Step 1

Cut the stems off, and remove the seeds and veins of all the chiles.

Step 2

Add the chiles to a large stock pot.

Step 3

Cover with water.

Step 4

Bring to a boil.

Step 5

Turn heat off.

Step 6

Let sit in the pot for 5-10 minutes, or until pliable.

Step 7

Discard the water.

Step 8

Add the rehydrated chiles to a blender.

Step 9

Add salt, cumin, garlic, onion, and pork broth to the blender.

Step 10

Blend until smooth.

Step 11

Set aside until ready to use.

Step 12

Carefully remove the thorns (if necessary) with a sharp knife.

Step 13

Rinse the cactus paddles.

Step 14

Dice into 1-inch pieces.

Step 15

Place them in a stock pot and cover with water.

Step 16

Add salt and baking soda to the pot.

Step 17

Boil for 10 minutes.

Step 18

Discard water and rinse the cooked nopales.

Step 19

Set aside until ready to use.

Step 20

Heat the olive oil.

Step 21

Season the pork with salt, pepper, and cumin.

Step 22

Add the pork to the pot.

Step 23

Brown the meat.

Step 24

Stir occasionally.

Step 25

This will take about 5 minutes.

Step 26

Add the diced onion and cook for 1 minutes, or until translucent.

Step 27

Add the pork broth and chile colorado sauce.

Step 28

Mix to combine.

Step 29

Cook for 25 minutes on medium heat.

Step 30

Add the nopales.

Step 31

Cook for 5 additional minutes.

Step 32

Serve and enjoy!