Chile Colorado with Pork is a comforting and hearty Mexican dish featuring tender shredded pork simmered in a rich, red chile sauce made with dried chiles and traditional spices. Enjoy this versatile recipe as a main course or as a filling for burritos or tamales. A great recipe for a weeknight meal but also delicious and impressive enough to serve at a special gathering.
In my husband's family, on Thanksgiving, red chile is poured over turkey and mashed potatoes like gravy. For years, this special side dish was made lovingly by Nana, my husband's amazing grandmother, and no one could get enough.
It wasn't until Nana approached her early nineties that her desire to prepare the dish faded. It was also around that same time that I came into the family as a young bride, and the honor of carrying on Nana's red chile tradition was passed on to me.
Fortunately, I had my parents' masterpiece for chile colorado with shredded pork ready to go. Every year I get to share this spicy, velvety, delicious dish with the family and celebrate Nana too.
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What is Chile Colorado?
Chile Colorado is a traditional Mexican dish made with tender pieces of meat, usually beef, pork or chicken, simmered in a rich red sauce. The name "Colorado" comes from the Spanish word "colorado," meaning "red," referring to the vibrant color of the sauce.
The red sauce is typically made with dried chiles, such as guajillo, colorado, ancho, pasilla, New Mexico or California, and blended with spices such as garlic, cumin, and oregano to create a smooth, flavorful sauce.
Its preparation, ingredients and the combination of chiles used can vary widely across Mexico and the southwestern United States, reflecting both regional and familial influences.
Chile colorado is a popular choice for dinner, and is often served at family gatherings and celebrations. Many families have their own unique recipes that have been passed down through generations
Why You'll Love This Pork Chile Colorado Recipe
- Healthy and Nourishing: This recipe features wholesome, natural ingredients and is Whole30 compatible.
- Gluten-Free: I have seen many red chile sauces that use flour as a thickener, but this recipe doesn't use any thickening agent and still comes out luscious and velvety.
- Traditional Flavors: Using a combination of dried chiles and spices, this dish encompasses many of the traditional flavors of Mexican cuisine.
- Versatile: From an entree to a filling, for breakfast, lunch or dinner, there are just so many ways to serve and accompany this amazing dish.
Check out these other delicious recipes that feature a red chile sauce, Asado de Puerco and Guajillo Enchilada Sauce.
Ingredients & Substitutions
- Shredded Pork: Prepare the meat ahead of time to speed up the cooking process. Follow my recipe for Mexican Shredded Pork, made in the Instant Pot or slow cooker. The result is a juicy, tender, and flavorful pork that complements this red chile perfectly.
- Dried Chile Guajillo: Chiles guajillo are dried mirasol chiles. Their flavor is a mix of sweet and smoky without being too acidic, with a mild to medium heat. Find them in Latin American supermarkets or click here to buy online.
- Dried New Mexico Chile: Dried New Mexico chiles have a fruity, earthy flavor. They are considered medium to hot. They tend to be a bit acidic, which is why this recipe doesn't use very many. However, in moderation they add a great taste to the sauce. I have found these at Sam’s Club, Walmart, Latin American supermarkets, and online.
- Dried Chile de Arbol: Dried chiles de arbol are small, thin red peppers with a fiery heat. They have a smoky, nutty flavor and only a few of them will add lots of heat to any sauce. Find them in many grocery stores, Latin American grocery stores, and online.
- Ground Cumin: Avoid using too much cumin, as it can mask the other flavors. A pinch can add depth without being overpowering.
- Oregano: Oregano is also a powerful spice, but again, a little adds just the right touch of flavor.
- Cinnamon Stick: Too much cinnamon will make this dish too sweet and taste like, well, cinnamon. Just a small piece adds a hint of cinnamon that goes beautifully with the spice of the chiles and the flavor of the pork. Do not use ground cinnamon as it'll impart a completely and overpowering flavor.
- Dried Bay Leaf: A bay leaf adds another layer of flavor to the sauce, with a slight sweetness and almost minty flavor that goes great with the oregano and cinnamon. Again, too much and the flavor can overpower, so the key is to let all of these spices work together without any of them taking over.
- Broth: Pork or chicken broth adds extra flavor and is better than just using plain water when blending the sauce. If you are doing Whole30, just be sure to use a compatible broth.
- Oil: Use a high-heat, neutral-tasting oil to cook the sauce. I prefer a mild-tasting olive oil or avocado oil.
- Salt: I prefer to use Kosher salt to season the pork and sauce.
See recipe card for quantities.
How to Make Chile Colorado Pork
1. Prepare the Meat: Cook and shred meat. To speed up the prep time, cook the pork the night before or in the morning. For the chile colorado, you will need 4 cups of shredded pork. Follow my recipe for Mexican Shredded Pork, made in the Instant Pot or slow cooker.
2. Boil Chiles: Add the dried chiles to a medium-sized pot filled halfway with boiling water. Cover and simmer for 15-20 minutes until soft.
3. Make the Red Chile Sauce: Drain the chiles and place them in a blender or food processor along with the spices and broth. Blend until smooth.
4. Strain and Sauté the Sauce: Use a fine mesh sieve to strain the sauce. If you have a high-powered blender you may not need to strain.
Heat oil in a small Dutch oven or pot over medium heat. Pour the sauce in the pot and bring to a boil. Taste and add more salt if needed.
5. Add the Pork: Once the sauce is boiling, mix in the shredded pork. If the sauce looks too thick, add a little bit of additional chicken broth.
Simmer over medium-low heat for 5-10 minutes until heated through to allow the flavors to come together.
Recommended for this Recipe
Vitamix Blender
This very recipe is the main reason I got a high-powered Vitamix. This blender blends the chiles and seeds so well that there isn't any need to strain. It makes it so much easier and less messy.
How to Serve
- With Side Dishes: Chile colorado is commonly served with Arroz Rojo (Mexican Red Rice), Frijoles Refritos (Mexican Refried Beans), and tortillas.
- Breakfast: Serve over fried or scrambled eggs or with Huevos con Tortilla or Papas con Huevo
- Burritos: As a filling for burritos
- For Whole30: If you are on Whole30, serve this inside of a baked potato, beside some roasted vegetables, or with some Instant Pot Garlic Mashed Potatoes
This recipe is amazing as a filling for tamales rojos (red chile pork tamales). Follow the same recipe except leave out the cinnamon as it tends to not complement the flavor of the tamales.
Storing and Reheating
Store in an air-tight container in the refrigerator for up to 4 days or freeze for up to 4 months.
To reheat the pork red chile, pour in a small pot over medium heat and cook until warm. You can also microwave it in a microwaveable safe bowl until heated through.
Tips and Variations
- For an extra spicy sauce, add one or two more chiles de arbol.
- For a milder sauce, add only one chile de arbol or leave them out completely. You can also remove the seeds and veins, which contain most of the heat.
- If you like a soupier consistency, simply double the sauce recipe but keep the shredded pork at 4 cups.
- If you cannot find dried chiles in store, they are also available online on Amazon or at online grocers like mexgrocer.com, see the following links:
FAQ
Some people may occasionally refer to chile colorado sauce as adobo, but while the two are similar, there are key differences in their preparation. The most notable difference is that adobo includes vinegar, which gives it a tangy, acidic flavor. Additionally, while adobo can be used both as a marinade and a sauce, chile colorado is primarily used as a sauce for stews.
Chile Colorado originated in northern Mexico, particularly in states like Chihuahua and Sonora, and has gained popularity in the southwestern United States.
Yes, make it vegetarian or vegan by substituting the meat with vegetables or plant-based protein and use vegetable broth instead of chicken or pork broth.
Recipe
Chile Colorado with Pork
Equipment
- Blender or food processor
- Small Dutch oven or pot
- mixing spoon
Ingredients
- 4 cups shredded pork (see notes)
- 10 dried guajillo chiles
- 4 dried New Mexico chiles
- 2-3 dried chile de arbol chiles
- ¼ teaspoon ground cumin
- ¼ teaspoon oregano
- ¼ teaspoon Kosher salt (plus more to taste)
- 1 large garlic clove (or 2 small ones)
- ½ bay leaf
- ⅛ piece of a cinnamon stick (don’t use too much or the taste will be overpowering)
- 2 cups chicken broth (use compatible broth for Whole30)
- 1 ½ tablespoon oil
- ¼-1/2 additional chicken broth (if needed, see recipe)
Instructions
- Cook and shred meat. To speed up the prep time, you can plan ahead and cook the pork the night before or in the morning.
- Fill a medium-sized pot halfway with water and bring to a boil. Break the stems off of all of the dried chiles and add them to the boiling water. Let the chiles boil for 15-20 minutes until soft.
- Next, drain the chiles and place them in a blender or food processor. Add the cumin, oregano, ¼ teaspoon of salt, garlic, bay leaf, cinnamon stick, and 2 cups of chicken broth.
- Blend until smooth.
- Strain the sauce through a fine mesh sieve into a different container. Use a spoon to mix and push the sauce to help it through the strainer and get rid of all the seeds and any unblended pieces. If you have a high-powered blender you may not need to strain.
- Heat oil in a small Dutch oven or pot over medium heat. Pour the sauce in the pot and bring to a boil.
- Once the sauce is boiling, mix in the shredded pork. If the sauce looks too thick, add ¼-1/2 cups of additional chicken broth. Do not add too much broth or the sauce will become too thin and runny.
- Simmer over medium-low heat for 5-10 minutes until heated through and to allow the flavors to come together.
- Taste and add more salt if needed.
Notes
- I have a great and easy recipe for shredded pork that complements the chile colorado perfectly. Click here for Mexican Shredded Pork.
- For an extra spicy sauce, add one or two more chiles de arbol.
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- If you like a soupier consistency, simply double the sauce recipe but keep the shredded pork at 4 cups.
Nutrition
Originally published May 28, 2020. Updated post November 2022 and again on September 2024.
Karyn
I make mine similar. The way my mom taught me. I use beef or pork. Always come out great. Question though. You blend the bay leaf too or do you discard it?
everydaylatina
Hi Karyn, that's great. I blend the bay leaf with all the other spices.
Christina
I made a small batch for myself and my spouse, I used 8 guajillo chiles and 2 chiles de Arnold. It had no spice. What did I do wrong? We like it spicy. I did remove the seeds, should I have left them?
Christina
Arbol *
everydaylatina
Hi Christina, the seeds will definitely add more spice. However, I also would suggest to add more chiles de arbol. Guajillo chiles are not typically spicy, all the heat will come from the chiles de arbol.
Diana
Thank you for posting this recipe! I have never even tried to replicate my Mom's because she can never give me real measurements (i.e. "poquito", what does that mean?! like a tsp? a tbs? ughh!). I tried it about 2 weeks ago and it was super delicious! I kept trying to decipher why my Mom's tasted different than yours and it might be ground cloves? I remember helping her out last winter making tamales and she added some at the end. Thanks again!!
everydaylatina
Hi Diana, thank you for the comment and for trying out the recipe. I am so happy you liked it! I wonder if the cinnamon could be different from your mom's too? I know it's something my mom only uses when she makes red chile with pork but leaves it out in other chile colorado recipes.
Isabella
I’ve never cooked with dried chiles before so I was excited to try this. The recipe came together quickly and the recipe was super easy to follow. I only used Guajillo and New Mexico chiles and the spice was perfect. Delicious!
everydaylatina
Hi Isabella, I am so excited you cooked with dried chiles! I will be sharing more recipes using dried chiles in the future so you can keep practicing. So glad you liked it and made changes to fit your spice preference. Thank you!