CHILE COLORADO
This is my husband's all-time favorite Mexican chili. Truly authentic and wonderful tasting. If you decide to add beans, do it after chile is finished. It takes a bit of time to prepare, but you'll be glad you gave it a try. Enjoy!
Provided by Happy Hippie
Categories One Dish Meal
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 323.9, Fat 15, SaturatedFat 5.7, Cholesterol 124.7, Sodium 886.2, Carbohydrate 6.4, Fiber 0.6, Sugar 0.7, Protein 41.2
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