Chile Guajillo Ancho Chile Water Salt Cumin Garlic Onion Pork broth (or chicken broth) Cactus paddles Baking soda Olive oil Diced pork Ground pepper Ground cumin
Remove the stems. Cut lengthwise and remove the seeds, also remove any veins. Rehydrate all the chiles by placing them in hot water.
Add the chiles and other sauce ingredients to a blender and blend until smooth.
Remove any thorns on the cactus paddle. Slice into strips, then dice across. Cook in water on the stove with salt and baking soda. Drain and rinse well.
Season the pork with salt, pepper, and cumin. Brown the pork. Add diced onion. Cook for 1 minute and add the pork broth.
Using a strainer, pour the chile colorado into the stock pot with the pork. Use the back of your cooking spoon to strain the sauce completely.
Serve with Refried Beans, Mexican Rice and Corn Tortillas. Yum!