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15 responses to “Wild Boar Chile Colorado”

  1. Sean

    No clove?

  2. Sara

    So why is it called Chile Colorado? Makes me think of something like Denver Omelets – not a good Mexican sauce.

  3. Kevin

    I know what I’m going to be making this weekend! Wild duck or venison? Hmmm…

  4. Ricardo Rodríguez

    The ancho chiles are called colorado (red) chiles, thence the name. Also called chiles of color, for obvious reasons. They give the color to the salsa.
    Just this chile puree or variations of it like the described above are used to dredge tortillas for enchiladas and other dishes.

  5. Lawrence Heath

    I will have to look for the Mexican Oregano to our grilling herb garden.

  6. The Internet Kitchen: New Condo! | Macheesmo

    […] Chile Colorado – This caught my eye because I live in Colorado. I’ve never heard of a chile colorado. It sounds perfect though especially if you happen to have some wild boar laying around… (@ Hunter Angler) […]

  7. Paul

    I live in Colorado as well and this is the first I’ve heard of Chile Colorado. I have to make this now. I have some venison, elk, bison….I may have to try a bit of each!

  8. J.W. Hamner

    Made a mashup of this recipe and Diana Kennedy’s this weekend… meaning I braised the pork to “almost done” before frying the meat and chile mixture and simmering for 20 minutes. Used your suggestion of cinnamon as well as the crushed tomatoes and stock. Thought it came out great and decided to be thoroughly non traditional and serve it as tacos.

  9. Meg

    Colorado is a Spanish word, meaning “colored”. Chile Colorado does not refer to the state of Colorado.

  10. Rocks


    It’s called “chile colorado” because colorado is a form of slang for “red”, maknig it “Red Chili pepper”

  11. casey

    I have made this many times with rabbit. Conejo colorado.

  12. Gary Simmons

    Simply Outstanding. Became a fan after watching an episode of Meat Eater. Can’t wait to get a hold of a Jack Rabbit.

  13. Saulius Germanas

    Followed this recipe with wild hog and it was just incredible. Thanks Hank.

  14. Krystal

    Made this during a recent snow day with wild boar. A really flavorful and filling dish. Didn’t have the exact chiles on hand but used chipotle chiles in adobe, a dried Tabasco pepper and one other dried pepper and it was great. Thanks!

  15. Dwight

    Ok Hank I am going to try several of these recipes they look great. The only reason I am writing is I am passionate about my chili. Do not go to CO, NM or WY and expect to have something that tasted like this served to you.

    I haven’t tried the chili recipe so I shouldn’t be yakking. Seems to get great reviews too.

    I have similar recipes that I make as we love chili. Never have I gotten one with cinnamon as an ingredient in chili, red, green or white! I lived in CO for 10 years and WY a number of years prior to that. Also made a number of trips to NM where it is generally just called red chili not CO chili. All those states have a lot of Chili Colorado.

    Many times chili CO is green chili too (which you can’t find in TX east of Amarillo). My key point is I have never had chili with cinnamon in it. Not in CO, WY or NM, red or green, with or without meat. Many times the difference in NM and CO if you see Chili Colorado and red chili both on the menu is the Colorado version has meat and pork is very common.

    I have never seen it with beans but you can probably find that in a few areas of CO because pintos used to be a huge crop and they use what they have. NM red chili many times is pretty much ground red chili powder (not the chili powder McCormick’s makes either) with a few seasonings like cumin and a slim chance of some onion and/or garlic with some liquid like chicken broth but very thick with no tomatoes. The ground chili base is commonly, NM, ancho or guajillo. It is not uncommon for it to be quite bitter and blow your hat off hot. But always ask which is hotter, red or green because there is no standard in any of those states.

    And you NEVER get chili with that store bought McCormick’s, or sugar, or honey or brown sugar that sneaks up on you in some of the TX restaurants. I always ask in TX because it just ruins the meal to me.

    Lots of red enchilada sauces do have some cinnamon. When it as much cinnamon as this recipe calls for, to me it just takes over the sauce. More like cinnamon flavored red sauce. Most recipes that have a good blend of cinnamon in the enchilada sauce are 1/8 to 1/4 teaspoon. Most of the time the cinnamon helps takes away some of the bitter flavor the ground chili has.

    But make what you like and obviously several like it is a very personal choice. However, don’t go to NM or CO and expect very many places to serve you red chili sauce that will taste like this does. You won’t find it. Just want you to know it is a stretch to call it a chili CO. I challenge you to make it without and see what you think, maybe if you like the flavors of the cinnamon a dab of allspice which is rare but in a few NM and CO recipes or cumin as a substitute. Without the cinnamon or allspice it would be very close to what you will get in CO, WY and NM.

    Clove, hmmmm… not thinking this is a Jamaican dish either, cinnamon and clove is more of a Jamaican or jerk recipe but what ever. Out of all the Mexican recipes we have, and we have several shelves of recipe books, have I ever seen clove in any Mexican meat dishes. Clove was a Euro and middle eastern spice. Allspice is probably a more common seasoning but it is primarily southern Mexico and most of the NM and CO early settlers came out of the north areas.

    Southern Mexico does not have a lot of chili, enchilada or birria type dishes which you will find in CO, WY and NM. These are more staple type dishes that were hearty with the tough cuts of meat cooked low and slow for long periods. Or the quick NM chili sauces with mostly ground chili and a liquid. Very commonly used more as a seasoning than a dish like this recipe is.

    Sorry for the book, told you I was passionate about my chili!

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