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Chile Colorado

Chile Colorado

  • Prep

    20 m
  • Cook

    3 h 10 m
  • Ready In

    3 h 30 m
VARISSUL

VARISSUL

I like to make this chile for my Mexican husband, who also doesn't like tomatoes in his chile. This is a very Mexican chile. If you decide to add beans, do it after the chile is finished.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 544 kcal
  • 27%
  • Fat:
  • 41.6 g
  • 64%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 33.7 g
  • 67%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 624 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. Place chiles and 3 cups water into a medium stockpot, and bring to a boil. Remove from heat and steep for 30 minutes to soften. Strain into a bowl, reserving the cooking liquid. Place the chiles and some of the liquid into a blender, and puree until smooth. Add more liquid as necessary to form a smooth sauce. Pass sauce through a fine mesh strainer to remove any seeds and the tough skins; set aside.
  2. Cut the roast into 1 to 2 inch chunks. In a medium bowl, combine flour, salt, and pepper. Dredge the beef chunks in the seasoned flour; set aside.
  3. Heat olive oil in a large pot over medium heat. Saute onion until tender and translucent, about 5 minutes. Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. Remove cooked meat, and continue browning remaining meat. Return reserved cooked meat to the pot. Stir in pureed chile mixture. Add beef stock to just cover beef chunks, or to personal preference. Bring to a boil over medium heat. Reduce heat to lowest setting, and simmer for 3 hours, or until meat is tender. If necessary, adjust with more stock during cooking.
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Reviews

Jen Zaragoza
122

Jen Zaragoza

10/24/2006

i made this recipe for my mexican husband, and he LOVED it, i enjoyed it as well. i added cumin, garlic, onion powder, thyme and increased salt & pepper. served with chopped onion, fresh lime, cilantro & corn tortillas. my husband said it was one of the best dishes i have ever made.( and he is hard to please) thankyou for sharing this awesome recipe!!!

AUDIOPHIL
88

AUDIOPHIL

5/21/2005

Excellent. I ahve made it twice with similar results. I have used the pre-cut stew meat from Costco (about $15 for 6 pounds). I could not find New Mexico Chiles in California, so I used a 3 oz. bag of California dried Chiles and 3 Guajillo dried pods for heat. I used a 32 oz beef stock box from Trader Joes, 2 onions, and I added all the water from the steeping into the blender. After 3 hours of simmering, the liquid reduces by about half and it is phenomonal. Many Thanks.......

KC MARTEL
74

KC MARTEL

12/16/2003

Finally , someone who knows traditional mexican cooking! This recipe is nearly identical to one I use, key difference is since I grew up in Hatch, N.M., I am used to using pork.Good Job!

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