Chile Colorado
Here, we're gonna to learn a popular Mexican stew: Chile Colorado; it includes beef stewed in a red chile sauce with broth and spices. To give it a New Mexican touch, we're cooking ours low and slow with New Mexican red chile, Don’t let the name fool you: the recipe doesn’t come out of the state of Colorado! Colorado in Spanish essentially means "colored red". Just as we say chile verde, we also say chile colorado for red chile. We are very proud of this recipe; it's delicious!
Ingredients
- 1 ½ pounds Beef Stew Meat Cut into 1 inch chunks
- 1 16oz container Bueno Frozen Red Chile
- 32 oz Beef Broth
- 2 tbsp Canola Oil
- ½ cup Yellow Onion Diced
- 1 clove Garlic Pressed
- 2 Large Potatoes In 1 inch chunks
- 1 tsp Kosher Salt
Instructions
- Brown stew meat in a medium to large saucepan.
- Make sure that all of the moisture from the stew meat has evaporated, then add onion and cook for about 1 minute.
- Now add defrosted chile sauce, beef broth, garlic and stir to combine all ingredients.
- Bring it up to a boil and stir in your salt.
- Turn the heat down to low and cover with a lid that is vented slightly.
- Cook on low for approximately 1 ½ hours, or until the meat is tender and sauce has reduced by half, stirring occasionally.
- After 1 hour and 15 minutes, add the potatoes to finish cooking the last 15 minutes.
- They will soften up and take on the flavor of the sauce.
Video
Notes
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