We make this Chile Colorado for my Mexican husband, who also doesn't like tomatoes in his chile. This is a traditional Mexican-style dish. If you decide to add beans, do it after the chile is finished.
Preparation Time
20 mins
Cooking Time
3 hr
Total Time
3 hr 20 mins
Calories
544 Calories
Recipe Instructions
Step 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 chiles and some of the liquid into a blender, and purée until smooth. Add more liquid as necessary to form a smooth sauce. Pass sauce through a fine mesh strainer to remove any seeds or tough skins; set aside.
Step 2
Cut beef into 1- to 2-inch chunks. Combine flour, salt, and pepper in a medium bowl. Dredge beef chunks in the seasoned flour; set aside.
Step 3
Heat olive oil in a large pot over medium heat. Sauté 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 seared meat, and continue browning the remaining meat. Return reserved seared meat to the pot.
Step 4
Stir in puréed chile mixture. Add beef stock just to 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.
Ingredients
½ cup all-purpose flour
3 cups water
3 tablespoons olive oil
1 tablespoon black pepper
1 tablespoon kosher salt
1 large yellow onion, chopped
9 New Mexico dry chiles - washed, with stems and seeds removed
5 pounds boneless beef chuck roast, trimmed of fat
