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Chili Colorado with Pork Shoulder and Homemade Flour Tortillas
A comforting Mexican red‑chili stew made with pork shoulder, rehydrated ancho, pasilla, and guajillo chilies, simmered in a fragrant broth and served on buttery duck‑fat flour tortillas. This recipe is a tribute to a family tradition and captures the sweet, earthy flavor of dried chilies without using chili powder.
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Critical Success Points
- • Rehydrate the dried chilies fully (30 min soak).
- • Blend the chilies into a completely smooth puree.
- • Sear pork in batches to achieve proper browning.
- • Simmer uncovered on low heat for 2 hours, stirring occasionally.
Safety Warnings
- • Wear gloves when handling dried chilies to avoid skin irritation and staining.
- • Hot oil can splatter; keep a lid nearby and use long‑handled tools.
- • Hot stock and boiling liquids can cause burns; handle with care.
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