Chile Colorado

A traditional Chile Colorado — a Mexican stewed dish "colored red" by red chiles cooked low and slow with beef. This is comforting and delicious.

• Preparation Time: 20 mins
• Cooking Time: 3 hr 10 mins
• Total Time: 3 hr 30 mins
• Calories: 544 Calories

Ingredients

• 3 cups water
• 3 tablespoons olive oil
• 1 tablespoon black pepper
• 1 tablespoon kosher salt
• 1 large yellow onion, chopped
• 2 cups beef stock, or as needed
• 9 New Mexico dry chiles - washed, with stems and seeds removed
• 5 pounds boneless beef chuck roast, trimmed of fat
• 0.5 cup all-purpose flour

Recipe Instructions

Step 1

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 2

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.

Step 3

Gather all ingredients.

Step 4

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.

Step 5

Strain into a bowl, reserving the cooking liquid.

Step 6

Place chiles and some of the liquid into a blender, and purée until smooth. Add more liquid as necessary to form a smooth sauce.

Step 7

Pass sauce through a fine mesh strainer to remove any seeds or tough skins; set aside.

Step 8

Heat olive oil in a large pot over medium heat. Sauté onion until tender and translucent, about 5 minutes.

Step 9

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.