Spring is technically here, but winter weather doesn’t quite want to give up it’s hold on us yet, so this recipe was just the thing for a chilly weekend. I’m not a big meat eater, but I had some left over pork loin in the freezer and needed to use it up before it got too old, and this recipe from the Food to Live By cookbook that my sister gave me seemed like the perfect fit.
The colorado name comes from its deep red color. This dish as 1/4 cup of chili powder in it, so it’s some serious chili! There’s just a hint of cayenne, so it’s not too spicy, but if you like really mild food, you’ll want to leave the cayenne out.
The taste is deep and rich, and if you don’t eat meat or pork, I’d suggest finding something else to use instead because this recipe is worth a try! I altered a few things (of course, and mostly intentionally), but the basics are the same as from Food to Live By.
- 2 Tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 15-oz can diced tomatoes (I used a fire roasted variety that Aldi had on sale; Mmmm…)
- 2 Tablespoons paprika
- 1/4 cup chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1 1/2 teaspoons sugar
- 2 Tablespoons whole raw almonds (you’re supposed to grind these up, but I accidentally skipped this step. You can see one of the almonds hiding in the photo above) 😉
- 1 1/2 pounds pork loin, cooked and cubed
- 2 cups vegetable stock
- 1 cup dry rice, cooked however you like it
- Heat the oil in a Dutch oven or other heavy bottomed pan and saute the onion and garlic until soft.
- Add the tomatoes, spices, sugar, and almonds and cook a few minutes, stirring occasionally.
- Stir in the meat and vegetable stock.
- Let simmer 20-30 minutes, stirring occasionally.
- Serve over rice.