CHILE COLORADO CON CARNE: Delicious Recipe Made from New Mexico Red Chile Pods
A rich and hearty Chile Colorado made with tender beef (or pork) simmered in a smooth red chile sauce crafted from authentic New Mexico red chile pods. This comforting, bold-flavored dish brings the essence of New Mexican cuisine to your table.
Video
Equipment
- Bowl for soaking chile pods
- Sieve
- Blender or food processor
- Large saucepan or skillet
- Cooking spoon or spatula
Ingredients
- 2 lbs. Beef or pork cut into small cubes.
- Salt to season the meat
- 2 tbsp. Flour (optional)
- 10 New Mexico red chile pods
- 3 Garlic cloves
- 1 tbsp. Mexican oregano
- 1 tbsp. Cumin (optional)
- Salt to taste (approx. 1 tsp.)
- 2 Bay leaves
Instructions
- Remove stems and seeds from chile pods.
- Place chile pods in seive with bowl or pan underneath to hold water.
- Pour boiling water over chile pods and let them soak 15 minutes, allowing them to rehydrate or become soft.
- Remove chile pods from water, but reserve water for later.
- Place softened chile pods in blender or food processor.
- Add garlic cloves, oregano, cumin, and salt.
- Then take 3 cups of the reserved chile water and pour it into the blender.
- Pureé until you no longer see flecks of chile circling around the blender and you're left with a smooth red sauce.
- In separate bowl, season meat with salt and sprinkle with enough flour to coat the outsides.
- Mix to combine.
- Heat a large saucepan or skillet with enough oil to coat the bottom of the pan.
- Once heated over medium high heat, add in cut pieces of meat being careful not to overcrowd the pan.
- You may need to do this in increments in order to allow meat to brown on all sides.
- Once meat is cooked, pour in red chile sauce and let it come to a boil.
- Then lower heat, cover, and let simmer additional 30-40 minutes until the meat becomes tender.
Notes
This recipe and video were created and produced by Marcy Inspired.
