The Authentic & Classic CHILE COLORADO no one can RESIST

Ingredients

• 10 pods New Mexico Chile Pods (fresh, stems removed and rinsed)
• 0.25 medium Onion (quartered)
• 1 clove Garlic (peeled)
• 1 cube Beef Bouillon Cube (low‑sodium preferred)
• 1 tsp Ground Cumin (toasted for extra flavor if desired)
• 1 tsp Dried Oregano (Mexican oregano if available)
• 4 tsp Salt (regular table or kosher)
• 1 tbsp Black Pepper (freshly ground)
• 0.25 cup All-Purpose Flour (for coating the beef cubes)
• 2 tsp Vegetable Oil (high‑heat oil such as canola or grapeseed)
• 1.5 lb Beef Cubes (cut into 1‑inch cubes, preferably chuck)
• 2 leaves Bay Leaves (whole)
• 4 cup Water (divided: 3.5 cup for sauce, 0.5 cup for final simmer)

Instructions

1. Prepare the chilies and aromatics

   Rinse the 10 New Mexico chile pods, remove stems, and quarter the 1/4 onion. Peel the garlic clove. Set aside.

   Time: PT8M

2. Boil the chilies

   Place the cleaned chilies and onion quarter in a large pot, cover with enough water to submerge, set on high heat and bring to a boil. Once boiling, turn off the heat and let sit for a minute before transferring to the blender.

   Time: PT5M

   Temperature: high heat

3. Blend the chile sauce

   Transfer the boiled chilies, onion, garlic, beef bouillon cube, 1 tsp ground cumin, 1 tsp dried oregano, and 3½ cup water into the blender. Blend until completely smooth.

   Time: PT5M

4. Season and flour‑coat the beef

   In a bowl, toss the 1.5 lb beef cubes with 4 tsp salt and 1 tbsp black pepper. Sprinkle the flour over the meat and toss until each piece is lightly coated.

   Time: PT5M

5. Sear the beef cubes

   Heat 2 tsp oil in a large skillet over medium‑high heat. Working in batches, add the beef cubes and sear for about 1 minute per side until browned. Remove and set aside.

   Time: PT10M

   Temperature: medium‑high heat

6. Combine sauce and meat

   Reduce heat to medium‑low. Add the blended chile sauce to the skillet, scraping up any browned bits. Add the remaining ½ cup water, then return all seared beef to the pan. Stir to combine and bring to a gentle simmer.

   Time: PT5M

   Temperature: medium‑low heat

7. Slow simmer with bay leaves

   Add the 2 bay leaves, cover the pan, and lower the heat to low. Let the stew simmer for 1 hour 30 minutes, or until the beef is fork‑tender.

   Time: PT1H30M

   Temperature: low heat

8. Finish and serve

   Remove the bay leaves, turn off the heat, and let the stew rest for 2 minutes. Serve hot with rice, beans, and warm flour tortillas.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

5 g