Chile Colorado (Braised Pork)
10 dried mild-medium red chilies
1/3 cup vegetable oil
3-4 lbs. port shoulder or butt roast, cut into 1” pieces
1 ½ tsp. kosher salt, divided
1 medium yellow onion, peeled and cut into chunks
4 cloves garlic
3 tsp. dried oregano
3 tsp. cumin
1 tsp. smoked paprika
2 cups chicken stock
½ tsp. pepper
2 limes
Shredded cheese
Cilantro, chopped
Sour cream
Corn Tortillas
Remove stems and seeds (use gloves handling peppers) from the chilies. Place the chilies in a bowl of cold water. Soak for at least 30 minutes.
While chilies are soaking, prepare the pork. Season the pork pieces with kosher salt and black pepper. Heat oil in a large skillet. Once hot, add pork pieces, in batches as to not overcrowd the pot, and cook until browned on all sides. Once browned, add pork pieces to a large slow cooker.
Place softened chiles, plus 1 cup of the soaking water in a blender or food processor. Add the onion chunks, garlic cloves, ¾ tsp. kosher salt, oregano, cumin and paprika. Puree the peppers until smooth.
Strain the pepper puree through a fine strainer. Pour the puree over pork pieces in slow cooker. Add the chicken stock and stir. Cook on low 6-8 hours, or until pork is tender.
Just before serving, add the black pepper and juice from 1 lime (cut the other lime into wedges for serving), and stir. Serve over warm corn tortillas and top with shredded cheese, sour cream and chopped cilantro.
