How To Make Chile Colorado
Inspired by the flavors of Mexico, this chile colorado recipe is tender chunks of beef in a spicy and herby tomato-based sauce.
Place the chiles in a bowl and pour boiling water over them to cover. Let sit for 10 minutes.
While the chiles are soaking, heat the oil in a large pot. Add the onion and cook 4 to 6 minutes or until softened.
Add the garlic and cook for 1 minute more, stirring constantly. Add the cumin, oregano, Hunt’s Fire Roasted Tomatoes, RO*TEL tomatoes and chicken broth to the pot. Turn up the heat to a simmer and cook for 10 minutes.
Take the chiles out of the hot water and cut in half; remove the seeds and stems.
Place the chiles in a blender along with the tomato mixture and blend until completely smooth. Season to taste with salt and pepper.
Preheat the oven to 325 degrees F. Heat the oil in a large pot. Season the beef with salt and pepper to taste.
Place the meat in the pot in a single layer and cook for 4 to 6 minutes or until browned.
Place all of the browned meat into the pot and pour the sauce over the top. Cover the pot and bake for 3 hours or until the meat is very tender.
Serve the meat with tortillas, Mexican rice, pinto beans, chopped cilantro, cheese, lime wedges, radishes and sour cream.
- Calories: 174.43kcal
- Fat: 7.07g
- Saturated Fat: 2.07g
- Trans Fat: 0.22g
- Monounsaturated Fat: 3.60g
- Polyunsaturated Fat: 1.14g
- Carbohydrates: 9.08g
- Fiber: 2.96g
- Sugar: 2.84g
- Protein: 20.43g
- Cholesterol: 54.43mg
- Sodium: 513.90mg
- Calcium: 36.85mg
- Potassium: 794.23mg
- Iron: 3.55mg
- Vitamin A: 104.66µg
- Vitamin C: 12.91mg
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