Pork in Chile Colorado, rich, smoky, spicy, meaty goodness & this simple man`s plan to better eating today. Pork butt or shoulder cooked low & slow in a mix of beef stock, dried chiles, spices & tomato paste until melt in your mouth tender. This is perfect taco or burrito filling, served over rice, with eggs for a hearty I was over served last night kinda morning or well…straight out of the pan with a spoon. Serve with pico de gallo, your favorite guacamole, pickled red onions or a little fresh cilantro & onion. Trust me here, you need this in your life.
Here`s what you`ll need for your Pork in Chile Colorado:
Pork Butt or Shoulder-2 lbs cubed
Flour- 1/4 cup
Coconut Oil-2-3 tablespoons
Tomato Paste-6 oz
Beef Stock or Water-2 cups
Chipotle Powder-2 teaspoons
Onion Powder-2 teaspoons
Garlic Powder-2 teaspoons
Smoked Paprika-2 teaspoons
Salt-1 teaspoonCube the pork & season with salt & freshly ground pepper.In a plastic bag add the pork & flour. Close and shake to coat or dredge & shake off the excess.Pork dredged & ready.Heat the coconut oil in a Dutch oven or heavy bottomed stock pot with a lid over medium high heat. Add the pork and brown well. Cook in batches if necessary.A look at the spices.Add the spices to the pot.Add the tomato paste.Add the beef stock.Stir well making sure to scrape any brown bits from the bottom. Cover, bring to a boil, reduce heat to low & cook for about 2 hours stirring occasionally.Look at this result! Absolutely gorgeous meaty yumminess! You`re ready to serve.
Enjoy your Pork in Chile Colorado!!