Gemma’s Pork and Nopalitos in Chile Colorado

This recipe for Pork and Nopales in Chile Colorado is a heartfelt tribute to my cultural heritage, stretching back to my birthplace in northern Mexico. The warmth of these flavors isn't just from the spices, it's a dish simmered in memories of childhood meals shared with family.

My mom, the heart of our family and our kitchen, used to create magic with simple ingredients, and this Chile Colorado was a comforting staple. Sadly, we lost her in 2020, but her spirit lives on in every dish I create. She, along with my dad, were the ones who showed me the magic behind traditional Mexican recipes, and who championed my dream of sharing our food and culture through my blog, Everyday Latina.

- Gemma Aguayo-Murphy

Servings: 4-6

Ingredients

• 3 lbs pork shoulder or country-style ribs, trimmed and diced

• 6 cactus paddles (nopales), cleaned and diced

• 20 guajillo chiles, seeds removed

• 1-2 morita chiles, for a smoky kick

• 2 garlic cloves, peeled

• ½ tsp whole cumin

• ½ tsp dried oregano

• ⅛ stick of cinnamon

• 1 medium bay leaf

• 2 tsp sea salt, divided

• 4 tbsp oil (divided: 2 tbsp for frying, 2 tbsp for nopales)

• 4 cups water (divided: 2 cups for the sauce, 2 cups for boiling the chiles)

• Optional: Mexican crema or sour cream, for garnish

Tips:

• If you can’t find nopales, you can substitute with zucchini for a similar texture.

• For a milder sauce, reduce the number of morita chiles.

Instructions

1. Cook the Pork:

Season diced pork with 1 teaspoon of sea salt. Heat 2 tablespoons of oil in a large deep pan over medium heat.

Add the pork and fry until lightly browned. Cover and let it cook for 15 minutes.

Uncover and cook the pork until all water evaporates and the pieces turn golden brown with crispy edges. Remove from heat and set aside.

2. Prepare the Nopales:

In a separate pot, bring 2 cups of water to a boil. Add the diced nopales and cook for 10 minutes until tender. Drain and transfer them into a bowl of ice water to stop the cooking process. Set aside.

3. Make the Chile Colorado Sauce:

In a small pan, toast the cumin seeds until fragrant, then grind them into a powder.

Toast the oregano and cinnamon stick briefly in the same pan.

In a pot, boil the guajillo and morita chiles for about 10 minutes until softened. Drain.

In a blender, combine the softened chiles, garlic, ground cumin, oregano, cinnamon stick, bay leaf, and 1 teaspoon of sea salt. Add 2 cups of water and blend until smooth. If the sauce is too thick, add a little more water. Strain the sauce through a fine mesh sieve to remove any solids.

4. Combine Everything:

Return the pork to the pan, pour the chile colorado sauce over it, and bring it to a simmer. Let it cook for about 5 minutes, allowing the flavors to meld together.

Add the drained nopales to the pan and stir gently to combine. Simmer for another 5 minutes, tasting and adjusting the seasoning as needed.

5. Serve:

Spoon the pork and nopales into bowls. Garnish with a drizzle of Mexican crema or sour cream, if desired.

Serve with warm corn tortillas, Mexican rice, and refried beans on the side.