Chile Colorado Recipe

Homemade chile colorado with chunks of beef in a large cast iron pot and garnished with fresh cilantro.

5 from 3 votes

Chile Colorado is a traditional Mexican stew that combines tender pieces of beef or pork in a rich and flavorful red chile sauce made from dried Mexican chiles, broth, vegetables, and spices. Serve with rice, beans, or a side of warm tortillas.

Prep Time30

Cook Time2 30

Total Time3

Course: Beef, Dinner, Main Course, Stew

Cuisine: Mexican

Keyword: Authentic Mexican Recipe, Chile Colorado, Chile Colorado Recipe, Mexican Beef Stew

Servings: servings

Author: Jessica Randhawa

Ingredients

1-2 tablespoon vegetable oil
2 pounds beef chuck roast cut into 1-inch pieces
1 teaspoon salt
½ teaspoon black pepper
5 dried guajillo chiles stems removed and deseeded
3-5 chiles de árbol stems removed and deseeded (as best as possible)
3 cloves garlic peeled and left whole
2 Roma tomatoes
2 ancho chiles stems removed and deseeded
1 small white onion peeled and halved
1 cup low-sodium chicken broth
1 tablespoon Mexican oregano do not substitute with Italian oregano
1 tablespoon powdered chicken bouillon
1 teaspoon ground cumin
2 bay leaves

US Customary - Metric

Instructions

Heat a large pot or Dutch oven with vegetable oil over medium-high heat. Add the beef in batches (do not overcrowd the pan) and sear on all sides until a nice golden-brown crust forms. Remove the meat and set it aside, then repeat until all of the beef has been seared.
Once all of the meat has been seared, return it to the pot and season with salt and black pepper.
Boil a medium pot of water over high heat. Once boiling, remove from heat and add the chiles, garlic, tomatoes, and onion. Allow the chiles and vegetables to soak in the boiled water for 15-20 minutes or until soft.
Use a slotted spoon to remove the softened chiles and vegetables from the pot and add them to a blender along with 1 cup of the cooking water. At the same time, add 1/2 cup of chicken broth plus the dried oregano, chicken bouillon, and dried cumin.
Blend until smooth.
Strain the sauce into the pot with the beef, gently tapping the strainer on the rim of the pot to encourage the liquid to go through.
When only pulp remains in the strainer, add it back to the blender with the remaining ½ cup of broth.
Blend again until smooth.
Strain it back into the beef, using a wooden spoon to push as much liquid out through the strainer. Discard any leftover pulp.
Set the pot over medium-high heat and bring to a simmer, then reduce heat to low, add the bay leaves, and cover with a lid.
Simmer low and slow for 1-2 hours or until the meat is tender and easily pulled apart with a fork. If the sauce is too thin, remove the lid and continue to cook until it thickens to your liking. If the sauce is too thick, add additional broth to maintain your desired consistency.
If the sauce is too spicy or acidic, season to taste with additional salt, pepper, or a pinch of sugar to balance the flavors.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.
This recipe is considered mild to moderately spicy. Árbol chiles are the hottest, so reduce or limit the number added if you're sensitive to spicy dishes.

Nutrition