Warm up après-ski with our Easy Pork Chili Colorado recipe (no tomatoes!), bursting with rich flavors inspired by the snowy peaks of Summit County, Colorado. This hearty Mexican pork stew, free from tomatoes but loaded with a blend of dried chilies and spices, promises a cozy and satisfying meal for two.
Jump to:
Pam's Best Tips
During a recent ski trip out west, with a stop Summit County, Colorado, I stumbled upon a local favorite that warmed me up after a day on the slopes: Pork Chili Colorado. This hearty Mexican stew (yep, its origins are from Chihuahua, Mexico, not the state of Colorado) is bursting with flavor and perfect for cozying up after a day in the snow.
What makes this recipe unique is its rich mahogany-red color and depth of flavor, achieved without the use of tomatoes. Instead, we'll rely on a blend of spices and dried chilies steamed in chicken stock to infuse the dish with a smoky, spicy goodness. So, grab your apron and let's dive into this pork and chili delight!
Chili Colorado History and Name Origins
If Chili Colorado is not from the state of Colorado, where did it originate? Chili Colorado originated in Chihuahua, Mexico. This dish is so popular, communities all over Mexico enjoy it, and today is considered a staple of the Mexican cuisine.
So, what does colorado mean in Mexican cuisine? The name "colorado" refers to how the stew is prepared. This traditional Mexican recipe stews pork low and slow in a rich red chili sauce. "Colorado" means "colored red", hence the name does not imply it is from the state of Colorado (even if it is on almost every local restaurant menu in Summit County) but how it is prepared. It's plethora of red dried chilies blends with spices creating a "colorado" or red chili sauce - now we both know!
What you'll need
After researching and testing many different Chili Colorado recipes, I have simplified the process by steaming dried chilies in chicken broth. Then blending the softened chilies and spices together to create the signature mahgoney-red chili sauce.
Here are the ingredients you will need to make this easy pork chili colorado recipe with no tomatoes!
- Dried Chilies - After trying roasting fresh and dried chilis, I found the dried best achieved the signature "colorado" or red chili sauce. Use a combination of anchos, pasilla and guajillo chilies. Look for chilies that are soft and pliable, like a raisin. If they are brittle, they are old and will not bring the full flavor we are looking for. Most supermarkets carry a range of dried chilies in their Mexican food aisle.
- Chicken stock - we will use boiling chicken stock to steam the chilies so they become plump and tender. I use Better than Bouillon roasted chicken flavor for this recipe.
- Boneless pork shoulder - this cut of pork is perfect to cook low and slow for tender pieces of pork in your stew.
- Fresh Herbs and Spices - fresh garlic cloves, fresh sage, and fresh oregano (use Mexican oregano if you have it!).
- Dried Spices - ground cumin and bay leaves.
- Kosher salt and fresh ground pepper
See recipe card for quantities.
How to make Easy Pork Chili Colorado
Now that we've covered the ingredients you need to make this Pork Chili Colorado Recipe without tomatoes, let's get started using this simplified approach.
Prepare the dried chilies
Remove the stems and seeds from the dried chilies. Look for chilies that are soft and pliable, like a raisin. If they are brittle, they will be flavorless - don't use them.
Pour boiling chicken stock over the chilis in a bowl and let them steam.
Cover with plastic wrap, for about 30 minutes until they are plump and tender.
Blend the chilies. Put the chilies and all the soaking liquid which may take on a deep red mahogany color, and grab your immersion blender - or use a blender.
Brown the pork
Cut the boneless pork shoulder into ½" pieces and season generously with salt and pepper.
Heat a bit of vegetable oil in a heavy bottom pan like a Dutch oven or soup pot to keep the pork from sticking to the pan. Add the pork and brown on all sides, about 5-7 minutes.
Sauté the aromatics. Chop up a bunch of garlic (about 3 cloves) and throw it in the pot along with bay leaves, ground cumin, fresh sage and chopped fresh oregano (use Mexican oregano if you have it). Stir that around for about a minute, until very fragrant.
Simmer to cook. Pour remaining chicken stock into the pot and cook the pork slow and low, uncovered for about an hour. Adjust the heat to keep the pot at a simmer.
After an hour, stir in the chili puree and simmer for another 45 minutes until the pork is fork tender and the sauce is a thick, mahogany-red color.
Taste and Season. Take a taste and season with additional salt and pepper. Enjoy!
Love this recipe? Please leave a star rating and review in the comments below! And don't forget to subscribe to Our Table 4 2 for even more cooking for two recipes and tips.
What to serve with Chili Colorado
Authentic Chili Colorado is typically served with rice and tortillas for scooping up the stew. It can also be shredded and served in tacos, burritos, and enchiladas. Try my Tex-Mex Cheese Enchiladas, swapping out the beans for shredded chili colorado meat.
Here are some more ideas:
Toppings: Typically, the toppings are minimal, but I opt to add shredded cheese like Cotija or Cheddar, cilantro, sour cream, pickled jalapenos, chopped onion and fresh squeezed lime juice.
Breads: Offering my sweet buttermilk corn bread is always a winner.
Salads: Serve a simple mixed green salad tossed in our favorite shallot vinaigrette or honey citrus champagne vinaigrette.
Tips for two
This recipe makes two generous portions, but leftovers are just as delicious! Store any extras in an airtight container in the fridge for up to 3 days or freeze for a future dinner.
You can use leftover chili colorado in burritos, tacos and enchilada's. Use my Tex-Mex Enchilada's as the base swapping out the beans for the chili meat.
Common questions about this recipe
You've got questions... I've got answers! If you have a question about this recipe that isn't answered below, feel free to leave it in the comments, and I'll jump in there to help you out.
A popular Mexican stew, chili colorado includes tender pieces of pork or beef simmered low and slow in a red chile sauce made from dried Mexican chilies, chicken broth and spices.
Chile colorado is not spicy but can be made spicy if you want it to be! Using a combination of ancho, guajillo and pasilla chili peppers will not make the stew spicy, it is the chiles de arbol that will add the spice kick. Swap out one of the milder chilies for the chiles de arbol, for a spicier chili.
Most supermarkets carry an assortment of dried chilies, likely found in the Mexican food aisle. Look for chilies that are soft and pliable, like a raisin. If they are brittle, they are old and will not bring the full flavor we are looking for - avoid using them.
Related
Looking for other tacos, carnitas and enchilada recipes for two? Try these:
Easy Pork Chili Colorado Recipe (no tomatoes!)
Save This Recipe To Your Recipe Box
You can access your saved recipes on this device and generate a shopping list for recipes in your collections.
Equipment
Ingredients
- 3 dried ancho chilies ,stems and seeds removed
- 1 dried pasilla chili ,stems and seeds removed
- 1 dried guajilloes chili ,stems and seeds removed
- 4 cups chicken stock ,divided. I like to use Better than Bouillon roasted chicken flavor. 1 teaspoon of Better than Bouillon mixed with 1 cup of water = 1 cup of chicken stock/broth.
- 1 lb boneless pork shoulder ,cut into ½" pieces
- Kosher Salt
- Freshly ground pepper
- 2 Tablespoons vegetable oil
- 3 fresh garlic cloves, smashed and roughly chopped
- 1 bay leaf
- 2 teaspoons ground cumin
- 1½ teaspoons fresh sage leaves, chopped
- 1½ teaspoons fresh oregano, chopped. Use Mexican oregano if you have it
Instructions
- Prepare the dried chilies. Remove stems and seeds from dried chilies and place in a bowl. Cover the chilis with 1-½ cups boiling chicken stock and let them steam, covered with plastic wrap, for about 30 minutes until they are plump and tender.
- Blend the chilies. Put the chilies and all the soaking liquid into a blender and puree until very smooth. Or use a hand blender.
- Brown the pork. Cut the boneless pork shoulder into ½" pieces and season generously with salt and pepper. Heat vegetable oil in a heavy bottom pan to keep the pork from sticking to the pan. Add the pork and brown on all sides, about 5-7 minutes.
- Saute the aromatics. Chop up garlic and throw it in the pot along with bay leaves, cumin, sage and oregano. Stir that around for about a minute, until very fragrant.
- Simmer to cook. Pour remaining chicken stock into the pot and cook the pork, uncovered for about an hour. Adjust the heat to keep the pot at a simmer. Stir in the chili puree and simmer for another 45 minutes until the pork is fork tender and the sauce is a thick, mahogany-red color.
- Taste and Season. Take a taste and season with additional salt and pepper.
Your Notes, Tips and Tricks
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Leave a Reply