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Chile Colorado

Chile Colorado
A Mexican classic chile. Versatile addition to your recipe file. Can substitute pork, veal or venison.
Ingredients:

8 dried New Mexico chiles - washed, with stems and seeds removed
3 cups water
4 pounds boneless beef
1/2 cup flour
1 tablespoon sea salt
1 tablespoon freshly ground black pepper
3 tablespoons extra virgin olive oil
1 large onion, chopped
2 cups beef stock or water

Directions:


Place chiles into a medium bowl and bring 3 cups water to a boil. Pour boiling water over chiles, cover and allow to steep for 30 minutes to soften.

 

Remove the chiles from the bowl and place into a blender along with a little of the liquid, reserving the rest. Puree until smooth, adding more liquid as necessary until a smooth sauce is formed.  Pass through a fine mesh strainer, pressing with the back of a spoon or ladle to remove the seeds and skins; set aside.

 

Cut the beef into 1 - 2 inch chunks.  Combine flour, salt and pepper. Dredge the beef chunks in the seasoned flour; set aside.

 

Heat olive oil in a large pot over medium heat. Saute onion until translucent, about 5 minutes.  Add beef chunks, in batches if necessary, and brown evenly.  Stir in chile mixture. Add beef stock to cover beef. Bring to a boil, then reduce heat to low, and simmer for 3 hours, or until meat is tender.  Add more stock if necessary during cooking.

 

Serve with hot corn tortillas. Garnish with chopped green onion and sour cream, if desired.

 

 



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