Chile Colorado

Name: Chili Colorado
Cook time: 40 min
Total time: 40 min
Yield: 4-6
Ingredients: 2tsp Minced garlic; 2.5oz Bravado Spice Garlic &amp; Arbol Moruga Scorpion Hot Sauce; 3 Ancho chiles, dried; 5-6 Arbol chiles, dried; 2lbs Pork shoulder, cubed into 1½-2 inch pieces; 2c Chicken stock; 3c Very hot water; 1c Chopped white onion; 1tsp Each salt &amp; pepper; ½tsp cumin; ½c Oil (corn or vegetable); 1c Flour

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Discover a delicious twist on a classic chili Colorado recipe by serving it over crispy masa waffles, creating a perfect balance of savory and slightly sweet flavors. This innovative dish combines Bravado Spice Garlic & Arbol Moruga Scorpion Hot Sauce, slow-cooked beef, and the unique texture of masa waffles for a truly memorable meal.

Created By Marisa Whitenton

Cooking Time

40 minutes

Servings

4-6

Ingredients

13 ITEMS

2Tbsp

2.5oz

Garlic & Árbol Moruga Scorpion Hot Sauce

Select Pack Size ↓

$12

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5-6

2lbs

3Tbsp

$10

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1tsp

1 tsp

Size

$5 $6

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½c

Instructions

In a large bowl, steep the dried chiles in 3c of very hot water for 20 minutes.
Mix the salt & pepper into the flour and coat the cubed pork in the flour and half a tsp each salt & pepper.
Heat the oil in a large skillet or dutch oven to medium heat and ad the floured pork, Add another half tsp salt & pepper. Cook until a crust begins to form on the pork. Add the onion & garlic & cook till softened.
While the pork cooks, blend the soaked chiles with ¾c of the chile water for about a minute until it forms a chile paste.
Add the chicken stock, chile paste, cumin, and Bravado Spice Garlic & Arbol Moruga Scorpion Hot Sauce to the pot with the pork. Mix, reduce heat, and simmer for about three hours or until pork is tender.
Serve with wam tortillas or corn bread, or corn bread waffles for a fun variation!