Chile Colorado is a rich, flavorful dish made with tender beef or pork simmered in a sauce made from dried red chiles, garlic, and spices. It’s typically served with rice, beans, or tortillas. Here’s a basic recipe for Chile Colorado:
### Ingredients:
– 2 lbs beef chuck or pork shoulder, cut into cubes
– 6-8 dried red chiles (e.g., New Mexico, California, or Ancho)
– 4 cloves garlic, minced
– 1 large onion, chopped
– 2 cups beef or chicken broth
– 1/2 cup tomato paste
– 1 tsp ground cumin
– 1 tsp dried oregano
– 1/2 tsp paprika
– Salt and pepper to taste
– 2 tbsp vegetable oil
### Instructions:
1. **Toast Chiles:** Heat a skillet over medium heat. Toast the dried chiles lightly until fragrant, but be careful not to burn them. Remove stems and seeds from the chiles, then place them in a bowl and cover with hot water. Let them soak for 20 minutes.
2. **Blend Sauce:** Drain the chiles and place them in a blender with a little of the soaking water. Blend until smooth. You may need to add more water to achieve a smooth consistency.
3. **Cook Meat:** Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the meat and cook until browned on all sides. Remove the meat and set aside.
4. **Sauté Vegetables:** In the same pot, add the chopped onion and garlic. Cook until softened and fragrant.
5. **Combine Ingredients:** Return the meat to the pot. Stir in the tomato paste, cumin, oregano, paprika, and the blended chile sauce. Cook for a couple of minutes to combine the flavors.
6. **Simmer:** Add the broth, bring to a boil, then reduce heat and let it simmer, covered, for about 1.5 to 2 hours, or until the meat is tender and the sauce has thickened. Stir occasionally and add more broth if necessary.
7. **Season:** Taste and adjust seasoning with salt and pepper as needed.
8. **Serve:** Serve with rice, beans, or warm tortillas.
Enjoy your Chile Colorado!
