When you go to a Mexican food restaurant and order Chile Colorado, you get delicious tender pork in a thick red chili sauce. In our house, we prefer our red chili more like a soup, so we eliminate the thickener and add beans for a bowl of pure, authentic Mexican flavor.

Red chili powder is the only spice in this recipe, so it’s important to find one you really love. Some of the more common commercial spice companies add anti-caking ingredients that make it difficult for the powder to dissolve in the water, which will result in a grainy texture. It’s best to find a pouch of red chili powder in the section of your grocery store that carries international spices.

Pork Red Chili

Ingredients

2 Tbsp cooking oil

2 lbs pork shoulder, cubed, or pork stew meat

6 Tbsp red chili powder

6 cups water

15 oz. can pinto beans

Cheddar cheese

Flour tortillas

Directions

Heat oil in a large pot over medium-low heat. Add pork cubes and cook until no longer pink, stirring often. The slower you cook the pork, the more tender it will be.

Add the chili powder to the pork and mix to coat. Cook 2 more minutes.

Add the water and stir to combine. Bring to a boil, then lower heat to simmer at least 1 hour.

To serve: heat the pinto beans and add a scoop to the bottom of a bowl. Ladle the red chili on top of the beans and top with grated cheese. Serve with flour tortillas.

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