Chile Colorado
Tender chunks of beef simmered in a rich, smoky red chile sauce made from a blend of dried chiles. A classic Southwestern stew that's deeply flavorful and perfect for a comforting meal.
For 6 servings
6 steps. 180 minutes total.
- 1
Step 1
- a.Toast and Rehydrate the Chiles
- b.Heat a dry cast-iron skillet or comal over medium heat.
- c.Working in a single layer, toast the dried chiles for 30-60 seconds per side until they become fragrant and slightly pliable. Be careful not to burn them, as this will make the sauce bitter.
- d.Transfer the toasted chiles to a medium bowl and cover them completely with 4-5 cups of very hot water. Let them soak for 30 minutes until fully softened.
- 2
Step 2
- a.Create the Red Chile Sauce
- b.Using tongs, transfer the softened chiles to a blender. Add the peeled garlic cloves, ground cumin, Mexican oregano, and 1 cup of the chile soaking water.
- c.Blend on high speed for 1-2 minutes until the mixture is completely smooth.
- d.Place a fine-mesh sieve over a clean bowl and pour the chile purée through it. Use a spatula or the back of a spoon to press all the liquid through, leaving the tough skins and seeds behind. Discard the solids. This step is essential for a silky-smooth sauce.
- 3
Step 3
- a.Sear the Beef
- b.In a large bowl, combine the beef cubes, flour, 1.5 tsp salt, and black pepper. Toss until the beef is evenly coated.
- c.Heat the lard in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
- d.Working in 2-3 batches to avoid overcrowding the pan, sear the beef on all sides until deeply browned, about 5-7 minutes per batch. Transfer the seared beef to a plate and set aside.
- 4
Step 4
- a.Build the Stew Base
- b.Reduce the heat to medium. Add the chopped onion to the same pot, using the rendered fat from the beef. Sauté for 5-6 minutes, scraping up any browned bits (fond) from the bottom of the pot, until the onion is soft and translucent.
- c.Return the seared beef and any accumulated juices to the pot.
- d.Pour the strained red chile sauce and the beef broth over the meat. Stir thoroughly to combine everything.
- 5
Step 5
- a.Simmer to Perfection
- b.Increase the heat to bring the stew to a gentle boil. Once boiling, reduce the heat to the lowest setting, cover the pot, and let it simmer for 2.5 to 3 hours.
- c.Stir the stew every 30-40 minutes to prevent it from sticking to the bottom.
- d.The stew is ready when the beef is fall-apart tender and the sauce has thickened and deepened in color.
- 6
Step 6
- a.Finalize and Serve
- b.Taste the Chile Colorado and adjust the seasoning with additional salt if needed.
- c.Ladle the hot stew into bowls. Garnish generously with fresh cilantro.
- d.Serve immediately with warm flour tortillas, Mexican rice, and refried beans.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Toasting the chiles is crucial for developing a deep, smoky flavor; don't skip this step.
- 2Straining the chile sauce is non-negotiable for achieving a smooth, velvety texture.
- 3For the most tender beef, use chuck roast and allow it to simmer low and slow for the full time.
- 4Sear the beef in batches. Overcrowding the pan will steam the meat instead of browning it, resulting in less flavor.
- 5Chile Colorado tastes even better the next day as the flavors meld and deepen overnight.
- 6If the sauce is too thick during simmering, add a splash of beef broth or water to reach your desired consistency.
Adapt it for your goals.
Meat
Substitute the beef with pork shoulder (pork butt), cut into similar-sized cubes. The cooking time will be comparable.
ApplianceAppliance
To make in a slow cooker, follow steps 1-4, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
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For an Instant Pot, use the 'Sauté' function for steps 3 and 4. Then, add all ingredients, seal, and cook on high pressure for 45 minutes. Allow a 15-minute natural release before quick-releasing the remaining pressure.
VegetableVegetable
Add 2 peeled and diced potatoes (like Russet or Yukon Gold) during the last hour of simmering for a heartier stew.
Why this is on our healthy list.
Excellent Source of Protein
The beef chuck provides high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Rich in Iron
Beef is a significant source of heme iron, a form that is easily absorbed by the body. Iron is crucial for producing hemoglobin, which carries oxygen in the blood, helping to prevent anemia and boost energy levels.
Contains Antioxidants
Dried chiles are packed with antioxidants, including Vitamin A and capsaicin. These compounds help combat oxidative stress and inflammation in the body.
Boosts Metabolism
The capsaicin found in the chiles can provide a temporary boost to your metabolism and may aid in fat oxidation, contributing to overall metabolic health.
Frequently asked questions
Chile Colorado can be part of a healthy diet. It's rich in protein from the beef and contains vitamins and antioxidants from the chiles and garlic. However, it can be high in saturated fat and sodium, depending on the cut of meat and amount of salt used. Using a leaner cut of beef and low-sodium broth can make it healthier.