Chile Colorado is a hearty Mexican stew made with tender pieces of beef that simmer in a homemade chile sauce. It’s absolutely easy to make and delicious! Serve with Mexican Cornbread or Jalapeno Cornbread and really impress your guests 🙂
Raised to Love Stews
I was raised by my mother who grew up living with family who were of both Native, African American, and Mexican descent. So, being raised by a woman like that meant we had a variety of food every week from different cuisines. It wasn’t until I was older that I really recognized this, and today I contribute my diverse palette to her. (Love you, mom!)
So, growing up my mom made a lot of stews, soul food, and Mexican food. While she never made Chile Colorado growing up, her cooking helped me appreciate a nice hearty stew. It wasn’t until we were at a funeral of a close family member from my Native side, that I had Chile Colorado.
Hearty Mexican Chile Colorado Stew
Naturally, being at a funeral is a very heavy experience – whether you knew the person personally or not. This was held at a family members home, so it was a very intimate setting, for a grief-filled occasion. I was feeling a bit overwhelmed being there with my three children (it was their first time to a funeral and our youngest was not 1 years old), even with my husband there beside me. After everyone shared their memories and encouraging words, the host opened up the kitchen. The entire time her house smelt of something delicious, and it was finally time to eat.
It was a self-serve situation, so I went to each dish and pan and got myself a little bit of everything. At the end of her kitchen was a massive pot and barely any of it was left. And it was… you guessed it, Chile Colorado. At the time I didn’t know what it was, but I got myself a small bowl and chowed it down. It was warm and so flavorful – it helped to ease a bit of the burden I was feeling.
When I was done, I made sure to find out exactly what it was and shortly after I made it again. It brought comfort from my loss, and it reminded me of all the stories I heard about him that day. Chile Colorado will forever have a special place in my kitchen because of that <3
How to Serve Chile Colorado
Chile Colorado is a very hearty meal all on its own, but there are various ways to serve it:
- Serve it in a bowl with warmed tortillas or crunchy tortilla chips for dipping
- Serve it alongside cornbread – try my Mexican Cornbread or my Jalapeño Cornbread
- Serve as a bowl with rice and beans
- Serve it inside tacos, enchiladas, or burritos
- Eat it for breakfast on top a breakfast muffin or tortilla and top it off with eggs!
What’d You Think of Chile Colorado?
If you loved this recipe, please share your positive review below in the comment section. If you serve your Chile Colorado with something different than what I’ve suggested, let us know! We love it when you share your insights and suggestions with all of us 🙂
Mexican Chile Colorado Stew
Ingredients
- 4 ancho chiles, dried, stemmed, seeded
- 4 guajillo chiles, dried, stemmed, seeded
- 4 cups chicken broth (or beef broth)
- 2 tbsp oil
- 2 1/2 lbs beef chuck roast (or any stew meat), cubed and cut into bite-sized pieces
- salt and pepper, to taste
- 3 tbsp flour
- 1 onion, yellow, chopped
- 1/2 tbsp garlic, minced
- 1 jalapeno (optional), seeded, chopped (add up to 2 jalapenos, more = spicier)
- 2 tsp dried oregano,
- 1 1/2 tsp ground cumin
- 1 tsp paprika
- 1 bay leaf
- fresh squeezed lime juice, to taste
- 1-2 tbsp cornstarch
Instructions
- PREP THE CHILES: In a pan over high heat, bring stemmed and seeded chiles and broth to a boil. Once boiling, reduce heat to low, simmering for 18 to 20 minutes. Remove into a bowl.4 ancho chiles,, 4 guajillo chiles,, 4 cups chicken broth
- PREP THE MEAT: Season meat well with salt and pepper, then dust with flour. Heat oil over medium/high heat in the pan. Add prepped meat (do in batches if needed), cooking until browned on all sides. Remove from pan and set aside.2 tbsp oil, 2 1/2 lbs beef chuck roast, salt and pepper,, 3 tbsp flour
- PREP INGREDIENTS: Over medium heat, cook onions, garlic, and jalapenos for 4-6 minutes. Once complete, add the onion, garlic, jalapeno mix, prepped chiles, and broth to a blender or food processor and blend smooth. Using a strainer, strain the blended sauce into a pot on the stove.1 onion,, 1/2 tbsp garlic,, 1 jalapeno (optional),
- MAKE THE STEW: Add the browned meat and any juices to the pot with the strained sauce, and add seasonings (oregano, cumin, paprika), stirring to combine. Add bay leaf to pot and bring to a boil over medium/high heat (~7 heat level). Once boiling, reduce to low heat. Simmer covered for 50 to 60 minutes – the meat should be tender. Add lime juice and cornstarch to the stew, stirring to combine. Let the sauce thicken over low heat for about 3-5 more minutes.2 tsp dried oregano,, 1 1/2 tsp ground cumin, 1 tsp paprika, 1 bay leaf, fresh squeezed lime juice,, 1-2 tbsp cornstarch
- ENJOY: Serve warm with cilantro, rice, beans, tortillas, and Mexican or Jalapeno Cornbread (recipes in notes)!
Notes
http://caramelizedonions.com/jalapeno-cornbread/ Mexican Cornbread Recipe:
http://caramelizedonions.com/easy-mexican-cornbread/