Chile Colorado Recipe

Overview

A popular Mexican stew featuring tender beef simmered in a bold red chile sauce made from dried Mexican chiles, broth, and spices.

Ingredients

• 4 dried ancho chiles (or pasilla/mulato)
• 5 dried guajillo chiles (or New Mexican chiles)
• 4 cups chicken broth
• 1 small onion, chopped
• 1/2 jalape±o, minced (optional)
• 2 tsp dried oregano
• 1 1/2 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 2 1/2 lbs stew meat or cubed beef shoulder
• Salt and pepper
• 3 tbsp flour
• 2 tbsp oil
• 1 bay leaf
• Juice from 1 small lime
• Cornstarch slurry (1 tbsp cornstarch + 1 tbsp water)
  

Optional Serving Suggestions

• Tortillas
• Chopped fresh cilantro
• Sliced radishes
• Mexican rice
  

Cooking Instructions

1. Remove stems and seeds from dried chiles. Rinse under cold water.
2. Place chiles in saucepan, cover with broth. Boil, then simmer uncovered for 20 minutes.
3. Season meat with salt, pepper, and flour. Brown in hot oil.
4. SautΘ onion and jalape±o. Blend chiles, broth, onion, and jalape±o until smooth.
5. Return beef to pot, strain chile sauce into pot. Add spices and bay leaf.
6. Simmer covered for about 1 hour until meat is tender.
7. Stir in lime juice and cornstarch slurry. Cook until sauce thickens.
   

Variations

• Use pork shoulder instead of beef
• Add black beans
• Vegetarian version: Replace beef with cubed potatoes and vegetables
• Instant Pot: Cook on high pressure for 35 minutes
• Slow Cooker: Cook on low for 5-6 hours
  

Storage

• Refrigerate for 2-3 days
• Freeze for up to 3 months
  

Serving Suggestions

• As a stew with tortillas
• In enchiladas or burritos
• In a bowl with rice and beans
• Topped with a fried egg for breakfast