Chile Colorado

Recipe by Happy Hippie
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READY IN: 3hrs 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • 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.
  • Serve with chopped onion, sliced green onion, shredded cheddar cheese, and sour cream and corn and/or flour tortillas.
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