There’s something incredibly comforting about a big pot of Chile Colorado simmering away on the stove. The deep, smoky aroma of the dried chiles, the richness of slow-cooked pork, and the vibrant red hue of the sauce make it feel like a labor of love. But truth be told, this dish is surprisingly simple to pull together, despite its complex and layered flavors.

Chile Colorado has been a staple in my kitchen for years now, and every time I make it, I’m reminded of how food can transport you. It’s a dish that feels rooted in tradition but still leaves plenty of room for you to make it your own. My first introduction to it came during a family trip to New Mexico, where I experienced a life-changing bowl of this pork stew at a small roadside diner. Since then, I’ve been trying to recreate that same magic, tweaking the recipe with each attempt. This version comes pretty close—though every time I make it, I’m tempted to try something new (and you should feel free to do the same)!

🌶️ Why this Chile Colorado is a must-try

What sets Chile Colorado apart is its bold, deep flavor, which comes primarily from the dried red chiles that form the base of the sauce. If you’ve never worked with dried chiles before, don’t be intimidated—they’re incredibly versatile and add a depth you just can’t get from fresh chiles. Plus, this recipe is all about simplicity: brown the pork, blend the sauce, let it all simmer together, and you’ve got yourself an unforgettable meal.

The beauty of Chile Colorado is its versatility. You can serve it over rice, scoop it into tortillas, or just enjoy it on its own with some warm bread. Whether you’re making it for a cozy weeknight dinner or serving it at a gathering, this dish is sure to impress with minimal effort.

A little backstory: How I fell in love with Chile Colorado

The first time I tasted Chile Colorado was during a family road trip through the Southwest. We’d been driving for hours, stomachs growling, when we stumbled upon this unassuming diner in the middle of nowhere. I ordered their “house specialty”—a bowl of Chile Colorado—and from the first bite, I was hooked. The pork was melt-in-your-mouth tender, and the sauce was smoky, slightly spicy, and just tangy enough to make you want another bite… and then another.

When we got home, I knew I had to try making it myself. After a few rounds of trial and error, I landed on this recipe, which hits all the same notes as that memorable diner meal but is simple enough to whip up on a weeknight. The best part? It’s one of those dishes that only gets better the next day, after all the flavors have had even more time to meld.

Chile Colorado’s roots: A little food history

Chile Colorado, which literally translates to “colored chile,” is a traditional Mexican dish that gets its name from the deep red hue of the sauce. The color comes from dried chiles, usually a mix of guajillo, ancho, or New Mexico chiles.

Originally, this dish was made with beef, but over time, pork became a popular variation due to its ability to absorb and enhance the flavors of the chile sauce. The dish is typically simmered for a long time, allowing the pork to become tender and the sauce to develop its rich, smoky flavor. And while the recipe has changed slightly depending on the region or cook, the core ingredients—dried chiles, meat, and a slow-cooked sauce—remain the same.

Let’s talk ingredients: The stars of the show

Dried mild red chiles: The key to a flavorful Chile Colorado. I like using a combination of guajillo and ancho chiles, which are easy to find in most grocery stores. They’re mild in heat but pack a punch in terms of flavor—smoky, slightly sweet, and earthy. If you can’t find these, you could substitute with New Mexico chiles, which work just as well.

Pork shoulder or pork butt: This cut of pork is perfect for slow cooking. It’s fatty enough to stay moist during the long simmer, and when it’s done, it practically falls apart. You could also use beef chuck if you prefer a more traditional route.

Onion and garlic: These aromatics help build the base flavor of the sauce. I’ve tried using different types of onions (red, white) but always come back to yellow onions for their balance of sweetness and bite.

Dried oregano and cumin: These spices add depth and warmth to the sauce. Mexican oregano is preferred if you have it, but regular oregano works too. Don’t skip the cumin—it’s a must for that earthy, slightly smoky flavor.

Chicken stock: This adds moisture and richness to the dish. If you don’t have chicken stock, water will do, but the stock adds a bit more depth.

Lime juice and cilantro: These finishing touches brighten up the dish, balancing the rich, smoky flavors with a hit of acidity and freshness. I always squeeze a bit of lime over my bowl right before digging in.

Essential kitchen tools for Chile Colorado

You don’t need any fancy tools for this recipe, but a few basics will make the process a lot smoother.

Blender or food processor: You’ll need this to puree the softened chiles into a smooth sauce. If you don’t have a blender, a food processor works, though you may need to strain the sauce a bit more to get it really smooth.
Large heavy-bottomed pan or Dutch oven: This will give you plenty of space to brown the pork and then simmer the sauce. I’ve used both cast iron and stainless steel pans with great results.
Fine mesh sieve: This is key for straining the chile puree, ensuring your sauce is velvety smooth. If you don’t have one, you could try using cheesecloth, but a sieve is definitely easier.

Step-by-step: My foolproof method for Chile Colorado

Step 1: Prep the chiles

Start by removing the stems and seeds from the dried chiles. I like to do this over a bowl so I can catch all the seeds—less mess on the counter! Once they’re prepped, place the chile pieces in a bowl and cover with warm water. Let them soak for about 30 minutes until they’re nice and soft.

Step 2: Brown the pork

While the chiles are soaking, cut your pork into 1-2 inch chunks, trimming off any excess fat. Season the pork with salt, then heat your oil in a large pan over medium-high heat. Brown the pork in batches, making sure not to crowd the pan. This step adds tons of flavor, so don’t rush it! Once all the pork is browned, reduce the heat to low.

Step 3: Make the chile sauce

Once the chiles are soft, drain them and pop them into a blender or food processor with about a cup of water. Add the onion, garlic, oregano, cumin, and a little salt. Blend until smooth. Now, strain the puree through a fine mesh sieve into the pan with the pork. Don’t skip this step—it ensures your sauce is perfectly smooth and free of any seeds or skin bits.

Step 4: Simmer and wait

Stir the chile sauce to coat the pork, then add the chicken stock. Turn the heat to high, bring the mixture to a boil, and then reduce to a strong simmer. Let it cook for about 1-1.5 hours, stirring occasionally. You’ll know it’s done when the pork is fork-tender and the sauce has thickened to a rich, velvety consistency.

Step 5: Finishing touches

Just before serving, stir in the black pepper and lime juice. Garnish with freshly chopped cilantro, and your Chile Colorado is ready to serve!

Variations: Make it your own!

Beef option: For a more traditional take, swap out the pork for beef chuck or short ribs. The process is exactly the same, and the results are just as delicious.
Vegan twist: If you’re looking to make this dish plant-based, try using jackfruit or hearty mushrooms like portobello instead of pork. You’ll still get all the smoky, spicy flavors of the sauce.
Spicier version: If you want to amp up the heat, throw in a couple of dried arbol chiles or chipotles when making the sauce. This will give your Chile Colorado an extra kick!
Seasonal changes: In the summer, I love serving this dish with fresh corn tortillas and a light cucumber salad. In the colder months, a side of warm rice and roasted vegetables is perfect.

How to serve and present your Chile Colorado

When serving Chile Colorado, I like to keep things simple but hearty. Spoon it over a bed of fluffy rice, or serve it alongside warm tortillas so everyone can scoop and dip as they please. A sprinkle of fresh cilantro and maybe a slice of avocado on the side can really brighten up the dish.

For a fun dinner party, serve it family-style in a big pot, with bowls of rice, beans, and tortillas on the side. Let your guests build their own plates—it’s casual, delicious, and makes for a great shared experience.

Drink pairings

Chile Colorado pairs beautifully with a cold beer, particularly a light lager or a Mexican cerveza like Modelo or Pacifico. The crispness of the beer cuts through the richness of the pork. For wine lovers, a fruity red like Zinfandel or a light Grenache would complement the dish’s smoky, spicy flavors.

Storage and reheating tips

Got leftovers? Lucky you—this dish gets even better the next day! Store the Chile Colorado in an airtight container in the fridge for up to four days. When reheating, I recommend warming it slowly on the stove over medium heat to keep the pork tender. You can also freeze it for up to three months. Just thaw it overnight in the fridge and reheat gently when you’re ready to enjoy.

Scaling the recipe for different serving sizes

This recipe is great for feeding a crowd, but if you’re cooking for just one or two people, you can easily halve it. If you’re doubling or tripling the recipe for a party, make sure to use a large enough pan so the pork has room to brown properly. Also, when scaling up, you may need to add a bit more chicken stock to keep the sauce from getting too thick.

Potential issues and how to fix them

Sauce too thick? Add a bit more chicken stock or water to loosen it up.
Pork not tender? Keep simmering! If the pork is still tough, it just needs more time to break down.
Too spicy? A dollop of sour cream or a squeeze of lime can help mellow out the heat.

Ready to try it?

I hope this recipe becomes a favorite in your kitchen like it has in mine. It’s a dish that invites you to experiment, tweak, and truly make it your own. So go ahead, give it a try—and don’t forget to let me know how it turns out!

FAQs

1. Can I make Chile Colorado in advance?
Yes! In fact, it tastes even better the next day as the flavors meld together. Just store it in the fridge and reheat when ready.

2. What kind of pork should I use?
Pork shoulder or pork butt are ideal because they’re fatty enough to stay tender during the long cooking process.

3. Can I make it spicier?
Absolutely! Add some dried arbol or chipotle chiles to the sauce for an extra kick.

4. How long will leftovers last?
Stored in an airtight container, leftovers will last up to four days in the fridge or three months in the freezer.

5. What should I serve with Chile Colorado?
Rice, tortillas, beans, and a fresh green salad all make great accompaniments.