Chile Colorado Recipe - Tasting Table

Add all the meat back to the pot, and then sprinkle in the cumin, oregano, garlic cloves, and the remaining teaspoon of salt. Pour the last cup of chicken stock and the chile mixture, and stir to combine. Then, turn the heat up, and bring the mixture to a boil before reducing the heat to a simmer. Cover the pot, and cook it for 45 minutes.

Once those 45 minutes are up, uncover the pot, and cook for an additional 30 to 45 minutes or until the meat is tender. "The meat is done when it's tender. Grab a piece from the pot with tongs, let it cool slightly, and test it for tenderness," Shungu shares. "If it's still pretty chewy, give it another 15 minutes of cooking time, and try again."

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