How to make CHILE COLORADO with potatoes | BEST Mexican recipes | Villa Cocina

I don't know how you can miss out on this make it at home [Laughter] Chile Colorado is made from Mexico's top most popular dried peppers it is incredibly flavorful delicious and Rich today we're going to be making it with pork but you can also use beef the best part is you can find the full printable recipe on viacosina.com it is convenient at your fingertips all right let's get started with the dried peppers these are truly the star of the show we're gonna need eight guajillos and two ancho chili peppers cut them open that way we can remove that seed the veins and obviously the stem part what heels are considered one of the top three most popular peppers in Mexico because they are mild in heat they have a low profile flavor that allows them to pair perfectly with so many other peppers when it comes to ancho chiles they are mild and heat as well but they have this dried fruit sweetness that's so special with a tomato like acidity you can also take note of its wrinkled skin now toast them over medium to medium low heat turn them continuously because you don't want them to burn this process really brightens and deepens the flavors and you're going to notice because the Aromas are going to start to release as soon as they're hot on both sides they have kind of softened removing from the heat they're ready take them over to the sink rinse and drain them bring four cups of low sodium chicken broth to a light gentle simmer place the peppers inside turn off the heat cover the pot and allow them to hydrate until completely softened before we move on to the sauce let's do a little bit of prep dice half of a large white onion foreign but we're done now six garlic cloves peel and mince them the chilies are still hydrating that gives us time to get started on the meat we need three pounds of pork shoulder busting butt and this is Boneless and I like to go ahead and trim off any excess fats a good marbling is fine but when you have those big thick chunks of fat it's just not appetizing so just remove those pad all of the pieces dry we just want to remove as much moisture as we can cut it into small bite-place pieces then season with two teaspoons of kosher salt or to your liking some freshly ground black pepper to taste and mix everything in for the sauce in a blender add in the hydrated peppers oh this looks so good perfect for the chicken broth they were soaked in as well and while you're at it how about you pour that finger into that like button now do one teaspoon of whole cumin four whole cloves one teaspoon of dry Mexican oregano Now cover and blend until it is completely smooth and that chili skin has completely broken down for an even smoother sauce strain it you may need to move it around with a spoon to allow the sauce to pass through the strainer place a large pan over medium high heat and add a couple of tablespoons of olive oil Brown the meats try not to overcrowd the pot do it in batches if you need to you might not get all the sides browned and that's fine as long as you develop that flavor at the bottom of the pan and meat itself [Music] foreign add a little bit more oil if needed lower the heat to medium low and saute the onions until slightly softened it looks like I did have to add a little bit more oil we are looking good time to add the garlic saute it for about one minute add in the meat with all of its juices that is Flavor my friend let's finish it off with two cups of low sodium chicken broth and to seal the deal the sides we strained also add in three bay leaves mix it around that way we finish picking up all of that good flavor from the bottom Little Richard boil then lower the heat to medium low that way it reaches a gentle simmer cover the pot and allow it to cook for 45 minutes while the stew is cooking nicely prep two potatoes I'm just gonna dice them into small bite-sized pieces as well if you want to peel them that's fine I like to leave the skin on for that fiber content to Brown the potatoes place a large pan over medium heat add a couple of tablespoons of olive oil once hot you can add them in lightly season them with half a teaspoon of kosher salt [Music] toss them or mix them in and just let them get a nice brown color don't worry if they don't fully cook that's going to happen once they're incorporated into the chili colorado our potatoes are Browning let's check the stew beautiful at this point the meat is going to be really soft but as you can see that sauce is still really loose we have to let it thicken so just leave it uncovered and set a timer for 15 minutes [Music] the potatoes look good remove them from the Heat this is looking great now some of the fat has risen to the top and I like to take the opportunity to remove it it is definitely optional once that's done let's look at the consistency of the sauce it's reduced down it's looking much better this is the point you want to add the potatoes just add them right in there mix everything in oh this is looking wonderful give it an additional 15 minutes that way the potatoes finish cooking all right this looks wonderful turn off the heat and let's take a look at that sauce it runs beautifully and it's slightly thickened the meat is melt in your mouth tender and those potatoes are cooked through as well all we have to do is season it with salt to taste I'm gonna be doing half a teaspoon of kosher salt mix it in and now you can serve it accompany it with some cooked beans Mexican style rice top that meat with some chop cilantro and a squeeze of lime juice the link to the rice and beans is going to be down in the description area I am excited to taste oh man this is so good it looks so good I know right um you know what I'm wasting time I don't even have to bite into it the potatoes are super soft the meat I mean let me just get started on that meat and it's melting your mouth tender that lime opens the flavors beautifully something magical happens when you mix a little bit of lime juice with a chili sauce um that means I have two oh my goodness another great option for the rice could be quinoa it's not traditional but I am definitely going to pair it with some quinoa as well I think it's good yeah and maybe even a bowl of salad look mix and match make it your own whatever works for you right the potatoes I love the guajillo flavor it's a classic I mean it is on the top three most popular peppers in Mexican Cuisine for a reason it's on my top three yeah right I don't know how you can miss out on this make it at home I know we did not rehearse it that's how inspired we are I know don't forget that you can follow us on all of my social media platforms and until the next one bye [Music] [Music]

Channel: Villa Cocina

Views: 72,505

Keywords: Mexican food, how to, delicous, homemade, easy recipes, recipes, foodie, cooking, kitchen, food, home cooking, recipe tutorial, villa cocina, yummy, Mexican recipes, Mexican cuisine, love food, Mexican stew, Chile colorado, Chile Colorado with potatoes, potatoes, Villa Cocina

Id: 0lehYZbFs20

Length: 9min 24sec (564 seconds)

Published: Fri May 12 2023