PCC Chile Colorado

Serves: 6 to 8

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These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free



Preheat oven to 350º F.

Combine flour, cumin, chili powder, salt and pepper. Toss pork in flour and shake off excess.

Pour 1/2 cup oil on two sheet pans and divide the pork evenly between them. Roast in oven for 30 minutes, or until brown. Cool.

In a large skillet, sauté the onions in 2 tablespoons hot oil for 2 minutes. Add the Ancho Sauce and chiles and sauté 2 minutes more. Add the garlic and cilantro and sauté briefly. Deglaze pan by adding a little of the chicken stock.

Add the pork, all remaining stock, vinegar, water, tomato sauce and oregano.

Cover and simmer 1 1/2 hours over low heat, stirring occasionally. Adjust consistency with water if necessary.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

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More about: pork


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