Search thousands of recipes reviewed by home cooks like you.

Chili Colorado

Chili Colorado

  • Prep

    15 m
  • Cook

    1 h 40 m
  • Ready In

    1 h 55 m
Ron Shepherd

Ron Shepherd

This is a rich, mild chili and pork stew. It is one of my favorite things, which I like to eat from a bowl with plenty of saltine crackers and a salad on the side. It's also good served over rice or chili beans.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 33 g
  • 51%
  • Carbs:
  • 11.1g
  • 4%
  • Protein:
  • 34.5 g
  • 69%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 365 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Place 3 tablespoons flour in a plastic bag. Add pork and shake to lightly coat with flour. Set aside.
  2. Heat bacon drippings and vegetable oil in a Dutch oven over medium high heat. Add pork and cook until meat is evenly browned, about 5 to 8 minutes. Stir in 1 tablespoon flour, and cook 3 minutes. Stir in the onion, tomato sauce, chile powder, cumin, garlic powder, salt, pepper, and water. Bring to a boil, then reduce heat to medium low and simmer until pork is just falling apart, about 1-1/2 to 2 hours.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Lisa Chase Simon
50

Lisa Chase Simon

11/17/2008

I really enjoyed the concept of this recipe. I started out following the instructions 100%, but as time passed and the flavors began to meld, I updated it a bit. That's not to detract anything from the original recipe, it's just catering to our personal tastes. I doubled the recipe (3 lb pork butt) - it was very easy to dice the roast into smaller chunks by throwing into the freezer for a couple hours prior. After doubling all the other ingredients I found it a bit bland so I *again* doubled the amount of spices (so 1/2 cup chili powder, etc). Then I realized it was the perfect soup/stew to clean out the veggie drawer! In went chopped carrots, my leftover lone zucchini, a couple stalks of celery. About a half hour before it was done I threw in what was left in the orzo box - probably a cup or so. I tell you what, I challenge you to find a more hearty meal than that. So while I did stray from the exact recipe a little, we found something that is sure to be a family favorite for years to come! Fantastic base recipe (the meat is to die for) that is wonderful to cater to your family's taste buds. Sorry for the long-winded review. ;)

Rocky Hill Gal
47

Rocky Hill Gal

12/17/2007

I don't think it gets any easier than this. Full of great flavor! The heat level is just right, too. It has some punch but doesn't overpower the flavor of the meal. I served it with brown rice, whole wheat tortillas, and sour cream. My husband went back for thirds.

Elizabeth
44

Elizabeth

8/6/2007

The entire family really liked this recipe! The only thing I would do different next time is slow cook the pork then shread it, that's just a matter of preferance. Not too hot, not too mild, served it with Trader Joes brand spanish rice (the best!) and tortillas. Yum!

Similar recipes