Chili Colorado with Pork Shoulder and Homemade Flour Tortillas

Ingredients

• 2 lb Pork Shoulder (trimmed and cut into 1‑inch cubes)
• 2 tsp Salt (kosher or sea salt)
• 2 tbsp Vegetable Oil (high smoke point oil for searing)
• 2 Ancho Chilies (dried) (stem removed, seeds discarded)
• 2 Pasilla Chilies (dried) (stem removed, seeds discarded)
• 2 Guajillo Chilies (dried) (stem removed, seeds discarded)
• 5 cup Chicken Stock (homemade or low‑sodium store‑bought)
• 2 Bay Leaves (dried)
• 6 clove Garlic (peeled)
• 1 tsp Mexican Oregano (dried, more floral than Mediterranean oregano)
• 1 tsp Ground Cumin (optional: toast briefly for extra aroma)
• 5 Fresh Sage Leaves (roughly chopped)
• 2 cup All‑Purpose Flour (for tortillas, sifted)
• 1 tsp Baking Powder
• 1 tsp Salt (for tortillas)
• 2 tbsp Duck Fat (for tortillas; can substitute lard or vegetable shortening)
• 0.75 cup Warm Water (for tortilla dough)
• 1 can Canned Black Beans (drained and rinsed; optional side)

Instructions

1. Rehydrate Dried Chilies

   Place the ancho, pasilla, and guajillo chilies in a bowl and cover with hot chicken stock. Let them sit for 30 minutes until fully softened.

   Time: PT30M

2. Blend Chili Puree

   Transfer the softened chilies (including the soaking liquid) to a blender. Add garlic, Mexican oregano, cumin, and chopped sage. Blend until completely smooth with no specks.

   Time: PT10M

3. Season the Pork

   Place the pork shoulder cubes in a bowl, sprinkle with 2 teaspoons of salt, and toss to coat evenly.

   Time: PT5M

4. Sear Pork in Batches

   Heat a skillet over high heat, add 2 tbsp oil, and wait until the oil is just smoking. Add a single layer of pork cubes, do not move them for 1‑2 minutes, then brown all sides. Remove and repeat with remaining pork.

   Time: PT10M

   Temperature: high heat

5. Deglaze and Add Sauce

   Return all browned pork to the Dutch oven. Add the remaining chicken stock, bay leaves, and the chili puree. Stir to combine and bring to a boil.

   Time: PT5M

   Temperature: medium‑high

6. Simmer the Chili Colorado

   Reduce heat to low, keep the pot uncovered, and let the stew simmer gently for about 2 hours, stirring occasionally to prevent sticking. The pork should become fork‑tender and the sauce should thicken and turn a deep brick‑red.

   Time: PT2H

   Temperature: low

7. Make Homemade Flour Tortillas (optional)

   In a bowl combine flour, baking powder, and 1 tsp salt. Cut in duck fat until the mixture resembles coarse crumbs. Gradually add warm water, mixing until a soft dough forms. Knead 1 minute, cover, and let rest 15 minutes. Divide into 8 balls, roll each thin, and cook on a hot dry skillet 30‑45 seconds per side until lightly browned.

   Time: PT30M

   Temperature: medium‑high

8. Serve

   Spoon generous portions of the pork chili onto a warm tortilla, add a side of black beans if desired, and enjoy immediately.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

45 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Pork Shoulder: Pork Butt
• Instead of Salt: Table Salt
• Instead of Vegetable Oil: Canola Oil
• Instead of Ancho Chilies (dried): Guajillo Chilies
• Instead of Pasilla Chilies (dried): Ancho Chilies
• Instead of Guajillo Chilies (dried): Pasilla Chilies
• Instead of Chicken Stock: Water + bouillon cube
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Mexican Oregano: Regular oregano (use 1½ tsp)
• Instead of Ground Cumin: Ground coriander (1 tsp)
• Instead of Fresh Sage Leaves: Thyme
• Instead of All‑Purpose Flour: Bread flour
• Instead of Duck Fat: Lard, Vegetable shortening
• Instead of Canned Black Beans: Pinto beans

Equipment Needed

• Large Dutch Oven or Heavy Pot
• Skillet or Heavy‑Bottomed Frying Pan
• Blender or Immersion Blender
• Knife
• Cutting Board
• Measuring Cups and Spoons
• Bowl for Soaking Chilies
• Ladle
• Tongs
• Rolling Pin or Tortilla Press (optional)
• Griddle or Second Skillet for Tortillas (optional)
• Storage Containers (optional)

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Toast the cumin briefly before adding to the puree for a deeper flavor.
• Use Mexican oregano for its floral notes; regular oregano can overpower the dish.
• A splash of orange juice at the end brightens the final flavor.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe bag for up to 2 months; thaw overnight in the fridge before reheating.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Soak and puree the chilies a day ahead; store the puree in the fridge.
• Seasoned pork can be browned and refrigerated before the long simmer.
• Tortillas can be made ahead, stacked with parchment, and reheated on a skillet.