Chili Colorado, a Mexican classic, gets its name from 'colorado,' a Spanish word denoting the red color of the chili-based sauce, not the state of Colorado. Typically, this dish involves braising pork or beef in a flavorful red sauce until the meat becomes tender, and the sauce has a deep, dark color. In this variation from the kitchen of 2023 F&W Best New Chef Edgar Rico and his partner in life and business, Chef Sara Mardanbigi, pork shoulder is slowly cooked in a distinct blend of ancho, guajillo, and New Mexico or pasilla chiles, resulting in an impeccably balanced, earthy, smoky sauce with a hint of sweetness, devoid of overwhelming heat.

Uniquely, this rich sauce, further enriched with garlic, sage, cumin, Mexican oregano, and bay leaves, isn't overpowering. Its preparation demands a gentle touch and time. To start, dried chiles are toasted briefly to highlight their flavors before soaking until they can be blended into a silky puree. Concurrently, the pork is browned, giving rise to scrumptious caramelized bits that later contribute to enhancing the sauce. Subsequently, a slow simmer yields tender meat, and the sauce is reduced to a consistency that envelops each morsel.

On the other hand, garnishes aren't an afterthought. An ample squeeze of lime, thin slices of crunchy red onion, and a sprinkle of fresh cilantro add an invigorating touch of acidity, sharpness, and freshness against the robust chili sauce, elevating the taste. Serving this stew with hot corn tortillas ensures that you won't miss a drop of this delicious concoction.

A noteworthy element in the recipe involves toasting the dried chiles and not overlooking this step since heat releases their perfume and highlights their intricate flavors. But be cautious; they can turn bitter if overcooked. Hence, they should be constantly turned and removed as they become pliable and aromatic. Once aptly toasted, they're soaked to soften before blending with stock, ensuring a smooth sauce free of grittiness.

Accompany this delectable stew with a glass of full-bodied, plummy California Merlot, like a serving of Oberon Napa Valley, for a truly delightful experience.

This dish is a creation of Edgar Rico and Sara Mardanbigi, with the narrative put together by Ann Taylor Pittman. Its recipe appears in NIXTA TAQUERIA PRESENTS: FROM TACOS TO TAHDIG: Recipes and Stories from Mexico, Iran, and the In-Between penned by Sara Mardanbigi and Edgar Rico and includes stories even from Iran and everywhere in between, showcasing their vast culinary knowledge. Photos in the book taken by Mackenzie Smith added onto the charm. Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, published it in the United States.

This hearty chili can be stored in airtight containers and refrigerated for up to four days or even frozen for up to three months. To reheat, gently warm it on the stovetop, adding a splash of stock or water if the sauce thickens more than you'd like.