Chile Colorado

Chile Colorado
A Mexican classic chile. So simple to make yet packed with flavors. Substitute pork, veal or venison.

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


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.



Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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