![Close up on a bowl of Chile Colorado, garnished with chopped cilantro.](https://cdn.statically.io/img/www.allrecipes.com/thmb/WzxcDrLxY-982fTy9hm73fH4_BI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/45386-chile-colorado-DDMFS-beauty-4x3-BG-1400-6b61eb4bda4c444d9b799b22c9acd070.jpg)
Ingredients
-
9 New Mexico dry chiles - washed, with stems and seeds removed
-
3 cups water
-
5 pounds boneless beef chuck roast, trimmed of fat
-
½ 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 as needed
Directions
-
Gather all ingredients.
Dotdash Meredith Food Studios
-
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.
Dotdash Meredith Food Studios
-
Strain into a bowl, reserving the cooking liquid.
Dotdash Meredith Food Studios
-
Place chiles and some of the liquid into a blender, and purée until smooth. Add more liquid as necessary to form a smooth sauce.
Dotdash Meredith Food Studios
-
Pass sauce through a fine mesh strainer to remove any seeds or tough skins; set aside.
Dotdash Meredith Food Studios
-
Cut beef into 1- to 2-inch chunks. Combine flour, salt, and pepper in a medium bowl. Dredge beef chunks in the seasoned flour; set aside.
Dotdash Meredith Food Studios
-
Heat olive oil in a large pot over medium heat. Sauté onion until tender and translucent, about 5 minutes.
Dotdash Meredith Food Studios
-
Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. Remove seared meat, and continue browning the remaining meat. Return reserved seared meat to the pot.
Dotdash Meredith Food Studios
-
Stir in puréed chile mixture. Add beef stock just to 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.
Dotdash Meredith Food Studios
Recipe Tip
You can substitute water for beef stock if desired.
Nutrition Facts (per serving)
544 | Calories |
42g | Fat |
6g | Carbs |
34g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 544 | |
% Daily Value * | |
Total Fat 42g | 53% |
Saturated Fat 16g | 80% |
Cholesterol 136mg | 45% |
Sodium 624mg | 27% |
Total Carbohydrate 6g | 2% |
Dietary Fiber 1g | 3% |
Total Sugars 1g | |
Protein 34g | 67% |
Vitamin C 4mg | 4% |
Calcium 30mg | 2% |
Iron 4mg | 24% |
Potassium 571mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.