PCC Chile Colorado

PCC Chile Colorado

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?
100% would make it again


  • 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


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 pork evenly between them. Roast in the oven for 30 minutes, or until brown. Cool.

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

Add pork, all remaining stock, vinegar, water, tomato sauce and oregano. Cover and simmer for 1 1/2 hours over low heat, stirring occasionally. Adjust consistency with water if necessary.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member