Pork Chile Colorado

Step 1

Quarter onion. Peel garlic cloves. Stem, seed and rinse all dried chiles. Place all in a medium sauce pan with enough water to cover.

Step 2

Place pan on medium high heat and bring to a boil then reduce to low and cover with lid. Allow to cook until everything is heated through and chiles are soft, about 15 minutes. (Continue with searing the pork while this is cooking.)

Step 3

With slotted spoon, remove all ingredients from sauce pan to electric blender. Add enough fresh water to allow blender blades to turn easily. Pulse until fully chopped and blended.

Step 4

Place mesh strainer on top of medium bowl and pour in chile mixture. Allow liquid to strain through, using a spoon to press out as much liquid as possible then discard the solids. Pour into clean crock pot and stir in the beef broth.

Step 5

While chiles are heating, in a small bowl, mix together baking powder, salt, cumin, onion powder, garlic powder, oregano and achiote. Set aside.

Step 6

Cut pork roast into bite sized pieces. In medium bowl, mix well with enough spice powder to cover.

Step 7

In large skillet, heat olive oil on medium high heat. Add pork roast pieces and cook, stirring occasionally, until seared (about 8-10 minutes).

Step 8

Remove pork roast pieces to crock pot and stir together with chile mixture. Add bay leaves and stir gently.

Step 9

Cook 3-4 hours on high, or 5-6 hours on low. Remove bay leaves before servng.