Best Chile Colorado Recipes

COLORADO GREEN CHILI (CHILE VERDE)

Steps:

• Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
• After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.

SLOW COOKER CHILE COLORADO BEEF BURRITOS

Steps:

• Spray your slow cooker with non-stick cooking spray.
• Put beef, enchilada sauce, bouillon cubes, onion, green chiles, chipotle pepper sauce, cumin, oregano, and salt and pepper into slow cooker and cook on low for 7-8 hours, or until meat is very tender (you could also cook on high for maybe 3-4 hours).
• When beef is done (it will be very tender and flake off when stirred), turn oven on broil.
• On an oven-proof plate or baking pan, lay out a tortilla. Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito.
• Pour some of the remaining enchilada sauce from the slow cooker over the burrito to cover it and top with cheese.
• Broil until cheese is bubbly, about 2-4 minutes.
• Makes 6-8 burritos, depending on how full you make them.

RED CHILE SAUCE (CHILE COLORADO)

Steps:

• Rinse chiles and split open, discarding stems, seeds, and ribs.
• Heat a well-seasoned cast-iron skillet over moderate heat, then toast chiles, skin sides up, in batches, about 30 seconds (be careful not to burn them, or sauce will be bitter). Transfer chiles as toasted to a heatproof bowl and pour boiling water over them. Cover bowl and soak chiles, stirring occasionally, until softened, about 15 minutes.
• Purée chiles with three fourths of soaking liquid, reserving remainder, in a blender until smooth (use caution when blending hot liquids). Pour purée through a coarse sieve into a bowl, pressing on solids, and discard solids. Whisk reserved soaking liquid into chile mixture.
• Cook onion, garlic, cumin, and oregano in oil in a large heavy saucepan over moderately low heat, stirring, 2 minutes. Add flour and cook, stirring, 2 minutes. Whisk in chile mixture and simmer, partially covered, whisking occasionally, until reduced to about 2 1/2 cups, about 30 minutes. Season with salt, vinegar, and sugar.

RICK BAYLESS'S CHILE COLORADO

Steps:

• Wash the pork, remove excess fat, cube and set aside.
• Take the New Mexico chilies (or use dried California chilies which are also mild) and remove the stems, veins, and seeds. Break the chilies into big pieces.
• Heat a nonstick fryng pan over medium heat. When hot, add 1/3 of the chilies and cook just until they start to change color, pressing down occasionally with a spachula. Flip over the chilies and repeat on the second side. Remove. Repeat with the last two batches of the chilies.
• Put the toasted chilies into a pie plate, fill part-way full with water and top with a salad or other smallish plate. Let the chilies soak for 30-45 minutes.
• Once the dried chilies are done soaking, put them into a food processor or blender along with the onion, garlic, oregano and cumin. Add some of the soaking liquid (at least one cup or more) and puree. Strain through a wire mesh. Set the red chili sauce aside.
• Meanwhile, in the same nonstick frying pan, heat it over medium-high heat. When the pan is hot add 1/4 cup oi and when the oil is warm, add half of the meat cubes. Use a spachula to turn over the meat as it cooks. When the meat gets brown spots, remove the first batch, and repeat with the remaining meat cubes.
• Readd all of the meat back into the frying pan. Add the red chili sauce and cook until the sauce has thickened.
• Next, put the meat and sauce into a medium-largish size saucepan. Add 1 1/2 - 2 cups water.
• Bring the liquid to a boil, cover, reduce heat to medium-low and cook about one hour or until the meat is very tender and the sauce is thick.
• Add salt and pepper to taste.
• If the sauce is too runny because there is too much liquid, increase heat to high and boil away the liquid unti the sauce thickens. You can also add 1-2 Table. masa to the sauce to thicken it as it boils.
• If desired, you can reduce the amount of meat to 1 - 1 1/2 lbs. and add one 16 oz. can drained pinto beans the last 15 minutes of cooking.

CHILE COLORADO BURRITOS

Steps:

• In a 4-qt. slow cooker, combine beef, enchilada sauce and bouillon granules. Cook, covered, on low 6-8 hours or until meat is tender., Preheat oven to 425°. Using a slotted spoon, remove meat from sauce. Skim fat from sauce. If desired, spoon about 1/4 cup beans across center of each tortilla; top with 1/3 cup meat. Fold bottom and sides of tortilla over filling and roll up., Place in a greased 11x7-in. baking dish. Pour 1 cup sauce over top; sprinkle with cheese. Bake, uncovered, 10-15 minutes or until cheese is melted. If desired, sprinkle with green onions.

CHILE COLORADO (BASIC RED CHILE SAUCE)

Steps:

• Heat shortening in a medium saucepan on medium heat.
• Stir in flour and cook for 1 minute.
• Add chile powder and cook for an additional minute.
• Gradually add the water and stir, making sure that no lumps form.
• Add seasonings to sauce and simmer at low heat for 10-15 minutes.***.
• * Red Chile recipe above. Varied amounts and variety of chile will determine the degree of hotness.
• ** For a more mild flavor, tomato juice may be substituted.
• *** Last red chile can be very bitter if it doesn't simmer long enough. Please let it simmer for AT LEAST 10 minutes As always, the longer it simmers the hotter it will be -- but you don't want bitter red chile. TRUST ME.
• NOTE: One pound of cooked beef or pork, ground, cubed, or shredded,may be added.
• Also can be served over pork chops or used as a gravy for mashed potatoes.

CHILE COLORADO/CON CARNE - TUCSON'S EL CHARRO

Steps:

• Cut the meat into 3/4" pieces. Put a handful at a time into a bag containing the flour, salt and pepper. Shake well. Repeat with the remaining meat.
• Heat the oil in a large skillet. Add a batch of meat at a time into the hot oil, not overcrowding. Brown slowly.
• Add the Enchilada Sauce, garlic puree and oregano.
• Cook over low heat at least one hour, or until the meat is very tender, stirring frequently to prevent scorching. AAdd water if necessary.
• I put a lid on my pan, and cook the dish for several hours over the lowest possible heat. The meat must be tender!

CARNE DE PUERCO EN CHILE COLORADO

Steps:

• 1. Combine ingredients for meat in a heavy saucepan; simmer covered until tender. Cool and shred to desired consistency, leaving in pan. Cover. Set aside.
• 2. While meat is cooking, mash garlic cloves with cumin and salt to form a paste. Mix in the oregano. Remove stems from dried anchos. Simmer the ancho chiles in the water in a saucepan for about 15 minutes, until soft. Saving the water, place the chiles into a blender and liquefy with some of the water. Add the garlic mixture and enough of the remaining water to form a fairly thin sauce. You can strain this to remove any seeds if you like.
• 3. To finish off the dish: Uncover the pork. Return to heat and cook away the remaining water. Sprinkle meat with flour or cornmeal. Saute until starting to brown. Add the sauce and any remaining chile cooking water if you like it really juicy. Simmer for 15 minutes, adjusting the consistency if necessary as the sauce thickens. Add more flour or cornmeal if it is too thin.
• 4. Serve with warmed flour tortillas, rice and refried beans with desired garnishes. The restaurant served it with refried beans and cubed potatoes, soft fried with bell peppers and onions. YUMMY!

CROCK POT CHILE COLORADO

Steps:

• Toss beef and 1 T. Kitchen Bouquet together in crock pot.
• Combine 2 T. flour, 2 t. salt and 1/4 t. pepper. Add to beef, mix.
• Cut green pepper and whole chiles in 1" pieces. Add to beef.
• Add tomatoes and onion.
• Combine tomato sauce, garlic, parsley, cumin and sugar. Pour over beef, mix.
• Cook 10-11 hours on low or 4-5 hours on high.
• Mix 2 T. softened butter, 2 T. flour and 1/2 t. Kitchen Bouquet into a paste. Drop into stew.
• Cook 1 more hour, stirring occassionally.
• May be eaten as a stew from a bowl with shredded Monterey Jack or cheddar cheese, or rolled in a large flour tortilla as a burrito with whatever condiments you prefer (sour cream, cheese, lettuce, onion, etc.).
• Excellent the next day!

INSTANT POT® COLORADO CHILE VERDE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add olive oil. Add chicken breast, onion, chile peppers, garlic, cumin, salt, and pepper to hot oil. Saute until chicken is browned and onions are soft and translucent, about 5 minutes. Add chicken broth, salsa verde, white beans, corn kernels, and cilantro; mix well. Turn off Saute mode.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Select Saute function. Stir in flour and cook chile until it thickens, 1 to 2 minutes. If you like a thicker consistency, mix potato starch and water in a small bowl and stir into chile with the flour. Serve with lime wedges.

PUEBLO COLORADO GREEN CHILE

Steps:

• Brown and cook meat in skillet then remove to a dish and set aside.Return the skillet to med heat and add the oil. Stir in the flour to make a runny roux. Brown the roux to a golden brown color, stirring occasionally. Do not burn or break the roux.When the roux is golden brown,add back the meat to the skillet still on med. Shred chilies with a fork or chop them. Then add to meat and stir. Break up tomatoes and add 2/3 to 3/4 of the tomatoes and juice to skillet and stir. Add 8 oz of water to it first then if necessary add more if its too thick. Add garlic or garlic powder and salt to taste. Stir. Let chile simmer gently on a lower heat, stirring occasionally, 10 minute.
• Take off heat and enjoy.

CHILE COLORADO II

Steps:

• Heat oil in a heavy bottomed pan over medium high heat. Dredge beef cubes in flour. Cook in hot oil until browned on all sides, reducing heat if necessary. Add tomatoes, green chilies, serrano chiles, onions, beer, water, cumin, salt, and pepper. Cover and simmer for 2 hours. Add chopped cilantro, and simmer 1 hour longer.

MEXICAN RED CHILE SAUCE, CHILE COLORADO MEXICANO

Steps:

• 1. Clean the dried peppers by removing the stems and opening them up and removing the seeds. Please be sure to remove all the seeds. After cleaning all of the dried chile peppers put into a large pot with the quarted onions and cover with cold water bring to a steady boil over high heat. Let boil fast for 3 minutes, then reduce the flame to medium low and let simmer for 12 minutes. Remove from the flame and let cool on a back burner for an hour or so.
• 2. Next working in batches remove with a large slotted spoon; to a blender add a clove of garlic, break a piece of chocolate of of the tablet, (I place the tablets in a plastic freezer bag and hit the tablets with a wooden meat mallet to break in small pieces) do not break up to small. Add a tsp of peanut butter, a piece of the boiled onion and just about a 1/4 cup of the chile water where you boiled the chiles in. Process in the blender on high until you have a smooth paste. With a rubber spatula scrape out all of the chile paste into a deep bowl. Continue this step again until you have processed all of the chiles with the garlic, onion,peanut butter, chocolate and chile water. After all is ground into a chile sauce add the dry seasonings ground cumin, oregano salt and garlic powder.
• 3. Stir the chile sauce until all of the seasonings are well incorporated. With a measuring cup measure out 8 ounces into each small freezer bag until you have used all of the chile sauce. Seal each bag and freeze. If you wont be using this much sauce you can cut down your chiles to about one pound of each type of dried chiles mentioned above; and reduce your seasonings and garlic cloves and chocolate. Figure one medium onion, 2 cloves of garlic per pound of chiles, Half tablet of chocolate per pound, reduce seasonins to 3 tsps of cumin, half teaspoon of oregano, 3 tsps salt 1/2 tsp garlic powder.
• 4. Freeze bags and enjoy the real authentic Mexican flavor for your Mexican dishes. This chile freezes well and can be kept frozen for up to a year. Enjoy
• 5. This chile sauce cannot be eaten like this. This is the base beginning to many truly authentic Mexican dishes.

CHILE COLORADO BURRITOS

Steps:

• Put beef, bouillon, and enchilada sauce into a crock pot and cook on low for 7-8 hours*, or until meat is very tender.
• When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired.
• Heat refried beans in a saucepan.
• Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans.
• Roll into a burrito.
• Place in a baking dish.
• Pour some of the remaining enchilada sauce from the crock pot over the burritos to cover.
• Sprinkle cheddar cheese.
• Broil until cheese is bubbly, about 2-4 minutes.

CHILE COLORADO (BASIC RED CHILE SAUCE)

Steps:

• 1. Heat shortening in a medium saucepan on medium heat. Stir in flour and cook for 1 minute. 2. Add chile powder and cook for an additional minute. 3. Gradually add the water and stir, making sure that no lumps form. 4. Add seasonings to sauce and simmer at low heat for 10-15 minutes.

CHILE COLORADO (BASIC RED CHILE SAUCE) 2 VERSIONS

Steps:

• 1. Like making a blonde roux heat shortening in a medium saucepan on medium heat. Stir in flour and cook for 1 minute. 2. Add chile powder and cook for an additional minute being careful to not scorch...it scorches easily 3. Gradually add the water and whisk, making sure that no lumps form. 4. Add seasonings to sauce and simmer at low heat for 10-15 minutes. Varied amounts and variety of chile will determine the degree of hotness. I like it mild for those folk who want the flavor but not the heat The Chili Caribe is for them . Needless to say all this prep makes for a very aromatic kitchen and house OH yeah!

PAPAS CON CHILE COLORADO - CHILE ROASTED POTATOES

Steps:

• Preheat the oven to 350°F.
• Saute the onion and garlic in the butter until soft, then add the chile.
• Toss the potatoes in the mixture, evenly coating them.
• Place the potatoes in a shallow pan with just a little bit of water and bake until the potatoes are done, about 45 minutes.
• Sprinkle the cheese over the top of the potatoes and serve.

CHILE CON CARNE (AKA CHILI COLORADO)

Steps:

• 1. In a medium pot bring to boil the 3 cups water and chiles. Remove from heat and allow the chiles to sit in water for about 30-40 min. Strain the chiles over a bowl to reserve the liquid.
• 2. In a food processor or blender put the chiles and a bit of the liquid and puree, adding more liquid if needed, until a sauce is formed. (better to start out with less and add it then to add too much in the beginning). Remove any tough skins left in sauce.
• 3. In a small ramekin mix together garlic, oregano, cinnamon, cayenne, cumin and coriander. Stir into chile "sauce" and set the sauce aside.
• 4. Combine flour, salt and pepper and sprinkle over the beef.
• 5. In a large stockpot heat olive oil to medium and sautee onion until soft. Add beef chunks and cook until just browned. Stir in chile sauce mixture. Add beef broth/stock or water until beef is covered.
• 6. Reduce heat to lowest setting and simmer for 3 hours.
• 7. Serve with chopped green onion, shredded cheese and tortillas.

CHILE COLORADO

Steps:

• Place chiles and 3 cups water into a medium stockpot, and bring to a boil. Remove from heat and steep for 30 minutes to soften. Strain into a bowl, reserving the cooking liquid. Place the chiles and some of the liquid into a blender, and puree until smooth. Add more liquid as necessary to form a smooth sauce. Pass sauce through a fine mesh strainer to remove any seeds and the tough skins; set aside.
• Cut the roast into 1 to 2 inch chunks. In a medium bowl, combine flour, salt, and pepper. Dredge the beef chunks in the seasoned flour; set aside.
• Heat olive oil in a large pot over medium heat. Saute onion until tender and translucent, about 5 minutes. Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. Remove cooked meat, and continue browning remaining meat. Return reserved cooked meat to the pot. Stir in pureed chile mixture. Add beef stock to just cover beef chunks, or to personal preference. Bring to a boil over medium heat. Reduce heat to lowest setting, and simmer for 3 hours, or until meat is tender. If necessary, adjust with more stock during cooking.

COLORADO GREEN CHILE WITH PORK

Steps:

• Put the pork roast in a covered casserol and roast at 275 for about 2 or 3 hours until done using your meat thermometer to check. I will often put it in frozen - no real need to thaw it first. As long as the pork is cooked through, it's fine. I don't even put any water in the dish, but you can put a half inch of water if you want to, it won't hurt the roast. When done, remove from oven and let cool. Save the juice! When cool enough to handle, dice the pork and throw away the fatty parts. Save the bone if any.
• In a very large stock pot (at least 2 1/2 gallon capacity), add diced pork and juice from the pork and sprinkle with flour - tossing to coat. Cook on medium low until it gets a little sticky from the flour. Add remaining ingredients and bones. Simmer at least one hour - stirring occaisionally. Do not let the bottom burn. If it seems too thick add water or chicken broth. Remove the bone.
• I use this for so many things! I smother my burritos, huevos, or eat like a soup with tortillas. I also pour it over burgers (see Gourmet Green Chile Burgers).