Chili Colorado gets its name because it’s chili that is “colored red.” While my boyfriend was visiting, he told me that he had tried this amazing recipe recently, and that it was the real deal — an authentic Mexican recipe that was probably passed down through the ages.
That night, we went to the a local Mexican food grocery store and picked up all the necessary ingredients, including ancho, pasilla, and guajillo chili peppers.
We soaked them, blended them, and put them in my French oven with some chicken stock and pork shoulder. It thickened into this deep, smokey sauce. We crisped some tortillas, cracked open a cold beer, and tucked in to our comfort food.
Hey, I'm Sarah
Welcome to my blog, The French Press! Here you will find my favorite recipes, adventures, and other musings. Take a look around — I'm so glad you're here!