Chile Colorado Recipe

This Chile Colorado Recipe, features tender pieces of meat smothered in a vibrant red chile sauce made from the country’s most beloved dried peppers.

In fact, this hearty stew can be prepared with either pork or beef, and its name, meaning “red chili,” is a nod to its striking color. 

The Name Behind the Flavor

Despite its name, this classic recipe has no direct connection to the US state of Colorado. Instead, the “colorado” in its name is a nod to the rich, bold color that makes the dish so visually appealing.

With its roots in northern Mexico, Chile Colorado has become a staple in the region and a favorite among neighboring US states.

The Chile Sauce: The Heart of the Dish

The chile sauce is the core component of this Mexican stew, and its flavor is truly special. To create this savory sauce, chiles are carefully selected and lightly toasted to bring out their rich, deep aroma and flavor.

This process awakens the natural oils in the chiles, which are then blended with chicken broth and a hint of spices to create a velvety, slightly smoky sauce.

What makes this sauce truly exceptional is its perfect balance of flavors. The level of heat is carefully calibrated, depending on the type of chiles used, to create a delightful harmony of spicy and smoky notes.

Mexico’s Chiles

The more you familiarize yourself with Mexico’s diverse array of chiles, the more creative freedom you’ll have in the kitchen.

With over 60 different types of chiles grown in Mexico, the possibilities are endless. From the mild, sweet flavor of ancho chiles to the smoky, slightly sweet flavor of chipotle chiles, each variety offers a distinct flavor profile waiting to be explored.

Get to know the chiles used in this recipe and explore other options:

• Guajillo Chiles are a cornerstone of Mexican cuisine, ranking among the top three most important peppers. Their moderate heat and subtle, slightly sweet flavor make them an excellent addition to a wide range of dishes. The versatility of their flavor is a key factor in their popularity, earning them a prominent place in many traditional recipes.
• The Ancho Chile stands out with its subtle, sweet tones reminiscent of dried fruit and a hint of tomato-like acidity. Its smoky flavor is balanced by a mild heat level, making it the perfect pepper to add depth without overpowering. 

Other options: 

• Puya Chiles: Meaning “steel point,” these chiles are closely related to guajillos in flavor, but pack a punch with their intense heat profile. If you’re looking to add more heat without altering the flavor, Puyas are an excellent choice.
• Chiles de Arbol: These small, slim peppers are like a petite Mexican version of cayenne pepper, with a clear, sharp, and spicy flavor. Use them in small amounts, as they pack a lot of heat.
• New Mexico Chiles: With their smoky, slightly sweet flavor and mild heat, these chiles are perfect for pairing with other options to add depth and complexity.
• Pasilla Chiles: Smoked and dried to perfection, these Mexican peppers offer a smoky, medium-heat flavor with hints of chocolate. Keep in mind they’re sweeter than ancho chiles, so start with a small amount to avoid adding too much sweetness to your dish.

Family Food Legacy 

Growing up, I wasn’t surrounded by wealth, but I was fortunate enough to have a childhood without scarcity. My mother’s stories, however, have always resonated with me – stories of how our family used creativity and resourcefulness to turn humble ingredients into dishes that brought people together.

It’s truly remarkable how our ancestors were able to create iconic dishes with so little. Stews, in particular, hold a special place in Mexican cuisine and culture. They’re often featured in movies, TV shows, and documentaries, a testament to their enduring popularity. 

This recipe allows us to harness the magic of dried peppers, crafting an unforgettable dish. I hope you enjoy it, and that it brings you closer to the people and memories that make life worth savoring.

Store

• Refrigerate: Transfer the leftover stew to an airtight container, and store it in the refrigerator for up to three days. 

• Freeze: Store the stew in a freezer-safe, airtight container, making sure to leave some room for expansion. Label and date. Frozen Chile Colorado can be stored for up to four months.

Reheating Instructions:

1. Reheat the stew in a pot over medium-low heat. If frozen, defrost in the fridge first. 
2. If the sauce has thickened too much, add a small amount of chicken broth or water to loosen it.
3. Once the stew starts simmering, let it cook for about three minutes, or until everything is heated through and the flavors have melded together again. 

Recipe Video Tutorial

Below is my easy to follow video tutorial on how to make this Chile Colorado Recipe.

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Popular sides for Chile Colorado

• Refried beans 
• Frijoles de la olla
• Mexican rice
• White Mexican Rice
• Corn tortillas
• Flour Tortillas
• Agua de horchata

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Chile Colorado Recipe

5 from 13 votes

By Villa Cocina

Chile Colorado is tender meat simmered in a rich, smoky red chile sauce—a comforting Mexican classic full of bold flavor.

Prep Time: 25 minutes mins

Cook Time: 1 hour hr 25 minutes mins

Total Time: 1 hour hr 50 minutes mins

Cook ModePrevent your screen from going dark

Ingredients 

US CustomaryMetric

Servings: 6 servings

Prep the Pork

• 3 lbs pork shoulder, boneless, Boston butt 
• 2 tsp kosher salt
• 1 tsp ground black pepper

Chile Sauce

• 8 guajillos chiles, stemmed, de-seeded
• 2 ancho chiles, stemmed, de-seeded
• 6 cups chicken broth, low sodium
• 1 tsp whole cumin
• 4 cloves
• 1 tsp dried Mexican oregano

Chile Colorado

• Oil, for cooking
• 6 garlic cloves, minced 
• 1/2 white onion, diced 
• 3 bay leaves
• 1 lb russet potatoes, medium diced
• To taste salt

Toppings

• Cilantro, chopped 
• Lime juice

Instructions 

Start Chile Sauce

• Toast guajillo and ancho chiles on a comal over medium-low heat, turning frequently, until fragrant. Quickly remove from heat, rinse, and add to a pot with 4 cups of simmering chicken broth. Cover, turn off heat, and let the chiles soak and soften. 

Prepare the Pork 

• Prepare the meat by trimming excess fat, patting it dry with a paper towel, and cutting it into 1-inch squares. Season with salt and freshly ground pepper, mixing to distribute evenly among the pork. Set aside momentarily. 

Finish the Sauce 

• Make the sauce by blending the hydrated chiles, with the soaking broth, cumin, cloves, and oregano in a blender until smooth. Strain the mixture if needed and set it aside. 

Chile Colorado 

• Heat 2 tablespoons of oil in a large pot over medium-high heat. Brown the pork, developing a flavorful crust on the meat and a rich browned flavor at the bottom of the pot. If necessary, cook in batches to prevent overcrowding. 
• Remove the meat from the pot and reduce heat to medium-low. Add oil as needed and sauté the onions until slightly softened, then add the garlic and cook for 1 minute. 
• Return the meat to the pot, add the remaining 2 cups of chicken broth, chili sauce, and bay leaves. Stir to combine, bring to a boil, then reduce heat to medium-low, cover, and simmer gently for 45 minutes.
• Meanwhile, brown the potatoes in a little oil over medium heat. Season with salt to taste. 
• Uncover the stew and let it simmer for 15 minutes, allowing the sauce to thicken. Then, skim off the fat (if desired) and add the potatoes. Continue cooking for an additional 15 minutes uncovered, or until the pork and potatoes are tender and the sauce has reached your desired consistency.
• Finally, season with salt to taste. Serve with beans, Mexican rice, and corn or flour tortillas, garnished with a sprinkle of cilantro and a squeeze of fresh lime juice.

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Course: Main

Cuisine: Mexican

Keyword: Authentic Mexican Food, Chile Colorado, Comfort Food, Mexican Stew