Chili Colorado

If your looking for an alternative chili recipe, this is for you. We love it and I am sure you will too. This is a bean less chili recipe. If you are looking for a chili recipe with beans, I do have one on site Chili Recipe.

What is your favorite type of chili to make? Let me know in the comments.

Chili Colorado Printable Recipe

2 Lbs. Boneless Pork Shoulder

5 Ancho Chilies

2 Pasilla Chilies

2 Guajillo Chilies
6-8 Cloves of Garlic, minced

2 Tbsp. Vegetable Oil
1 Onion, Chopped

2 Bay Leaves

1 Tbsp. Ground Cumin

2 Tsp. Oregano

2 Tsp. Sage, fresh sage
1 Tsp. Majorium 

8 Cups Chicken Stock

Salt 

Freshly Ground Black Pepper

Start by cutting the pork shoulder into 1/2 inch pieces. Heat up a dutch oven to medium high heat and add in the oil. Season the pork on all sides with salt an pepper and sear on sides until golden brown. 

Add in the onion, garlic, cumin, oregano, sage, majorium, bay leaves, and saute for 2-3 minutes. Add 5 cups of chicken stock and simmer, uncovered for an hour.

Meanwhile, remove the steams and seeds from the chilies and add them in a seperate pot with the remaining 3 cups of chicken stock and bring them up to a boil. Once the chilies are plump (after about 15-20 minutes) remove them from the heat and let cool. Once cool add the chilies and the 3 cups of chicken stock to a blender and blend them together.

After the pork has cooked for an hour add in the chili paste and continue to cook on medium low for another 45-60 minutes. Taste and adjusted seasoning with salt and pepper.

Serve and enjoy!!

Note: You can serve along side with rice and beans, or with a side of cornbread. This would also go great with a side of warm flour tortillas, and topped with avocado and queso cotija or queso fresco.

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