Have you ever tasted a dish so delicious that you simply had to know its recipe? Well, thanks to our inquisitive readers and a collaborative effort with Top of Main Brew Pub, we’ve uncovered the savory secret behind their pork chili Colorado sauce.
Originally served atop their huevos rancheros, this versatile sauce promises to add a burst of flavor to any dish lucky enough to be paired with it. Get ready to elevate your culinary game with this exclusive recipe straight from the heart of Top of Main Brew Pub’s kitchen!
Top of Main Brew Pub’s Pork Chili Colorado
Notes
I used to work at Top of Main Brew Pub (formerly Wasatch Brew Pub), and I always loved the huevos rancheros dish. I often have a craving for the sauce they used to smother everything. I would love to re-create the recipe!
— ZACK MELAND, PARK CITY
Ingredients
- 2 pounds pork, diced to 1/2-to-3/4-inch cubes
- 1 1/2 cups white onion, chopped
- 2 tablespoons garlic puree
- 2 1/2 cups crushed tomatoes
- 1 1/4 cup pickled jalapeños (sliced or whole)
- 6 1/2 cups water
- 2 tablespoon cumin
- 1 tablespoon salt
- 2 1/2 cups diced green chiles
- 1 1/4 cups light-colored roux (Use your favorite recipe or find an easy one online)
Instructions
- In a large stockpot over medium-high heat, sauté the pork, onions and garlic until pork is fully cooked. Combine tomatoes and jalapeños in blender or food processor until smooth. Add water, blended tomato and jalapeño mixture, cumin, salt and diced green chiles to the pot. Cover and bring to a boil over medium-high heat until temperature increases to between 165 F and 180 F. Add the roux to thicken. Turn down the heat to simmer, and stir often until desired consistency is reached (about 10-15 minutes).
