large pot, place in the oil and pork and brown the meat over medium heat.
Add the onions to the meat and cook until onions are translucent, about 5 minutes.
Pour in the pureed chicken stock and chile mixture then stir in garlic, salt, and cumin.
Bring to a simmer for 40 minutes. Add a little more broth or water if needed during simmering
Stir in cubed potatoes to the mixture and simmer for an additional 30 minutes or until potatoes are tender. Adjust seasonings as desired.
24 4 ounce servings
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