Chile Colorado Recipe

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Chile Colorado recipe

Chile colorado is made up of melt in your mouth pieces of meat drenched in a rich sauce, made from Mexico’s most popular dried peppers. It’s name simply means “red chili” referring to its color. This stew can be made with pork or beef. The rich red color is eye catching, and the flavors are a taste of the enchantment Mexican culture and food possess.  

A story from me

Stew recipes have been passed down to us as a form of gift. Growing up I was not surrounded by wealth; in fact, I witnessed first hand poverty among my childhood friends. I was lucky enough to enjoy my childhood without so much scarcity. But, my mother’s resounding stories of how they used creativity, and ingredients available in order to create dishes that made a statement, makes me so passionate about our food. It’s amazing! with very little, our ancestors created historic dishes. Stews are engraved in Mexican cuisine. They are featured in Mexican movies, TV shows, documentaries, because of how popular they are. Chile Colorado allows us to use the enchantment of dried peppers in order to make an unforgettable dish. 

Chiles Guajillos

is among the three top, most important peppers in Mexican cuisine. It’s moderate heat and low key flavor, allows it to pair with other dried peppers.

Ancho Chile

it’s mild in heat, with dried fruit sweet tones, and tomato like acidity.  

Optional: For an added kick of heat, add a few chiles de arbol to the sauce. 
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Chile Colorado Recipe

Recipe by Villa CocinaCourse: MainCuisine: MexicanDifficulty: Easy


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Chile colorado is made up of melt in your mouth pieces of meat drenched in a rich sauce, made from Mexico’s most popular dried peppers. It’s name simply means “red chili” referring to its color. 



  • Toast the guajillos and ancho chiles over medium to medium-low heat.Turn continuously to prevent them from burning. When hot and fragrant remove from the heat, and rinse them. Transfer the chilis inside a pot with 4 cups of simmering low-sodium, chicken broth. Turn off the heat, cover and let them hydrate and soften. 
  • Prep the meat: Trim off excessive chunks of fat. Now, using a kitchen paper towel, pat it dry. Cut the meat into small bite size pieces, about 1” squares. Season with salt (2 tsp kosher salt) and freshly ground pepper to taste (1 tsp.) Mix to distribute evenly among the pork. Set aside. 
  • Sauce: in a blender combine the hydrated chilis plus the broth they were soaked in, cumin, cloves, and oregano. Process until smooth and the chili skin has completely broken down. Strain and set aside until needed. 
  • Place a large pot over medium-high heat. Heat 2 TBSP of oil and brown the pork. You might not get all the sides and thats fine, as long as you develop that flavor at the bottom of the pan and meat itself. Avoid over crowding the pot, do it in batches if needed. 
  • Remove all the meat from the pot. Lower the heat (medium low.) Add more oil if needed and sauté the onions until slightly softened. Then, sauté the garlic for one minute. Add the browned meat into the pot, pour 2 cups of chicken broth, strained red sauce, and bay leaves. Mix everything to combine. Bring to a boil (medium high heat.) Then lower the heat (medium-low), cover and cook on a gentle simmer for 45 minutes.
  • Meanwhile, brown the potatoes in a little bit of oil (medium heat.) Season them with salt to taste (1/2 tsp of kosher.) Set aside until needed. 
  • Uncover the stew and continue cooking for 15 minutes. Spoon out the fat from the surface of the stew. Add the potatoes, and let it cook for another 15 minutes. It’s ready when the sauce has thickened and the potatoes are cooked through. Mix in salt to taste (1/2 tsp kosher salt.) Accompany with cooked beans, Mexican style rice and corn or flour tortillas. Drizzle chopped cilantro and lime juice over the stew. Enjoy!
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