Chile Colorado

I found this recipe on allrecipies, and it's the best chile colorado I've had. It's made with a homeade red sauce and my family perfers it over going out to a mexican restaurant. It's very traditional. I've never made any other because everyobne loves it so much

• Ready In: 3 hrs 20 mins
• Serves: 12

Ingredients

• 9  new mexico dry chilies, washed, with stems and seeds removed
• 3  cups water
• 5  lbs boneless beef chuck roast, trimmed of fat
• 1⁄2 cup all-purpose flour
• 1  tablespoon kosher salt
• 1  tablespoon black pepper
• 3  tablespoons olive oil
• 1  large yellow onion, chopped
• 2  cups  beef stock or 2  cups water

Directions

1. Place chiles and 3 cups water into a medium stockpot, and bring to a boil. Remove from heat and steep for 30 minutes to soften. Strain into a bowl, reserving the cooking liquid. Place the chiles and some of the liquid into a blender, and puree until smooth. Add more liquid as necessary to form a smooth sauce. Pass sauce through a fine mesh strainer to remove any seeds and the tough skins; set aside.
2. Cut the roast into 1 to 2 inch chunks. In a medium bowl, combine flour, salt, and pepper. Dredge the beef chunks in the seasoned flour; set aside.
3. Heat olive oil in a large pot over medium heat. Saute onion until tender and translucent, about 5 minutes. Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. Remove cooked meat, and continue browning remaining meat. Return reserved cooked meat to the pot. Stir in pureed chile mixture. Add beef stock to just cover beef chunks, or to personal preference. Bring to a boil over medium heat. Reduce heat to lowest setting, and simmer for 3 hours, or until meat is tender. If necessary, adjust with more stock during cooking.