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Chile Colorado Pork

Red chile braised Chairman’s Reserve® Meats Pork Cushion, escabeche, cotija, and masienda heirloom tortilla.

by Chef Ronnie Tucci

This recipe was made in partnership with Tyson Fresh Meats Foodservice.

Chile Colorado Pork Shank


  • 1 lea. Whole Chairman’s Reserve® Meats Pork Shank, bone in
  • 12 ea. Dried guajillos, deseeded
  • 10 ea. Garlic cloves
  • 3 ea. Yellow onion, halved and charred
  • 2 ea. Jalapenos, charred
  • 1 tbsp. Ground cumin
  • 1 tbsp. Ground coriander
  • 2 cup Hot water
  1. Preheat oven to 325°F
  2. Generously season pork shank with salt and pepper and sear over high heat until golden
  3. brown and caramelized.
  4. Remove from heat and into a large braising pan.
  5. Combine all other ingredients in a blender and blend on high until it is a smooth sauce. You may need to add more water to reach the desired consistency.
  6. Pour the braising over the pork shank and make sure it is coated fully.
  7. Cover the braising pan and braise at 325°F for 4 hours or until the internal temperature near the bone reads 160°F.
  8. Remove from the braising pan and onto a large sheet tray and let cool for 10 minutes.
    Using tongs, shred the meat away from the bone and drizzle the remaining braising liquid over the top.
  9. Enjoy with fresh tortillas and your favorite toppings.