5.0 from 5 votes

Chile Colorado Recipe

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This chile colorado recipe is made up of tender pieces of meat drenched in a rich sauce, made from Mexico’s most popular dried peppers. Its 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. Accompany this wonderful stew with rice and frjoles de la olla. In addition, Corn tortillas are also a great option if you want to have the full experience!

Chile Colorado recipe

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

Guajillos are among the top three, most important peppers in Mexican cuisine. Its moderate heat and low key flavor, allows it to pair with other dried peppers. And as you can see in the picture below, guajillos tend to be larger in size compared to its cousins, the puya Chile and Chile de arbol. Without doubt, we have an amazing pepper and it creates such a great sauce for this Chile Colorado recipe. As for the puya, we will leave out this time around.

Optional: For an added kick of heat, add a few chiles de arbol to the sauce. 
a labeled chille guajillo, puya chile, and a chile de arbol on a cutting board

Ancho Chile

Let’s also talk a little about the ancho Chile. Both the guajillo and ancho pepper are mild in heat. But there is a noticeable difference between them, as the ancho offers unique and subtle dried fruit sweet tones, with tomato like acidity. overall, it is a great option to have in your pantry. 

acho chilles on top of a cutting board

Chile colorado recipe video

YOUTUBE FULL video tutorial on how to make CHILE COLORADO.

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Chile Colorado Recipe

5.0 from 5 votes
Recipe by Villa Cocina Course: MainCuisine: MexicanDifficulty: Easy
Servings

6

servings
Prep time

25

minutes
Cooking time

1

hour 

25

minutes
Total time

1

hour 

50

minutes

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. 

Ingredients

Directions

  • 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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