Total Time
Prep 1 hr
Cook 10 hrs

Found this recipe on (thanks Helena U.)when I was looking for something similar to what I had at El Azteca in Seattle. It was originally done on the stove-top but I prefer to use my crockpot. It may seem time-consuming but it's worth the effort.

Ingredients Nutrition


  1. Place chiles and 3 cups water into a medium stockpot, and bring to a boil.
  2. Remove from heat and steep for 30 minutes to soften.
  3. If necessary, place a plate or bowl on top of the peppers to keep them under the water.
  4. Meanwhile, Cut the roast into bite-size chunks.
  5. In a medium bowl, combine flour, salt, and pepper.
  6. Dredge the beef chunks in the seasoned flour; set aside.
  7. Strain chilies into a bowl, reserving the cooking liquid.
  8. Place the chiles and some of the liquid into a blender, (don't use a food processor) and puree until smooth.
  9. Add more liquid as necessary to form a smooth sauce.
  10. Pass sauce through a fine mesh strainer or food mill to remove any seeds and the tough skins; set aside.
  11. Place the chopped onion in 4-6 quart crock-pot.
  12. Brown meat in olive oil and add to crock-pot.
  13. Stir in pureed chile mixture.
  14. Add beef stock to just cover beef chunks.
  15. Cook on low 8-10 hrs, or high 4-5.
  16. If it's not spicy enough, add chile powder to your taste.


Most Helpful

Loved this recipe and to be quite honest it was better than my local Mexican restaurant which is very authentic and in the middle of the San Fran bay area where mexican food is everywhere and great ! I used pasilia and hot peppers (arbol) and it was awesome ! Thanks

Goodieman February 26, 2008

I used chunks from a pork roast instead of beef and added a splash of balsamic vinegar and a couple teaspoons of mexican oregano to the crock pot. Very yummy!! Thanks for sharing this recipe.

Nicklynne :) November 29, 2007

I made this but it didn't taste like chile colorado...

cryssi June 19, 2006

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