Chili Colorado – A Winter Staple

Chili ColoradoI really love winter.  I’m lucky that I live in Southern California where winters are mild.  I lived in Germany for a few winters when I was a little girl, and those winters are very cold compared to Los Angeles, but winter is still my favorite season.  Why? Because in the winter time, you get to wear your favorite sweaters, your nice thick coat, warm scarves and gloves, and good, hot, warming food. For me, one of the foods I look forward to is Chili Colorado – chili made with dried chilies and pork with no beans. Certainly, if you want to, you can add beans, but that’s a discussion for another time.

Chili Colorado - A Winter Staple
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Cook time: 
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Serves: 12 servings
Chili Colorado - A Winter Staple

Mise en Place

  • 4 Dried Pasilla Chili Pods
  • 1 teaspoon Bacon fat
  • 1 Onion chopped
  • 2 Garlic cloves chopped
  • 2 pounds Country Pork Ribs
  • 1 Yellow bell pepper chopped
  • 1 12oz can Chicken broth
  • 1 cup Cilantro chopped
  • 1 12oz can Tomatillos
  1. Prepare the Chilies:
  2. Heat chilis on the stove until they burn and blister. Put in cold water and put something heavy over them like a plate, and soak for one hour. Remove from water, straining and reserving the water. Discard stems and most seeds, then put into small food processor and process into a paste. Set aside.
  3. Chili Colorado - A Winter Staple
  4. Prepare the meat
  5. Heat a heavy skillet and melt the fat in it. Put in the onion and garlic and saute until the onions are translucent. Then add the meat. Brown on both sides. Remove from the pan and keep warm. Add the peppers and saute until they have softened a bit.
  6. Chili Colorado - A Winter Staple
  7. Put the meat back in the pan, and cover each piece with a little of the chili paste, turn and cover the other side of the meat with the paste. Cover and cook on low for about 5 minutes.
  8. Chili Colorado - A Winter Staple
  9. Add the chicken stock and the reserved chile water, and half of the cilantro.
  10. Chili Colorado - A Winter StapleSimmer uncovered until the liquid has reduced by half, then add the tomatillo, and cook, uncovered until the liquid has reduced by half again.
  11. The meat is done when it is fork tender. Take a fork and pull the meat apart, and stir it well into the sauce.
  12. Serve with tortillas and rice.
  13. Chili Colorado - A Winter Staple
If you cannot find tomatillos, use salsa verde. That's what I usually do and don't have to bother with chopping cilantro. Herdez is a good brand.
Nutrition Information
Serving size: 1 cup Calories: 288 Fat: 19 g Saturated fat: 5 g Unsaturated fat: 1 g Trans fat: 0 Carbohydrates: 16 g Sugar: 1 g Sodium: 156 mg Fiber: 7g Protein: 17 g Cholesterol: 53 mg



Chili Colorado - A Winter Staple

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About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

2 Responses to Chili Colorado – A Winter Staple

  1. Jan says:

    Hey man, for me it was a game changer when I found this recipe. I made a whole bunch of it, had with eggs, put it on enchiladas, and had it with rice. I wish you the best man. Good luck!

  2. JamesEmura says:

    @Jan is right. I made a lot of this, too, but I froze mine in ziplock bags so I could pop them in the microwave at work and have this for lunch. My coworkers were JEALOUS! Great stuff!