Photograph of the finished Chile colorado

Mexico · Heo om sốt ớt đỏ Chile colorado

Chile colorado

2 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork Pork 1.2 lb
  • Photograph of Mexican dried chillies Mexican dried chillies 16
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Flour Flour 1.4 oz
  • Photograph of Dried oregano leaves Dried oregano leaves 0.3 oz
  • Photograph of Cumin seeds Cumin seeds 0.3 oz
  • Photograph of Onion Onion 1.2
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Salt Salt 0.6 oz

Method

  1. 1 Roast the dried chilies for 30 seconds on each side, then soak them in hot water for 25 minutes until softened.
  2. 2 Blend the chilies with garlic, oregano, and cumin seeds in 200 ml of the soaking water, then strain thoroughly through a sieve.
  3. 3 Pan-fry the pork cut into 3cm cubes until seared on all sides for 8 minutes; this browning is the base flavor of the dish.
  4. 4 Sprinkle flour into the pan, stir for 1 minute, then pour in the chili sauce; this dish only contains chili peppers, not a single tomato seed.
  5. 5 Cover and simmer for 1 hour and 20 minutes over low heat until the meat is tender and the sauce coats the spoon.

With an appliance

  • Pressure cooker 1 hr 20 min

    Replace step 5: braise the pork in chili sauce under high pressure for 25 minutes, then release the pressure naturally for 15 minutes; open the lid and cook for another 5 minutes to coat the spoon with sauce.

Start cooking