authentic mexican food

This Pork Chile Colorado with Nopales recipe is to die for. Tender pork in a RICH, red chile sauce with incredible depth of flavor. This dish is seriously OMG delish!

Pork Chile Colorado with Nopales

Chile Guajillo (stems removed, seeded and deveined)

Ancho Chile (stems removed, seeded and deveined)

water

tspn salt

tspn cumin

garlic

onion

pork broth ((or chicken broth))

cactus paddles ((thorns removed))

tspn baking soda

olive oil

lbs diced pork (1-inch pieces)

tbsp salt ((or chicken bouillon))

tspn ground pepper

onion (diced)

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

Add the chiles to a large stock pot.

Cover with water.

Bring to a boil.

Turn heat off.

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

Discard the water.

Add the rehydrated chiles to a blender.

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

Blend until smooth.

Set aside until ready to use.

For the Chile Colorado Suace:

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

Rinse the cactus paddles.

Dice into 1-inch pieces.

Place them in a stock pot and cover with water.

Add salt and baking soda to the pot.

Boil for 10 minutes.

Discard water and rinse the cooked nopales.

For the Cactus Paddles:

Heat the olive oil.

Season the pork with salt, pepper, and cumin.

Add the pork to the pot.

Brown the meat.

Stir occasionally.

This will take about 5 minutes.

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

Add the pork broth and chile colorado sauce.

Mix to combine.

Cook for 25 minutes on medium heat.

Add the nopales.

Cook for 5 additional minutes.

Serve and enjoy!

For the Pork:

Chiles en Nogada is a traditional dish made of stuffed chiles with a sweet savory filling. The peppers are drizzled with a decadent walnut sauce, green parsley, and pomegranate seeds, resembling the colors of the Mexican flag. It’s a delicious way to celebrate Mexican Independence Day.

Chiles en Nogada

onion (finely diced)

lb pork

beef

tbsp salt

tsp ground pepper

garlic (finely minced)

tomato sauce

apple (diced)

peach (diced)

plantain (diced)

raisins

almonds

tbsp chopped biznaga ((or dried pineapple))

cloves

cinnamon

poblano peppers

goat cheese (package)

sour cream ((or crema mexicana))

walnuts (shelled and skinless)

hot water ((for soaking walnuts, if needed))

milk ((or heavy whipping cream))

tsp salt

sugar ((optional))

eggs

flour ((or more if needed))

oil ((for frying))

parsley ((topping))

pomegranate seeds ((topping))

Heat the oil in a large skillet.

Add the onion and cook for 1 minute.

Add the ground pork and ground beef.

Begin to break the meat up.

Add salt, pepper, garlic, and tomato sauce.

Cook for 5-7 minutes, or until the meat is fully cooked.

Add the remaining fruits and nuts to the skillet.

Stir to combine. Cook for 5 minutes.

Turn heat off. Set aside until ready to use.

To Make the Filling:

Rinse and pat dry the poblanos.

Place over the flame and char the skin on all sides.

About 3 minutes on each side.

Place in a sealable bag, or cover with plastic wrap.

Steam for 10 minutes.

Peel the skin, using a knife or spoon.

Make a cut lengthwise on one of the sides of the pepper.

Don&#39;t cut all the way through. We are making a pocket.

Remove the seeds and veins from inside the pepper.

Repeat with all the peppers.

Cover and set aside until ready to use.

How to Roast the Poblano Peppers:

Place the walnuts in hot water for 5 minutes.

Use a sharp knife to remove the skin.

Let cool before making the nogada.

How to Remove the Skin from the Walnuts:

Place all the ingredients in a blender.

Taste for salt and sweetness.

How to Make the Walnut Sauce:

Add 3-4 tablespoons to the center of the chile, depending on the size of the chile.

Use toothpicks to close the opening.

Be sure to use as many toothpicks as needed, or the filling will come out during the frying.

How to Stuff the Chiles:

Separate the egg yolk from the egg whites.

Using a mixer, beat the egg whites until a stiff peak forms.

Add the egg yolks one at a time to the egg whites.

How to Make the Egg Coating:

Set up a station - flour, egg mixture, and frying pan.

Heat the oil in a frying pan.

Cover the stuffed chile in flour.

Tap the chile to remove any excess flour.

Dip chile in the egg mixture.

Place in the hot oil.

Fry for 3 minutes on each side.

Carefully turn the chile, using two spatulas.

Spoon some of the hot oil in hard to reach areas like the stem of the chile.

Set on a paper towel to drain any excess oil.

Remove the toothpicks.

How to Fry the Chiles:

Place cooked chile on a plate.

Drizzle with the walnut sauce.

Top with pomegranate seeds and chopped parsley.

How to Plate:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1631215737/d7fko3qfb4ebmifczmya.mp4

This EASY Mole recipe makes a delicious and rich sauce. It’s made with chiles and rich Mexican chocolate. Ready in no time and perfect for any occasion.

Easy Mole Recipe

tomatoes

ancho

water ((divided))

bread ((such

cumin

tspn pepper

chocolate

chicken broth

tbsp sugar ((optional))

In a large skillet, roast the tomatoes.

Add the dried ancho chile.

Toast for 1 minute on each side.

Remove immediately.

If the chile burns, the sauce will be bitter.

Continue roasting the tomatoes while you boil 4 cups of water.

Remove the stems and open up the anchos to remove the seeds.

Discard the stems and the seeds.

Place the anchos inside the boiling water.

Turn the heat off and let them sit in the hot water for 5 minutes, or until pliable.

Roast the tomatoes on all sides.

Add the onion, garlic, and bread to the skillet.

Char all the sides of the onions as well.

Remove the garlic and bread once toasted.

Remove the onions and tomatoes once they are ready.

Discard the water from the dried chiles.

Place the rehydrated dried chiles, tomatoes, onion, garlic, and bread into a blender.

Add 1 cup of water.

Heat the olive oil in a stock pot.

Place a strainer over the top of the stock pot.

Carefully and slowly strain the mole sauce into the stock pot.

Remove strainer.

Add the chicken broth and Mexican chocolate tablet.

Stir until the chocolate has melted.

Taste it. If you want it sweeter, add 1 tbsp sugar.

How To Make The Sauce:

Add the sauce, 2 cups chicken broth, and cooked chicken to a stock pot.

Once the chicken is fully heated, it&#039;s ready!

Serve with rice and tortillas. Enjoy!

How to Cook with the Sauce:

Grilled Pork Chops Adobo (or in Spanish, “Chuletas Adobadas”) are full of lick-smacking flavor. Consider this recipe for your next backyard BBQ or family dinner. 

Grilled Pork Chops Adobo (Chuletas Adobadas)

Guajillo Chiles (deveined and seeds removed)

Ancho Chiles (deveined and seeds removed)

garlic (roasted)

onion (roasted)

Chile Chipotle (in adobo sauce)

bay leaves

Pepper

oregano

apple cider vinegar

achiote paste

salt

pineapple juice

pork chops

Bring water to a boil in a saucepan.

Turn the heat off.

Add the guajillo chiles and ancho chiles to the sauce pan.

Cover with a lid.

Let sit for 5 minutes, or until chile is soft.

Meanwhile, char the garlic and onion.

(This will only take 1-2 minutes).

Watch carefully so as not to burn.

To a blender, add the garlic, onion, chipotle, bay leaves, pepper, oregano, cumin, cinnamon, cloves, apple cider vinegar, water, achiote paste, salt, pineapple juice, and reconstituted chile.

Top 5 authentic mexican food recipes from across the web

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Pork Chile Colorado with Nopales

Chiles en Nogada

Easy Mole Recipe

Grilled Pork Chops Adobo (Chuletas ...

Carne Asada

Top 5 authentic mexican food recipes from across the web

The most viewed authentic mexican food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pork Chile Colorado with Nopales

Chiles en Nogada

Easy Mole Recipe

Grilled Pork Chops Adobo (Chuletas ...

Carne Asada

The most viewed authentic mexican food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine