Sous Vide Chili Colorado

Ingredients for 4

• 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

Directions

• 

  Step 1

  Set Anova Sous Vide Precision Cooker to 160°F (74°C).

• 

  Step 2

  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.

• 

  Step 3

  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.

• 

  Step 4

  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.

• 

  Step 5

  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.

• 

  Step 6

  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”)

• 

  Step 0

  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.

• 

  Step 1

  Add the pork to the sauce, simmer for one minute, and serve.

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