8dried Guajillo chile peppersstems and seeds removed
3dried ancho peppersstems and seeds removed
5dried chile de arbol peppersstems removed
1large yellow onionquartered
6garlic cloves roughly chopped
1/2teaspooncumin powder
1/4teaspoondried Mexican oregano
2cupsbrothchicken, pork, or vegetable
Pork
3poundspork butt
2tablespoonsvegetable oil
3tablespoonsall purpose flour
2cupsbrothchicken, pork, or vegetable
2dried bay leaves
salt and pepperto taste
Grits
4cupsfull cream milk
1cupgrits
1/2cupbutter
saltto taste
3tablespoonsbutter
Eggs
12eggs2 per serving
Equipment
pot
Directions
Chile Colorado Sauce
Remove the stems and seeds from the Guajillo and ancho chile peppers. Remove the stems from the chile de arbol peppers. Pour boiling water over dried chili peppers until covered then let sit for 10 to 15 minutes till soft and tender.
Put chili, onion, garlic, cumin, and oregano along with 2 cups of broth and ½ cup of rehydrating liquid in a blender. Puree till smooth.
Pass through a fine-mesh strainer to remove any solids. Push through as much liquid as you can. Put aside.
Pork
Trim then dice the 3 pounds of pork shoulder into 1/2 inch (1cm) pieces. Season the pork cubes with salt and pepper then toss in flour (optional). Tip: The flour will help thicken the sauce.
In a Dutch oven, heat the oil over medium-high heat. Working in batches, brown the pork on all sides for about 4 minutes per batch. Remove the meat and set it aside. Continue to cook the remaining pork cubes.
In the same dutch oven, stir in the Chile Colorado Sauce, broth, and bay leaves over medium-high heat.
Bring to a rapid simmer and lower heat to medium-low. Add the meat back in and cook uncovered for about 1 hour to allow the liquid to thicken and reduce.
Discard bay leaves and season with salt and pepper to taste.
Grits
In a large pot over medium heat bring the milk to almost a boil, add the grits and stir until starts to boil. Lower the temperature to just a light simmer then leave it for 20 minutes, stirring twice during this time.
Add the butter then give a final stir before serving.
Eggs
Option 1: Poach the eggs as per the standard process and serve on top.Option 2: Serve the grits into a skillet for each person, top with the Pork Chili Colorado, then top with the 2 eggs. Place in a camp oven or place a cast iron lid on top with hot charcoal and cook until cooked to your preference. A runny yolk works well as it is an additional sauce to the dish.