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    Home » Mexican Recipes » Pork Chile Colorado Asado Recipe

    Pork Chile Colorado Asado Recipe

    Date: February 24, 2022 by Christian Guzman • This post may contain affiliate links. See Privacy Policy below.

    Pork chile colorado, also known as chili colorado or pork asado, is a perfect hearty Mexican comfort food, well known for its brilliant red chile flavored sauce.

    Like many Mexican recipes, you combine it with other things to make the meal. My favorite is adding this pork chile colorado to a large flour tortilla with rice, beans and cheese for a burrito. Fry it, for a chimichanga.

    You can eat chile colorado in a bowl like a soup or stew. You can use it for nachos, tacos and even tamales.

    • What Does Chile Colorado Mean?
    • What is Achiote?
    • California Chiles vs. New Mexico Chiles
    • What is West Texas Pork Asado?
    • Recipe
    24Btie: Pork Chile Colorado Asado Recipe by Christian Guzman
    Serve Chile Colorado with rice, beans and fresh pico de gallo.
    Jump to Recipe

    What Does Chile Colorado Mean?

    The word “Colorado” in this dish doesn’t have anything to do with the State of Colorado in the United States. Colorado literally means “colored red”. It is given to this dish because of its very distinctive red color. It really IS the brilliant dark red shown in the photos here.

    Colorado has nothing to do with the United States at all. This dish is traditional from the northern part of Mexico.

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    What Type of Roast Do You Use?

    Many times, I’ve seen this made with beef roast. Because pork is less expensive, I usually use pork roast instead.

    As far as pork goes, pork shoulder works well as a juicy cut. I can’t usually find them small enough for out two-person family so mom usually buys pork loin roast. You can get them around two pounds which is perfect.

    I look forward to trying it with beef another time. I may try this with venison later as well. Since this is made in the slow cooker, just about any cut of roast is going to be tender for you.

    Spice Blend for Searing

    For this dish, you will need all the typical spices which I use all the time: salt, cumin, oregano, garlic powder and onion powder.

    The only thing I’ve added, that I don’t usually add, is a little bit of achiote powder.

    Salt, oregano, cumin, garlic powder, onion powder and achiote are used for seasoning the chile colorado.
    Achiote Molido, ground annatto, is a deep red brown spice that is readily available in most Mexican markets.

    These spices are mixed together to make a blend. Add them to the raw pork and then sear the meat in a skillet. It will help retain the flavor and color throughout the cooking process.

    What is Achiote?

    Achiote is a strong seasoning, made from annatto seed. It is a deep reddish brown and, when used sparingly, can be used primarily for coloring.

    It has a little bit of a smoky flavoring which reminds me of smoked paprika. I’ve used it in replace of paprika when I make my own chorizo with this recipe.

    Using the achiote is completely optional for this dish since I’ve used it primarily for coloring. Since it’s very strong, use care not to use too much unless you are familiar with the taste.

    Read more about achiote at Chili Pepper Madness.

    Dried Mexican Chiles

    Once you get the spices out of the way, there aren’t many ingredients. For more authentic results, use dried chiles for the braising sauce.

    Only a few ingredients are used once the dried chiles are decided on.

    Braising is a method of first searing the meat then slow cooking in a liquid or sauce.

    California Chiles vs. New Mexico Chiles

    My favorite dried Mexican chiles are California chiles. These are the dried versions of Anaheim peppers that were grown in California. Sometimes they’re also called the same thing: Anaheim chiles, but they are clearly the dried version.

    You can also find New Mexico chiles. These are the same chile but grown in New Mexico. It seems a mystery, but the ones from New Mexico are a little more spicy than the ones grown in California.

    The only explanation is the differences in weather and soil. You can use either chile.

    You can also use Guajillo chiles instead. They look almost exactly the same but they’re a slightly spicier chile.

    Ancho Chiles

    I’ve used an ancho chile which is the dried version of a poblano. Poblano chiles aren’t spicy. Maybe a step up over a bell pepper. It will add more depth of flavor.

    You could also add Pasilla or even Chipotle chiles.

    Chiles de Arbol

    I’ve also used a few chile de arbol. Chile de arbol are quite spicy. Two or three certainly won’t affect the heat too much. The heat will be there and you can feel it but it’s not over the top.

    large variety of Mexican dried chiles on a white table

    If you prefer more heat, you have some options. Using Guajillo chiles will give you the same necessary red color but it will increase the heat.

    Adding more chiles de arbol will increase the spice but be careful with this one. It’s definitely fairly spicy.

    Three of these small chiles didn’t really affect me much. Feel free to experiment by adding additional ground spices, if you like, once everything is prepared.

    Pequin Chiles

    Instead of chile de arbol, you may also think about using pequin chiles. I’m a lightweight when it comes to spicy chiles but, if you’re familiar with them, you can very easily spice this up to your desired level of heat.

    To learn more about how much spicy heat is in each chile pepper, view the Scoville Heat Scale which lists several different peppers used here.

    Is The Flavor of Red Chiles Too Strong For You?

    Because this dish is made with only a red chile base, it may be a little strong for you. I prefer to eat it in a burrito because everything together complements it perfectly.

    Mixing the meat with the rice and beans, then scraping it up with a folded tortilla? Perfection!

    You can easily turn this into a guisado (stew) by adding tomato, chopped potatoes and carrots, for instance. It can be eaten by itself or turn it into something new. It’s completely up to you how you use it in your meals. That’s the beauty of Mexican cooking.

    24Btie: Pork Chile Colorado Asado Recipe by Christian Guzman

    What is West Texas Pork Asado?

    This dish can also be called pork asado in parts of west Texas. Since my mom was born in west Texas, I thought I should mention it.

    West Texas Asado is made just like this except using primarily Ancho Chiles instead of deep red chiles. This makes the result more of a dark brown. You can easily substitute any chiles in this recipe, including Ancho.

    plate of birria tacos with link to recipe

    Reconstituting the Chiles

    When you are using dried Mexican chiles, you will usually want to reconstitute them.

    The dried chiles, onion and garlic are steamed in water to reconstitute them.

    Once you’ve removed the stems and seeds, cover them with water and cook everything on the stove top for about 15 minutes.

    Once reconstituted, the chiles, onions and garlic are pulsed in an electric blender.
    The blender is one of the most important appliances in a Mexican kitchen.

    This will make the chiles, onion and garlic soft enough to run through a blender to make the sauce.

    Delicious seared pork bites in a skillet.
    When searing, make sure that the pan is hot enough so you can get these perfect crispy bits.

    Before putting the pork in the crock pot, sear it first to seal in the juices.

    Mix the red chile sauce with the pork bites before slow cooking.
    Slow cooking makes the pork perfectly tender.

    Slow cooking the pork in the delicious red chile sauce will make it moist and fork tender.

    More Mexican food recipes

    If you like Mexican food, I have several Mexican food recipes or choose one of these favorites.

    • Fresh Pico de Gallo from Scratch
    • Chicken Molé Tacos with Doña Maria Sauce
    • Chipotle Barbacoa Beef with Homemade Adobo
    • Traditional Homemade Pork Tamales

    Recipe

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    Pork Chile Colorado

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    4.84 from 54 votes
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Slow Cooker Time: 4 hours
    Total Time: 4 hours 50 minutes
    Servings: 8 servings
    Calories: 221kcal
    Author: Christian Guzman
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    Pork chile colorado, also known as chili colorado or pork asado, is a perfect hearty Mexican comfort food, well known for its brilliant red chile flavored sauce.

    For more information, be sure to check the recipe details in the attached 24Bite® post.

    Equipment

    • Electric Blender
    • 6 quart Crock Pot (slow cooker)

    Ingredients

    Chile Sauce

    • 1 Onion
    • 6 Garlic Cloves
    • 9 Dried Chiles, like Anaheim, California or Guajillo
    • 3 Chile de Arbol
    • 1 Ancho Chile
    • Water

    Seared Pork

    • 2 tablespoons Baking Powder
    • 1 teaspoon Salt
    • 1 teaspoon Cumin
    • 1 teaspoon Onion Powder
    • 1 teaspoon Garlic Powder
    • 1 teaspoon Oregano
    • ½ teaspoon Achiote, (optional)
    • 2 pounds Pork Loin Roast, like Tyson Pork Loin Ribeye Roast
    • 2 tablespoons Olive Oil

    Slow Cooking

    • 3 cups Beef Broth
    • 2 Bay Leaves

    Instructions

    Chile Sauce

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

    Seared Pork

    • While chiles are heating, in a small bowl, mix together baking powder, salt, cumin, onion powder, garlic powder, oregano and achiote. Set aside.
    • Cut pork roast into bite sized pieces. In medium bowl, mix well with enough spice powder to cover.
    • In large skillet, heat olive oil on medium high heat. Add pork roast pieces and cook, stirring occasionally, until seared (about 8-10 minutes).

    Slow Cooking

    • Remove pork roast pieces to crock pot and stir together with chile mixture. Add bay leaves and stir gently.
    • Cook 3-4 hours on high, or 5-6 hours on low. Remove bay leaves before servng.



    Note: If there is a video, it will not display while there is an adblocker.

    Notes

    Serve immediately in bowls as chili, if desired. You can also serve in warm corn tortillas with sauteed bell pepper and onions, red cabbage, chopped tomatoes, chile sauce, crema, avocado, limes and cheese. This meat can also be used in burritos and tamales.
    If you want to thicken up the liquid, remove about one cup liquid and slowly stir in three tablespoons masa harina (corn flour) to make a paste then stir it into the slow cooker and continue cooking.
    Another option is to put about a cup of liquid in a blender then tear up 4-6 corn tortillas into the blender and process, then pour back into the slow cooker.
    If the chile taste is too strong for you, you can turn it into a guisado (stew) by adding potato, tomatoes and carrots.
    View the step by step Pork Chile Colorado Web Story.
    Nutrition Facts
    Pork Chile Colorado
    Amount Per Serving
    Calories 221 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 2g13%
    Sodium 801mg35%
    Carbohydrates 8g3%
    Fiber 2g8%
    Sugar 3g3%
    Protein 28g56%
    * Percent Daily Values are based on a 2000 calorie diet.
    Course Main Course
    Cuisine Mexican, Tex-Mex
    Keyword Chile Colorado de Puero, Chili Colorado, Pork Asado, West Texas Asado
    ______________________



    Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.

    © 2019-2023 Kim Guzman and Christian Guzman. All rights reserved. Subscribe to 24Bite email newsletters.



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    Mexican Recipes, Pork Recipes, Slow Cooker Recipes

    Reader Interactions

    Comments

    1. Anecia Hero says

      August 15, 2020 at 8:46 pm

      5 stars
      I cannot wait to try this!!!

      Reply
    2. New Mexico says

      September 01, 2020 at 11:22 am

      That’s not how you make chili colorado

      Reply
      • Christian Guzman says

        September 01, 2020 at 12:23 pm

        Thanks for visiting! Welcome to the world of “my abuelita makes things differently”. The cooking differences between regions and households are what make us unique. Enjoy!

        Reply
    3. Gina says

      September 02, 2020 at 6:50 am

      5 stars
      Love all the spice in this dish. I actually think I prefer it with pork over beef so I’m glad you went that route!

      Reply
    4. Bintu | Recipes From A Pantry says

      September 02, 2020 at 6:52 am

      5 stars
      This sounds so flavourful and comforting! Can’t wait to give it a try!

      Reply
    5. Jacqueline Meldrum says

      September 02, 2020 at 6:57 am

      5 stars
      That’s so colourful and inviting. I like your spice mix too.

      Reply
    6. Shelley says

      September 02, 2020 at 7:31 am

      5 stars
      Wow, Christian, this looks absolutely sensational! And yet it really is easy enough to pull off for a busy weeknight (gotta love crock pot magic)! Great method photos and little tips along the way, too – especially about the options for dried chiles, which is something I don’t know much about. Thank you!

      Reply
    7. Jaylene says

      March 17, 2021 at 1:09 am

      5 stars
      this is very similar to our own pork asado here in the Philippines. We just made it a bit ‘native’ to our taste buds. But honestly, both are delicious!

      Reply
    8. Stephanie says

      May 02, 2022 at 5:25 pm

      5 stars
      This was really delicious and I expect it to be even more tasty after it sits overnight. I cooked it for about 4 hours on high in the crock pot and it was so tender and flavorful. I did thicken it with a corn starch slurry (using the cooking liquid). I also felt that it needed acid so I achieved that by serving with lime crema. Highly recommend.

      Reply
      • Christian Guzman says

        May 07, 2022 at 3:33 am

        I’m so glad you enjoyed it. Thanks so much for the tips and thank you for visiting!

        Reply
    9. Rachel D says

      July 06, 2022 at 7:35 am

      5 stars
      I adore all recipes that pack a ton of flavour while the crockpot does half the work for me! I tried it two ways, a kid-friendly one with fewer chiles, and your own way. BOTH rocked 🔥! Sorprendi a mi novio con esto despues del trabajo y le ENCANTO! Gracias por darme muchos puntos de novia jaja! And thank you to Abuela too!

      Reply
      • Christian Guzman says

        July 07, 2022 at 7:40 am

        That’s great! I’m glad it worked out well for you. Thank you for visiting!

        Reply
    10. Amy Liu Dong says

      September 03, 2022 at 1:18 am

      5 stars
      This dish is so unique and looks absolutely delicious! The red sauce of this dish makes it enticing and tempting! I would love to cook this for the family!

      Reply
    11. Gwynn says

      September 03, 2022 at 7:33 pm

      5 stars
      I’m always looking for new slow cooker recipes and this one is a keeper for sure! So delicious!

      Reply

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