Chili Colorado

Yet another recipe from Bon Appetit.  It is simple but full of flavor.  Serve it with fresh tortillas, the corn salsa, and avocado slices. It's called chili but I serve it more like a taco and dipped it into the sauce as I ate it.

Chili Colorado

Ingredients:

5 ancho chilis, stem and seeds removed

2 pasillas chilis, stem and seeds removed

2 guajillos chilis, stem and seeds removed

3 cups chicken stock plus 5 cups chicken stock

2 lbs boneless pork shoulder or butt

salt

pepper

2 bay leaves

6 garlic cloves

1 tbs cumin

2 tsp chopped fresh sage

2 tsp chopped fresh oregano

tortillas, salsa, avocado

Directions:

1.  Bring 3 cups chicken stock to a boil.

2.  Add peppers.  Turn off heat.  Cover with saran wrap and steam for at least 30 minutes.

3.  Puree the chilis and liquid together.

4.  Cut the boneless pork shoulder into 1/2 inch cubes.  Season with salt and pepper.

5.  Heat some oil in heavy pot until hot.  Add pork and brown the meat.

6.  Add garlic, bay leaves, cumin, sage and oregano.  Stir until fragrant.

7.  Add 5 cups chicken stock.

8.  Simmer for about an hour.

9.  Add chili puree and simmer about 45 minutes until sauce thickens.

Serve with tortillas, salsa of your choice, and avocados slices.