Name: Blue Iguana Salt Lake Citys Chile Colorada Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups pork shoulder, diced; 6 pieces guajillo peppers, dried; 1 cup onion, chopped; 4 cloves garlic cloves, minced; 2 cups chicken broth; 1 tsp cumin; 1 tsp salt; 1 tsp black pepper; 2 tbs olive oil

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Garlic Mayo

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Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Remove stems and seeds from guajillo peppers. In a dry skillet over medium heat, lightly toast the peppers for about 2-3 minutes until fragrant. Then, soak them in hot water for about 15 minutes until softened. Blend the softened peppers with 1 cup of chicken broth until smooth.

Prepare the Guajillo Sauce

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

Sauté the Vegetables

Add the diced pork to the pot and brown on all sides, about 8-10 minutes. Season with cumin, salt, and black pepper.

Cook the Pork

Pour the guajillo sauce over the pork, followed by the remaining 1 cup of chicken broth. Bring to a simmer, then reduce heat to low. Cover and cook for 1.5 to 2 hours, or until the pork is tender.

Combine and Simmer

Once the pork is tender, adjust seasoning to taste. Serve hot with rice or tortillas.

Serve

pork shoulder, diced

guajillo peppers, dried

onion, chopped

garlic cloves, minced

chicken broth

cumin

salt

black pepper

olive oil

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Chile Colorada Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions

Prepare the Guajillo Sauce

Sauté the Vegetables

Cook the Pork

Combine and Simmer

Serve

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