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4.9 from 78 votes

Chile Colorado

Chile colorado is a red chile sauce seasoned with a little cinnamon and Mexican oregano, and thinned with a little broth. There are many, many variations on this sauce, so use this recipe as a guide. One tip: Don't use overly hot dried chiles, or the stew will become inedible. If you want more heat, add it with hot sauce at the end. The sauce stores really well in the fridge, so if you make a big batch it will keep. 

Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
Servings: 8 people
Calories: 283 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 2 pounds beef, pork, venison, pheasant or turkey legs, etc.
  • salt
  • 2 dried chipotle chiles (or chipotles in adobo)
  • 4 dried ancho chiles
  • 4 dried guajillo chiles
  • 2 tablespoons lard or vegetable oil
  • 2 cups chopped onion
  • 5 garlic cloves, minced
  • 1 quart of the appropriate stock, pork, beef, chicken, etc
  • 1/2 cup crushed tomatoes
  • 2 teaspoons cinnamon
  • 1 tablespoon Mexican oregano

Instructions

    Cup of Yum
  1. Cut the meat into large stewing pieces about 1 to 2 inches across. Salt well and set aside.
  2. Remove the stems and seeds from the dried chiles, tear them into pieces and put into a large bowl. Pour boiling water over them and cover. Let this stand until the chiles are rehydrated, about 30 minutes. Once the chiles are soft, put them in a blender with enough of the chile soaking water to make a puree the consistency of ketchup. If you want -- and I recommend this -- push the sauce through a fine-meshed strainer (into another bowl) to remove any stray seeds or bits of skin.
  3. In a heavy, lidded pot or Dutch oven, heat the lard over medium-high heat. Pat the meat dry with a paper towel and brown it well. Do this in batches and take your time. Remove the meat as it browns and set aside.
  4. Add the onions to the pot and cook them, stirring occasionally, until they just begin to brown on the edges. Add the garlic and cook another minute. Return the meat to the pot and mix in all the remaining ingredients. Bring to a gentle simmer and cook until the meat is tender.
  5. Serve with tortillas or over rice, garnished with queso seco, cilantro, maybe some raw onion, avocado and hot sauce.

Notes

  • Serve chile colorado with tortillas, rice, some dry Mexican cheese like queso seco, cilantro and a lime.

Nutrition Information

Calories 283kcal (14%) Carbohydrates 21g (7%) Protein 31g (62%) Fat 9g (14%) Saturated Fat 4g (20%) Cholesterol 68mg (23%) Sodium 136mg (6%) Potassium 980mg (28%) Fiber 7g (28%) Sugar 11g (22%) Vitamin A 4745IU (95%) Vitamin C 10.4mg (12%) Calcium 53mg (5%) Iron 2.9mg (16%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 283

% Daily Value*

Calories 283kcal 14%
Carbohydrates 21g 7%
Protein 31g 62%
Fat 9g 14%
Saturated Fat 4g 20%
Cholesterol 68mg 23%
Sodium 136mg 6%
Potassium 980mg 21%
Fiber 7g 28%
Sugar 11g 22%
Vitamin A 4745IU 95%
Vitamin C 10.4mg 12%
Calcium 53mg 5%
Iron 2.9mg 16%

* Percent Daily Values are based on a 2,000 calorie diet.