Sous Vide Chili Colorado
Chili Colorado is a traditional Mexican dish of beef or pork stewed in a bold, rich sauce made from dried chiles and spices. Some recipes call for using pre-ground chili spices, but it’s well worth the effort to track down high-quality whole dried chiles, which provide a far deeper, smokier finished flavor.
For this recipe, we used well-marbled pork shoulder, but beef chuck (or even beef short ribs) would work just as well. We’ve made this dish in a Dutch oven, and the result is good, though the meat was somehow both tender and a bit dry. Thanks to the even cooking of the Anova Sous Vide Precision Cooker, the pork here is perfectly moist and tender in every bite, with a sauce just as good, if not better.
Serve warm with fresh corn or flour tortillas, pickled red onion, cilantro, avocado, limes, and a side of rice. If you like a little extra heat, serve with slices of fresh jalapeño.
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Prep Time: 00:45
Recipe Time: 12:00
160F / 71.1C
- 2 pounds boneless pork shoulder, cut into 1/2-inch pieces
- 1 quart chicken stock
- 4 dried whole ancho chiles
- 2 dried whole guajillo chiles
- 2 dried whole pasilla chiles
- 5 garlic cloves, thinly sliced
- 1 medium yellow onion, large dice
- 1 tablespoon ground cumin
- 2 teaspoons dried Mexican oregano
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 2 bay leaves
- Kosher salt
- Set Anova Sous Vide Precision Cooker to 160°F (74°C).
- In a large sauce pan, bring the chicken stock to a boil. Remove from the heat and add dried chiles, oregano, and bay leaves. Cover with plastic wrap and let rest for 30 minutes.
- Heat a large cast-iron skillet over medium-high heat. Season pork liberally with salt and sear until golden brown. Work in batches to prevent overcrowding the pan. Set aside pork and accumulated cooking juices.
- In the same pan, add onions, garlic, and cumin. Saute over medium-high heat until golden brown and cooked through, about 10 minutes. Remove from the heat and deglaze with vinegar, scraping bottom of pan to loosen any remaining pieces.
- Remove the chiles from the chicken stock, discard the stems, and add to blender. Strain the chicken stock and add to blender with onion-garlic mixture and honey. Season with salt and puree until smooth.
- Strain the sauce to remove any remaining seeds. Add sauce, and pork to a large Ziplock or vacuum bag. Seal the bag and place in the water bath. Set the timer for 12 hours.
Add title (e.g. “Finishing Steps - Stovetop”, “Finishing Steps - Grill”)
- Remove the pork from the bag and set aside. Pour the cooking liquid into a large sauce pan and simmer over medium-high until reduced by half, about 10 minutes.
- Add the pork to the sauce, simmer for one minute, and serve.