Chile Colorado

1h 30m
Serves 1
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Directions

  1. 1Begin by preparing the chiles for the chile sauce. Add 10 New Mexico chile pods (cleaned) and 1/4 of an onion to a pot.
  2. 2Cover the chiles and onion with water, set it on high heat, and bring it to a boil.
  3. 3Once the chiles come to a boil, turn off the heat and transfer them to a blender cup.
  4. 4Add 3 garlic cloves, 1 tbsp beef bouillon, 2 tsp ground cumin, and 2 1/2 tsp oregano to the blender.
  5. 5Add 3 1/2 cups of water to the blender and blend until smooth.
  6. 6Set the sauce aside and prepare the meat.
  7. 7Cut 3 lbs of beef chuck into small cubes.
  8. 8Season the meat with 4 tsp of salt and 1 tbsp of black pepper.
  9. 9Coat the meat with all-purpose flour.
  10. 10Heat 2 teaspoons of oil in a pan over medium-high heat.
  11. 11Layer the meat in the pan and sear it for one minute per side.
  12. 12Remove the seared meat from the pan and repeat the process for the remaining meat.
  13. 13Once all the meat is seared, reduce the heat to medium-low.
  14. 14Add the sauce to the pan and scrape the bottom of the pan to loosen any bits.
  15. 15Return all the meat into the sauce and mix it.
  16. 16Allow the sauce to come to a simmer.
  17. 17Once it comes to a simmer, reduce the heat to low.
  18. 18Add 2 bay leaves, cover the pan, and allow it to cook for 1 hour and a half or until the meat is tender.
  19. 19Check the meat to ensure it is tender.
  20. 20Turn off the heat and serve.

Ingredients

  • 10 New Mexico Chile pods
  • 0.25 onion
  • 4 cups water
  • 3 lbs Chuck roast
  • 4 tsp salt
  • 1 tbsp black pepper
  • 4 tbsp all purpose flour
  • 2 tsp oil
  • 3 garlic cloves
  • 1 tbsp beef bouillon
  • 2 tsp ground cumin
  • 2.5 tsp oregano
  • 2 bay leaves

Equipment

potblenderpantongs