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Easy Pork Chili Colorado Recipe no tomatoes in a white soup bowl served with cornbread on the side.
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Easy Pork Chili Colorado Recipe (no tomatoes!)

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.
Prep Time15 minutes
Cook Time1 hour 45 minutes
Total Time2 hours
Servings: 3 servings
Author: Pam Werley

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
US Customary - Metric

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.