I was talking online with my sister about food my mom used to make at home. I remembered something later that night called Chile Colorado and I did have pork, although I think she made it with beef? Anyway, this needed to be the Reader's Digest version because I was so hungry. Plus I had no idea how she made hers. In fact, this is almost another mash-up of several of her dishes as we were also remembering something she made with potatoes and ground beef in a thin chile sauce.
Basically, instead of a green chile gravy, this time I wanted to do a red chile but instead of making it stew-like, I wanted a thin sauce. The consistency you might get if you made it in a crock pot. I just diced the pork, browned it up, then added some of my chili powder mix, three chipotle peppers with some of the adobo sauce, cumin, and garlic before pouring in the chicken stock. Then I put in the cubed green peppers and onions, a can of fire roasted tomatoes. Brought that to a boil, then lowered the heat, put it on simmer for about an hour. Worthy of sopping up with warm flour torts! Adjust the salt at the very end.
Since I refostered my love for refried pinto beans I realized that I should figure a lower fat version. So instead of a bacon drippings start, I just used a little sauteed onion and fresh jalapeno in EVOO and smashed the canned beans together with a touch of chicken stock. Afterwards I added a bit of mild cheddar and chopped pickled jalapenos and just about a tablespoon of sour cream for creaminess.
Hearty!
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