Chile Colorado Recipe

Season and sear chicken and pork

Pat chicken thighs and pork cubes dry. Season both with 1 tsp salt and 1/2 tsp black pepper, dividing evenly. In a large heavy skillet or Dutch oven, heat 2 tbsp vegetable oil over medium-high heat until shimmering. Sear chicken thighs 3–4 minutes per side until golden (they will finish cooking in the sauce). Transfer to a plate. In the same pan, add pork cubes and brown on all sides, about 6–8 minutes. Transfer browned pork to the plate with chicken.

Toast chiles and aromatics

Remove stems and seeds from guajillo and ancho chiles. In a dry skillet over medium heat, toast chiles 20–30 seconds per side just until fragrant but not browned (too dark = bitterness). Remove chiles to a bowl. Add 1 tbsp vegetable oil to the skillet and quickly sauté quartered onion and whole garlic cloves for 2–3 minutes to develop color—do not fully caramelize. Transfer onion and garlic to the bowl with chiles.

Soak chiles

Pour 1 cup of very hot (not boiling) water over the toasted chiles, cover, and let soak 15 minutes until softened. Reserve the soaking liquid.

Blend the sauce

In a blender, combine soaked chiles (torn roughly), soaked water (start with 1/2 cup), sautéed onion and garlic, 1 cup tomato sauce, 1 tbsp tomato paste, 1 tsp ground cumin, 1 tsp dried oregano, 1 bay leaf, 2 tbsp white vinegar, 1/4 tsp ground cinnamon, 1/8 tsp ground cloves, and 1 tsp salt. Add chipotle in adobo if using for extra heat. Blend on high until very smooth, adding extra soaking liquid or up to 1 cup chicken broth to reach a pourable consistency. Taste and adjust salt or vinegar for brightness.

Strain and simmer

Strain the blended sauce through a fine-mesh sieve into the same skillet or Dutch oven to remove fibrous bits. Add remaining 1 cup chicken broth (total 2 cups) and bring sauce to a gentle simmer over medium heat. Cook 6–8 minutes to deepen flavor, stirring occasionally.

Nestle the seared chicken thighs and browned pork into the simmering sauce. Reduce heat to low, cover partially, and simmer gently 25–30 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and pork is tender. For a more carnitas-style finish, remove pork after it is tender and shred with two forks, then return shredded pork to the sauce and simmer 5 more minutes to absorb flavor.

If you prefer a slightly thicker sauce for plating, remove about 1/2 cup of liquid and simmer it uncovered until reduced by half, then return to the pot. Adjust seasoning with additional salt, 1–2 tsp vinegar, or a pinch of sugar if needed.

Cook rice

Rinse 1 cup long-grain white rice until water runs clear. In a medium saucepan bring 2 cups water and 1 tbsp butter to a boil. Add rice and a pinch of salt, reduce heat to low, cover, and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest covered 5 minutes, then fluff with a fork.

Warm refried beans

Heat 1 cup refried beans in a small saucepan over low heat, stirring occasionally. If too thick, thin with 1–2 tbsp water or broth. Season with a pinch of salt and keep warm.

Warm tortillas

Warm 3 flour tortillas on a dry skillet over medium heat 20–30 seconds per side until pliable and lightly browned, or wrap in a clean towel and microwave 20–30 seconds until warm.

Divide rice and refried beans among 3 plates. Place one chicken thigh and a generous portion of shredded or chunked carnitas over the sauce on each plate (or serve sauce on the side). Spoon extra diablo sauce over the proteins. Add three warmed flour tortillas per order alongside. Garnish with chopped cilantro and lime wedges. Serve hot.