![\"\"](\"https:\/\/consultationforyou.com\/wp-content\/uploads\/2024\/05\/311717583_520360460103535_1232180410183045459_n.jpeg\")
<\/p>\n<\/p>\n
For the Chile Colorado:<\/strong><\/p>\n 2 lbs pork shoulder or pork butt, diced into small cubes<\/p>\n 1 tablespoon vegetable oil<\/p>\n 1 large onion, diced<\/p>\n 4 cloves garlic, minced<\/p>\n 1 teaspoon ground cumin<\/p>\n 1 teaspoon dried oregano<\/p>\n 2 cups chicken broth<\/p>\n 8 dried guajillo chiles<\/p>\n 4 dried ancho chiles<\/p>\n 2 cups water (for soaking chiles)<\/p>\n Salt and pepper to taste<\/p>\n For the Tortillas:<\/strong><\/p>\n 2 cups all-purpose flour<\/p>\n 1\/2 teaspoon salt<\/p>\n 3 tablespoons lard or vegetable shortening<\/p>\n 3\/4 cup warm water<\/p>\n <\/p>\n Prepare the Dried Chiles:<\/strong><\/p>\n Remove the stems and seeds from the dried guajillo and ancho chiles.<\/p>\n Place the chiles in a bowl and cover with 2 cups of hot water. Let them soak for about 20 minutes until they are soft.<\/p>\n Drain the chiles, reserving the soaking liquid, and transfer them to a blender. Add about 1 cup of the soaking liquid and blend until smooth. Set aside.<\/p>\n Cook the Pork:<\/strong><\/p>\n In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.<\/p>\n Add the diced pork and brown on all sides. Remove the pork from the pot and set aside.<\/p>\n Cook the Vegetables:<\/strong><\/p>\n In the same pot, add the diced onion and cook until softened, about 5 minutes.<\/p>\n Add the minced garlic, ground cumin, and dried oregano. Cook for another 1-2 minutes until fragrant.<\/p>\n Combine and Simmer:<\/strong><\/p>\n Return the browned pork to the pot.<\/p>\n Add the blended chile sauce and chicken broth. Stir to combine.<\/p>\n Bring to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the pork is tender and the sauce has thickened. Stir occasionally.<\/p>\n Season with salt and pepper to taste.<\/p>\n Prepare the Tortillas:<\/strong><\/p>\n In a large mixing bowl, combine the flour and salt.<\/p>\n Add the lard or vegetable shortening and mix with your fingers until the mixture resembles coarse crumbs.<\/p>\n Gradually add the warm water, mixing until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.<\/p>\n Divide the dough into 12 equal pieces and roll each piece into a ball. Cover with a clean towel and let them rest for about 15 minutes.<\/p>\n Heat a dry skillet or griddle over medium-high heat.<\/p>\n Roll out each dough ball into a thin circle, about 6-8 inches in diameter.<\/p>\n Cook each tortilla in the hot skillet for about 1-2 minutes on each side, or until bubbles form and the tortilla is lightly browned. Keep the cooked tortillas warm in a towel.<\/p>\n Serve:<\/strong><\/p>\n Serve the Chile Colorado hot with the fresh homemade tortillas.<\/p>\n Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: For the Chile Colorado: 2 lbs pork shoulder or pork butt, diced into small cubes 1 tablespoon vegetable oil 1 large onion, diced 4 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon dried oregano 2 cups chicken broth 8 dried guajillo chiles 4 dried ancho chiles 2 cups water (for soaking chiles) Salt […]<\/p>\n","protected":false},"author":1,"featured_media":5439,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-5437","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\tTURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/p>\nDirections:<\/strong><\/h2>\n