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Chili Colorado
Difficulty Level: Intermediate
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Prep Time:30 Minutes
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Cook Time:PT2H60M2 Hr 30 Min
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Yield:4-6 Servings
Ingredients
- 4 cups chicken stock or broth, divided
- 4 dried ancho chilies
- 3 dried guajillo chiles
- 2 dried pasilla chiles
- 1 small white onion, peeled and quartered
- 4 cloves garlic
- 1 tablespoon dried Mexican oregano
- 1 tablespoon ground cumin
- 3 pounds stew meat, cubed chuck roast, or cubed pork shoulder
- Salt and pepper
- Oil
- 1 cup water
- 2 bay leaves
- ½ lime, juiced
- Tortillas, Mexican rice, and refried beans for serving, optional
- 946.35ml chicken stock or broth, divided
- 4 dried ancho chilies
- 3 dried guajillo chiles
- 2 dried pasilla chiles
- 1 small white onion, peeled and quartered
- 4 cloves garlic
- 12.78g dried Mexican oregano
- 12.78g ground cumin
- 1360.78g stew meat, cubed chuck roast, or cubed pork shoulder
- Salt and pepper
- Oil
- 236.59ml water
- 2 bay leaves
- 0.5 lime, juiced
- Tortillas, Mexican rice, and refried beans for serving, optional
Named for its deep red color, this dish is simple to make but superbly rich and flavorful. Use freshly dried chiles so your chili is extra flavorful. Perfect for a comforting family meal or game day party!
Preparation
STEP 1
Bring 3 cups of chicken stock to a boil.
STEP 2
Remove seeds and stems from all the chiles and place in a bowl with the quartered white onion.
STEP 3
Pour the boiling stock into the bowl over chiles and onion. Cover with plastic wrap to steam and soften for 30 minutes.
STEP 4
Add all the chiles, onion, and liquid to a blender. Add garlic, oregano and cumin. Blend until very smooth. Set aside.
STEP 5
Season the chunked meat well with salt and pepper. Heat a large Dutch oven or pot to high heat. Coat with oil.
STEP 6
Add a portion of the meat to the hot pan being sure not to overcrowd. You will need to work in batches. Sear meat until browned on all sides, stirring occasionally. Reduce heat to medium if things start to burn. With a slotted spoon remove browned meat and set it aside on a plate or bowl while you sear the next batch.
STEP 7
Once all the meat has been browned add it back to the pot with any accumulated juices. Add your blended chili sauce along with 1 more cup of chicken stock, 1 cup water and bay leaves. Stir and bring to a simmer.
STEP 8
Cover pan, reduce heat to low and cook for 2-2 ½ hours until meat is very tender, and liquid has thickened.
STEP 9
Stir in fresh lime juice. Remove bay leaves and taste to check for seasoning. Serve hot stew with warmed tortillas, and Mexican rice and beans if you choose.