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Chile Colorado

Mike Gonzalez
A Mexican stew made by simmering meat in a sauce made with dried chiles and spices. Colorado (red) is a reference to the beautiful deep Mexican red sauce used to make this tasty stew.
Prep Time 20 mins
Cook Time 3 hrs 10 mins
Total Time 3 hrs 30 mins
Course Main Dish
Cuisine Mexican
Servings 12 people
Calories 544 kcal

Ingredients
  

  • 9 New Mexico dry chiles with stems and seeds removed
  • 3 cups water
  • 5 lbs boneless beef chuck roast trimmed of fat
  • ½ cup all-purpose flour
  • 1 tbsp kosher salt
  • 1 tbsp black pepper
  • 3 tbsp olive oil
  • 1 large yellow onion chopped
  • 2 cups beef stock or water

Instructions
 

  • 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.
  • 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.
  • 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.

Notes

Serve with chopped onion, sliced green onion, shredded cheddar cheese, and sour cream.
Keyword Beef, Chili