Chile Colorado con Carne
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Chile Colorado con Carne

Submitted by: Melinda Urbina

Prep Time: 30 Minutes

Cook Time: 1 Hour

Servings: 4

Also known as pork with red chile. This is a New Mexican dish that is absolutely delicious.


    4 pork tenderloin

    1 dried red chili pepper

    2 tbsp. coconut oil

    sea salt to taste

    2 clove garlic


I did not list the quantity on the pork or chile because it is all in the quantity you want to make. You can find the red chile pods (dehydrated Anaheim peppers) in the mexican food section of your grocery store. If these are not available, you can use chile powder (see below for directions).

Take the trimmed and cubed pork and place in a medium sized pot or Dutch oven. Add about 1/2 cup of water and salt and cook on medium heat until all of the liquid has evaporated.

While cooking the pork, get the red chile pods, remove the stems and boil with garlic cloves and a teaspoon of sea salt until rehydrated. Place rehydrated chile pods in a blender with garlic and about half to 3/4 of the water used for boilling. Blend until smooth. This will make a chile "sauce" about the consistancy of pea soup. There will be bits of the peel of the chile in the sauce, I use a wire strainer and strain that out but if you don't have one, its okay. Set the sauce aside.

Once the liquid in the pork has evaporated, add about 2 tablespoons of coconut oil and cook until slightly browned. Once browned, pour in the chile sauce. Simmer until slightly reduced. Serve and enjoy!

Chile powder directions for chile sauce: Depending on how much pork you have, using a 2 to 1 ratio (for every 2 tablespoons of chile powder use 1 cup of water), get 2 heaping tablespoons of chile powder and 1 cup of water, add about 1/2 heaping tablespoon of spelt flour (for thickening) and sea salt to taste. Simmer this mixture until it is the consistancy of tomato soup.