Colorado means red in Spanish, which describes the deep color of this Tex-Mex pork stew. Serve the red chili in a bolw over rice with fresh tortillas on the side.
Mix and place in a small baking dish and toast in a 350 degree oven until hot and fragrant about 5-10 minutes. Don't burn it like I did the first time!
2tbsp sweet paprika
1/4c chili powder
1/2tsp cayenne pepper
1/2tsp ground coriander
1 1/2tsp sugar
2tbsp raw whole almonds
2tbsp bread crumbs (I used almond meal)
Cut a 1 1/2lb pork tenderloin into 1/2-inch dice, salt & pepper meat and brown it in a skillet with oil. Drain on a paper towel.
Reduce heat in pan and add 1 small onion chopped and 2tsp minced garlic until soft and golden.
Add 2 roma tomatoes chopped to the onion mixture and cook another 5 minutes.
Add the toasted spices to the skillet, add 2c broth ad increase heat to high and bring it to a boil. Reduce heat to simmer and let it concentrate about 15 minutes.
Let sauce cool, transfer to a blender to puree until smooth, working in batches.
Return sauce to skillet and add back browned pork and cook another 30 minutes.
Serve over cooked rice and top with cilantro and sour cream.