4poundsof pork butt or shouldercut into 1-inch pieces
10chile ancho peppers
6chile california peppers or guajillo peppers
1large white oniondiced
4cupsof broth/stockpork or chicken
2teaspoonsfreshly ground pepper
1 1/2teaspoonsMexican oreganocrushed between the palms of your hands
Salt to taste
2large Russet potatoespeeled, cut into 1 inch cubes, fried until crispy and drained onto paper towels, set aside.
Remove the stems and seeds from the dried peppers, transfer them to a large sauce pan. Cover with water, bring to a boil, reduce heat and cook for 10 minutes. Remove from heat and let stand in water.
In a large pot, preheat 3 to 4 tablespoons of oil to medium/high heat for 5 minutes. While the oil preheats, season the pork with cumin, granulated garlic, pepper and salt. Sear the seasoned pork in the hot oil, turning as needed. You want to sear and brown the the pork at a high heat until it gets nice and brown in most spots.
While the pork is cooking, check on the peppers soaking in the hot water, stir them a little, so they soak evenly. When it’s time, drain the peppers and transfer to the blender, add oregano, 1 teaspoon of salt and about 2 cups of chicken broth, blend on high until smooth, set aside. For a smoother sauce, strain it using a wire mesh strainer. I prefer the strained sauce.
Add the onions and minced garlic to the pork and cook for a few minutes. Add all of the sauce from the blender to the pork and another 2 cups of broth, stir well to combine. Taste for salt, lower the heat and cook for a good 1½ to 2 hours, adding a little more stock if needed. Fry the potatoes until crisp and golden while the pork finishes cooking. Add to pork during the last 15 minutes of cooking. Heat just until warmed through. This was one of my mom’s signature dishes … always served with warm, homemade flour tortillas.
This recipe for asado de puerco(pork chile colorado) was and still is a family favorite! Don't forget the fresh homemade tortillas!