This version of Chile Colorado is made with pork and an enchilada spice blend, rather than using dried, and then rehydrated, peppers. It is much easier to use a good powdered spice blend, and the blend we used included cumin and a few other spices that greatly enhanced the flavor. We used fresh cactus paddles (nopales), which do require removal of the thorns. Fresh nopales and a great spice blend make this dish delicious with a little less time.
4tomatoesroughly chopped, or 1 can (15 oz) diced tomatoes
2sprigsepazoteor 2 tsps dried (optional); alternatively use Mexican oregano
2poundscactus paddlesthorns removed (see post) and diced (3 cups diced)
Instructions
Prepare the cactus - remove thorns by cutting off the thick edges of the cactus and then using a spoon to scrape off the thorns (see video for details). When thorns from one paddle are removed place in a bowl of water while removing from rest of paddles. Run your hands along the paddle to make sure all thorns are removed, and then chop or dice into bite size pieces. Set aside.
2 pounds cactus paddles
Put pork in Dutch oven or nonstick stockpot and turn heat to high. Add water and salt. Heat until almost all of the water has evaporated, stirring occasionally. Once the water evaporates, add 2 tablespoons of oil and stir occasionally to lightly sear the pork pieces.
2.5 pounds diced pork, 1 cup water, 2 teaspoons salt, 2 tablespoons olive or vegetable oil
While the pork is cooking, in a separate pot, heat 1 tablespoon oil over medium-high heat and add cactus and one of the quarters of the onion. Stir to combine and continue cooking until cactus is a pale green - about 10 minutes.
1/2 onion, 2 pounds cactus paddles
If using fresh tomatoes, broil the tomatoes and the remaining half of the onion on high for 5-8 minutes per side. Add garlic and saute for 30 seconds. Set aside to cool slightly. If using canned tomatoes, broil the onion alone until charred.
1/2 onion, 4 tomatoes, 2-4 cloves garlic
To a food processor or blender, add the tomato mixture and a powdered enchilada spice blend (we used the blend from Heathglen). If using whole chiles, stem and seed them and add to the food processor (Some people will roast them first). Blend everything until smooth. Add a small amount of water (1/2 cup - 1 cup) and blend again if the sauce is too thick for you.
4 tablespoons HeathGlen's enchilada spice mix
Combine tomato/chile/enchilada mix, seared pork cubes and cooked cactus in the dutch oven. Bring to a boil and then reduce heat to medium low until the chile colorado is at a simmer. Simmer for 15-20 minutes, adding the epazote about 5 minutes before it is ready.
2 sprigs epazote
Video
Notes
Serving Suggestions:
I prefer this with corn tortillas, but flour tortillas are fine
With a side of refried beans
Over a bed of rice or cauliflower rice
Over a couple of fried eggs for a easy low carb breakfast
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