PCC Chile Colorado recipe | PCC Community Markets
Roast seasoned pork until brown, then simmer in a flavorful Ancho sauce with onions, cilantro, and spices for hearty, authentic Mexican cuisine.
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Ingredients
- 1/4 cup brown rice flour
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 pounds boneless pork shoulder, fat trimmed and meat cut into 1-inch cubes
- 1/2 cup plus 2 tablespoons olive oil, divided
- 1 1/2 yellow onions, diced
- 3/4 cup Ancho Sauce
- 1/2 cup canned diced green chiles
- 2 tablespoons minced garlic
- 1/2 cup chopped cilantro
- 2 cups chicken stock
- 2 teaspoons cider vinegar
- 3/4 cup water
- 1/2 cup tomato sauce
- 2 teaspoons dried oregano
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