Chili Colorado with Potatoes

This Chili Colorado with Potatoes starts with soaked and pureed chiles, browned cubes of pork and is simmered to tender, fall apart goodness. 

Chili Colorado with Potatoes

Ingredients
  1. 4 dried ancho chiles
  2. 2 dried pasillas
  3. 4 dried guajillo
  4. 6 cups chicken stock (separated)
  5. 3 garlic cloves
  6. 1 onion peeled and quartered
  7. 1 jalapeño stem removed
  8. 1 tbsp chimayo chili powder (See Note 1)
  9. 2 tsp ground cumin
  10. 2 tsp Mexican oregano (or regular, See Note 2))
  11. 1 tsp cayenne (optional for more heat)
  12. 2 lbs pork shoulder cubed
  13. 2 tsp kosher salt
  14. 1 tsp black pepper
  15. 2 tbsp vegetable oil
  16. 2 cups small white potatoes quartered

Instructions
  • Remove the stems (and seeds if you want it milder in heat), from the anchos, pasillas, and guajillos. Cover chiles with 1 cup boiling water and let them steam for about 30 minutes until they are tender.
  • Put the chiles, soaking liquid and 2 cups of the chicken stock, garlic, onion, jalapeño, chimayo chili powder, cumin and Mexican oregano (cayenne is  optional for more heat) into a blender and purée until smooth. Set aside.