This Classic Mexican Chili Colorado is a hearty, comforting dish made with tender pork simmered in a rich, smoky chili sauce—perfect for a cozy meal!
You know that feeling when a dish instantly transports you somewhere else? That’s exactly what happened the first time I made Chili Colorado. I was craving something deeply flavorful, something that tasted like it had been slow-cooked in a family kitchen somewhere in Mexico—where the spices are bold, the aroma fills the air, and the meal itself is an experience.
I didn’t grow up eating Chili Colorado, but I remember the first time I tried it at a tiny hole-in-the-wall Mexican restaurant. The pork was melt-in-your-mouth tender, drenched in a smoky, spicy sauce that had just the right amount of heat. It was love at first bite. So, of course, I had to learn how to make it at home.
After a few test runs (and some kitchen mishaps), I finally nailed it. And let me tell you—this is one of those recipes that will have your family hovering around the stove, impatiently asking, “Is it ready yet?”
Why You’ll Love This Classic Mexican Chili Colorado Recipe?
- Rich, Authentic Flavor: The chili-based sauce is smoky, a little spicy, and packed with depth.
- Fork-Tender Pork: Slow-simmered to perfection, making every bite juicy and flavorful.
- One-Pot Magic: Less mess, more flavor—just the way I like it.
- Better the Next Day: The flavors develop even more overnight, so leftovers? Absolute gold.
- Super Versatile: Serve it over rice, stuffed in tortillas, or even spooned over fries (because why not?).
Ingredient Notes:
Let’s break down what makes this dish so amazing.
- Pork: I like using boneless pork shoulder because it gets super tender when slow-cooked.
- Chili Powder & Cumin: These are the backbone of the sauce—smoky, warm, and just the right amount of heat.
- Bacon Drippings: Not required, but if you have them, use them! They add an extra layer of flavor.
- Tomato Sauce: It balances out the spice with a little acidity.
- Onion & Garlic Powder: Essential for depth of flavor—because no one wants a bland sauce.
- Water: It seems simple, but it’s what brings everything together into a smooth, rich sauce.
How To Make Classic Mexican Chili Colorado?
Making Chili Colorado is a lot easier than you think. Here’s how it all comes together:
Step 1. Coat the Pork
Start by tossing the pork cubes in a little flour. I like to throw everything in a zip-top bag, give it a good shake, and boom—coated pork, no mess. This helps thicken the sauce later.
Step 2. Brown the Pork
Heat some bacon drippings (or oil) in a Dutch oven over medium-high heat. Add the pork and let it get nice and brown—about 5-8 minutes. You’re looking for that golden, crispy sear that locks in flavor.
Step 3. Build the Sauce
Once the pork is browned, stir in a little extra flour, followed by the onion, tomato sauce, chili powder, cumin, garlic powder, salt, and pepper. Let it all cook together for about 3 minutes until it starts to smell incredible.
Step 4. Simmer Away
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Pour in the water, bring it to a boil, then reduce the heat and let it simmer. This is where the magic happens. Cover the pot and let it cook for about 1 ½ to 2 hours until the pork is fall-apart tender.
Step 5. Serve and Enjoy
Ladle that rich, chili-infused pork over rice, warm tortillas, or even mashed potatoes. Trust me—you’ll be coming back for seconds.
Storage Options:
Got leftovers? Lucky you! Chili Colorado tastes even better the next day.
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze in portioned containers for up to 3 months.
- Reheat: Warm it on the stovetop over low heat, adding a splash of water if needed.
Variations and Substitutions:
Want to mix things up? Here are some fun twists:
- Make It Spicier: Add a diced jalapeño or a teaspoon of cayenne for extra heat.
- Try a Different Meat: Swap pork for beef chuck or chicken thighs.
- Vegetarian Version: Use jackfruit or mushrooms instead of pork.
- Add a Smoky Kick: Stir in a little smoked paprika or chipotle powder.
What to Serve with Classic Mexican Chili Colorado?
This dish is bold, rich, and comforting—so it pairs well with:
- Fluffy Rice: Soaks up all that delicious sauce.
- Warm Tortillas: Perfect for scooping up every last bite.
- Refried Beans: A classic combo that balances out the heat.
- Cornbread: Sweet, buttery, and amazing for dipping.
- Fresh Guacamole or Salsa: Adds a refreshing contrast.
Frequently Asked Questions:
Can I make this in a slow cooker?
Absolutely! Brown the pork first, then toss everything into the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Is this dish really spicy?
Not too much! The chili powder gives it warmth, but if you want more heat, add some cayenne or diced jalapeños.
Can I use fresh tomatoes instead of tomato sauce?
Yes! Blend 3-4 ripe tomatoes until smooth and use them instead of canned sauce.
Classic Mexican Chili Colorado isn’t just a meal—it’s an experience. It’s the kind of dish that makes you close your eyes after the first bite, soaking in all that rich, bold flavor. Whether you’re making it for a cozy dinner at home or meal prepping for the week, this recipe is bound to become a favorite.
So, what do you think? Are you ready to give it a try? Drop a comment below—I’d love to hear how it turns out for you!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Classic Mexican Chili Colorado
Ingredients
- 3 tbsp all-purpose flour
- 1 ½ lb boneless pork cut into 1-inch cubes
- 1 tbsp bacon drippings or vegetable oil
- 1 tbsp vegetable oil
- 1 tbsp all-purpose flour
- ¼ c chopped onion
- 1 4 oz can tomato sauce
- 2 tbsp chili powder
- 1 tsp cumin
- ½ tsp garlic powder
- Salt and black pepper to taste
- 3 c water
Instructions
- Coat the Pork: Place 3 tbsp of flour and pork cubes in a plastic bag and shake to coat.
- Brown the Pork: Heat bacon drippings and vegetable oil in a Dutch oven over medium-high heat. Add the pork and brown it for 5-8 minutes.
- Make the Sauce: Stir in 1 tbsp flour, then add onion, tomato sauce, chili powder, cumin, garlic powder, salt, and pepper. Cook for 3 minutes.
- Simmer: Pour in water, bring to a boil, then reduce heat and simmer for 1 ½ to 2 hours until pork is tender.
- Serve: Enjoy hot with your favorite sides.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
