CHILE COLORADO CON CARNE
This delicious recipe for Chile Colorado Con Carne comes from Marcy Inspired, who highlights the vibrant flavors of red chile grown in Lemitar, New Mexico. Although Hatch is often celebrated for its chile, Marcy shows that other regions, like Lemitar, also produce exceptional chiles. In the video, she visits Bustamante Farms Market to purchase a sack of hot red chile pods, then heads home to cook a flavorful chile colorado using pork meat. It’s a must-try dish for anyone who loves authentic New Mexican cuisine!
Video
Ingredients
- 12-16 New Mexico red chile pods stems & seeds removed
- 3 garlic cloves
- 1 Tbsp. Mexican oregano
- 1 Tbsp. cumin
- 1 tsp. salt plus more to season meat
- 1 ½ lbs. pork meat cut into small cubes
- 1-2 Tbsp. flour optional
Instructions
- Remove stems and seeds from chile pods and place in seive or collander. Place larger bowl underneath seive and pour boiling hot water over chile, so that the pods are completely submerged in water.
- Let steep for 10-15 minutes so that the chile rehydrates and softens. Lift seive out of water and transfer chile pods to blender or food processor. Take approximately 3 cups of that chile water and add it to the blender. Add garlic, oregano, cumin, and salt. Purée until you're left with a completely smooth chile sauce.
- Season cubed pork meat with salt, and sprinkle flour over it, so that the meat is fully coated in flour.
- Heat a large pot on the stovetop over medium heat. Add enough oll to coat the bottom of the pan. Once hot, add pork meat and let brown on all sides.
- Then pour in red chile sauce. Stir and place bay leaves on top. Let come to boil, lower the heat, cover with a lid, and let simmer for 30 minutes. Once done, remove bay leaves before serving, and enjoy.
Notes
The video and recipe were provided and produced by Marcy Inspired.
