Go Back
–+ servings

Slow-Cooker Chili Colorado

Let your kitchen wake up to the smell of pork slowly luxuriating in smoky ancho-guajillo sauce.
Print Recipe
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Course: Soup
Cuisine: Mexican
Servings: 6 servings
Calories: 340kcal

Ingredients

  • 2 lb pork shoulder or butt cubed 1-inch; sub: beef chuck
  • 3 pods dried ancho chiles sub: pasilla
  • 4 pods dried guajillo chiles sub: New Mexico red
  • 1/2 medium yellow onion quartered; sub: white onion
  • 4 garlic cloves sub: 1 tsp garlic powder
  • 2 cups chicken or beef broth sub: bone broth
  • 1 tbsp apple-cider vinegar sub: lime juice
  • 1 tsp ground cumin sub: smoked paprika
  • 1 tsp dried oregano Mexican; sub: marjoram
  • Sea salt & pepper to taste
  • Optional garnish: chopped cilantro sub: radish slices

Instructions

  • Prep the chiles: Snap off stems, shake out seeds. Toast pods 30 sec per side in a dry skillet, then cover with hot water 5 min to soften.
  • Blend the sauce: Drain chiles; blend with onion, garlic, broth, vinegar, cumin, oregano, 1 tsp salt until velvety.
  • Load the slow cooker: Add cubed pork, season with pepper, pour sauce over, stir to coat.
  • Cook low & slow: LOW 7–8 h, or HIGH 4 h. Pork should shred with a fork and sauce will thicken.
  • Finish & serve: Taste for salt, thin with a splash of broth if needed, scatter cilantro. Spoon into bowls or over cauliflower rice.

Nutrition

Serving: 1serving | Calories: 340kcal | Protein: 32g | Fat: 22g | Fiber: 2g
Tried this recipe?Let us know how it was!