Chile Colorado
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
3 hrs
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Total Time
3 hrs 30 mins
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Servings
8 people
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Calories
283 kcal
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Course
Main Course
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Cuisine
Mexican
Chile Colorado
Description
This Chile Colorado recipe combines beef and pork cut into large stewing pieces that are well salted and browned to create depth of flavor. The sauce is prepared by soaking dried chipotle, ancho, and guajillo chiles, then blending them into a smooth puree strained to remove skins and seeds, ensuring a smooth consistency. Onions and garlic are sautéed before the browned meat returns to the pot along with the chile sauce, crushed tomatoes, stock, cinnamon, and Mexican oregano. The stew simmers until the meat is tender and infused with the subtle warmth of the chiles and spices.
The stew features a balance of smoky heat and aromatic spices with the richness of the meat, resulting in a comforting main dish with a thick sauce. Its hearty texture makes it suitable for serving alongside tortillas or rice, complemented by toppings such as dry Mexican cheese, fresh cilantro, and a squeeze of lime to add brightness and contrast.
For the best results, take time to brown the meat in batches to develop flavor and ensure it is well caramelized. Straining the chile puree is recommended to avoid any unpleasant textures from seeds or skins. This dish can be served whenever a filling stew with deep chile flavor is desired.
Ingredients
- 2 pounds beef venison, pheasant or turkey legs, etc
- 2 pounds pork venison, pheasant or turkey legs, etc
- salt
- 2 chipotle chile or chipotles in adobo, dried
- 4 ancho chile dried
- 4 guajillo chile dried
- 2 tablespoons lard or vegetable oil
- 2 cups onion chopped
- 5 garlic minced, cloves
- 1 quart stock pork, beef, chicken, etc, appropriate
- 1/2 cup crushed tomatoes
- 2 teaspoons cinnamon
- 1 tablespoon Mexican oregano
Instructions
- Cut the meat into large stewing pieces about 1 to 2 inches across. Salt well and set aside.
- 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.
- 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.
- 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.
- Serve with tortillas or over rice, garnished with queso seco, cilantro, maybe some raw onion, avocado and hot sauce.
Notes
- Serve Chile Colorado with warm tortillas, rice, and a sprinkle of dry Mexican cheese like queso seco.
- Fresh cilantro and a squeeze of lime add brightness and balance to the rich stew.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 283 kcal
% 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.
User Reviews
Overall Rating
4.9
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