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Chile Colorado
Chile Colorado
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Prep Time:
20 minutes
Cook Time:
190 minutes
Total Time:
210 minutes
Mexican beef stew with slow-cooked red chiles; rich, comforting, and flavorful.
Ingredients:
  • 9 New Mexico dry chiles - washed, with stems and seeds removed
  • 3 cups water
  • 5 pounds boneless beef chuck roast, trimmed of fat
  • 0.5 cup all-purpose flour
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 3 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 cups beef stock, or as needed
Instructions:
  • Collect all necessary ingredients.
  • In a medium stockpot, bring chiles and 3 cups of water to a boil. Let it sit off the heat for 30 minutes to soften.
  • Pour the mixture through a strainer into a bowl, saving the flavorful cooking liquid.
  • In a blender, combine chiles with some of the liquid and blend until smooth. Adjust the consistency by adding more liquid until a smooth sauce forms.
  • Strain sauce through a fine mesh sieve to eliminate seeds and tough skins; set aside.
  • Cut the beef into 1- to 2-inch chunks. In a medium bowl, mix flour, salt, and pepper. Coat the beef chunks with the seasoned flour mixture, then set aside.
  • In a large pot over medium heat, sauté the onion in olive oil until tender and translucent, about 5 minutes.
  • Add the beef chunks in batches to avoid overcrowding the pot, and cook until uniformly browned. Remove the seared meat and proceed to brown the rest of the beef. Add the reserved seared meat back to the pot.
  • Mix in the puréed chile mixture, then pour in enough beef stock to just cover the beef chunks or to your liking. Bring to a boil over medium heat, then lower the heat and simmer for 3 hours, or until the meat is tender. Add more stock as needed while cooking.

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