Photograph of the finished Puerco en chile colorado

Mexico · Heo om ớt đỏ khoai tây kiểu Chihuahua

Puerco en chile colorado

2 hr Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork Pork 2.8 lb
  • Photograph of Mexican dried chillies Mexican dried chillies 4.9 oz
  • Photograph of Potato Potato 1.8 lb
  • Photograph of Flour Flour 2.8 oz
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Onion Onion 1.6
  • Photograph of Cumin seeds Cumin seeds 0.6 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of White beans White beans 11.3 oz
  • Photograph of Salt Salt 0.8 oz

Method

  1. 1 Roast the dried chilies for 40 seconds on each side, then soak them in hot water for 20 minutes and blend them with garlic, onion, and cumin.
  2. 2 Fry the pork chunks for 10 minutes until browned, then sprinkle with flour and stir for 2 minutes.
  3. 3 Sprinkling flour over the meat is the Chihuahua way of thickening the sauce, unlike the version where the sauce is simply reduced by simmering.
  4. 4 Pour in the strained chili sauce and 400 ml of water, then simmer over low heat for 60 minutes.
  5. 5 Add the potato chunks and simmer for the last 25 minutes, until the potatoes are tender but not completely dissolved.
  6. 6 Add the cooked white beans during the last 8 minutes, then season with salt.

With an appliance

  • Pressure cooker 1 hr 20 min

    Replace step 4: cook under high pressure for 22 minutes, then quickly release the pressure, then open the lid and add the potatoes and beans, cooking for 18 minutes.

Start cooking