Chile Colorado

Chile Colorado is a traditional Mexican stew that combines tender pieces of beef or pork in a rich and flavorful red chile sauce made from dried Mexican chiles, broth, vegetables, and spices. Serve with rice, beans, or a side of warm tortillas.

Chile Colorado Is Not From The State Of Colorado

When you hear the name “Chile Colorado,” you may imagine that this is some sort of chili-based dish popular in the state of Colorado. Not quite. In fact, the state of Colorado has nothing to do with this dish at all.

When translated from Spanish, “colorado (color-ado)” means “colored red.” In this recipe, the red it refers to is the deep, vibrant red of the sauce made from dried red chiles. Now, let’s dig a little deeper and find out what it takes to make this popular Mexican stew.

About the Chili Peppers

Authentic Chile Colorado starts with whole dried Mexican chile peppers. The same applies when making authentic Mexican mole sauce, enchilada sauce, and countless other Mexican stews and sauces. You can purchase whole-dried Mexican chiles at many large grocery stores, Mexican markets, or on Amazon.

For this recipe, we’re using three types of chiles: guajillo, árbol, and ancho chiles.

• Guajillo Chiles: Mild to medium heat with a slightly sweet, fruity, and tangy flavor. They are known for their bright red color and smooth skin.
• Chiles de Árbol: Small, red, and thin, árbol chiles add heat.
• Ancho Chiles: Very mild heat with a sweet, smoky, and raisin-like flavor. They are actually dried poblano peppers, best known for their wrinkly texture and dark, nearly black color.

Ingredients in Chile Colorado

Find the printable recipe with measurements in the recipe card below.

• Oil: This is used to braise the beef (or pork) pieces before simmering in the sauce. It may be any type of high-smoke-point oil.
• Beef (or pork): Beef chuck roast or stew meat is commonly used. Pork butt is another popular choice. The meat is slow-cooked in the sauce until tender and fully infused with the sauce’s flavors.
• Salt and Black Pepper: To season the meat.
• Dried Chiles: guajillo, árbol, and ancho chiles. Read more about each type of chile in the section above.
• Vegetables: This recipe includes garlic, tomato, and white onion for added flavor in the sauce. The onions and tomatoes are optional and can be omitted.
• Broth: Chicken broth or beef broth is added to thin out the sauce and enhance the overall flavor.
• Mexican Oregano provides an herbaceous, citrusy note to balance the richness of the sauce. Please note: Mexican oregano has a different flavor from Mediterranean oregano, being less sweet and more peppery.
• Chicken Bouillon (optional): Enhances umami flavor and helps balance the slight acidity from the chiles.
• Ground Cumin: Adds an earthy, savory undertone to complement the flavors of the chiles.
• Bay Leaves: For a subtle, aromatic flavor.

Cooking Tips

1. Lightly toast the chiles in a dry skillet over medium heat for 5-10 seconds per side until they become fragrant, being careful not to burn them.
2. Choosing the right meat is key. For beef, I like to use chuck roast or beef stew meat. This ensures that the meat will stay tender and flavorful throughout cooking. If using pork, I always use pork butt. It usually comes with a pretty thick layer of fat, so I’ll trim that. Pork shoulder also works.
3. Strain the sauce for a smoother consistency. Technically, this isn’t required, especially if you use a decent blender to make your sauce. But I find it to be such an important step! It’s like the difference between a smooth cream sauce and one that’s split and curdled. I don’t know; it’s a visual thing for me.
4. Don’t rush it. I know it’s tempting to rush the cooking process, but I encourage you to give it time. Two to three hours is the sweet spot.
5. You may need to adjust the flavors at the end of cooking. To help balance the acidity of the dried chiles, add extra salt, pepper, or even a little sugar.

How to Make Chile Colorado

1. Prepare the dried chiles: Remove the stems and seeds from the guajillo, árbol, and ancho chiles (wear gloves if possible). Toast them in a dry skillet, if desired, although this step is not necessary.

2. Sear the Beef: Heat a large pot or Dutch oven with vegetable oil over medium-high heat. Add the beef in batches (do not overcrowd the pan) and sear on all sides until a nice golden-brown crust forms. Remove the meat and set it aside, then repeat until all of the beef has been seared. Once all of the meat has been seared, return it to the pot and season with salt and black pepper.

3. Rehydrate the chiles: Boil a medium pot of water over high heat. Once boiling, remove from heat and add the chiles, garlic, tomatoes, and onion. Allow the chiles and vegetables to soak in the boiled water for 15-20 minutes or until soft.

4. Make the sauce: Use a slotted spoon to remove the softened chiles and vegetables from the pot and add them to a blender along with 1 cup of the cooking water. At the same time, add 1/2 cup of chicken broth plus the dried oregano, chicken bouillon, and dried cumin. Blend until smooth.

5. Strain: Strain the sauce into the pot with the beef, gently tapping the strainer on the rim of the pot to encourage the liquid to go through. When only pulp remains in the strainer, add it back to the blender with the remaining ½ cup of broth and blend again. Strain it back into the beef, using a wooden spoon to push as much liquid out through the strainer as possible. Discard any leftover pulp.

6. Simmer: Set the pot over medium-high heat and bring to a simmer, then reduce heat to low, add the bay leaves, and cover with a lid. Simmer low and slow for 1-2 hours or until the meat is tender and easily pulled apart with a fork. If the sauce is too thin, remove the lid and continue to cook until it thickens to your liking. If the sauce is too thick, add additional broth to maintain your desired consistency.

7. Adjust the seasonings: If the sauce is too spicy or acidic, season to taste with additional salt, pepper, or a pinch of sugar to balance the flavors.

Serving Chile Colorado

Serve this chile colorado recipe with a side of rice, refried beans or whole pinto beans, warm corn or flour tortillas, or boiled or fried potatoes, and garnish with fresh lime, cilantro, and homemade pico de gallo or salsa.

Leftovers and Storage

Allow the stew to cool before transferring to an airtight container in the refrigerator for 3-4 days. For long-term storage, place leftovers in freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible before sealing. Freeze for up to 3 months.

Thaw frozen Chile Colorado in the refrigerator overnight before gently reheating on the stovetop over low heat or in the microwave in short intervals. If the sauce has thickened, add a little broth or water to restore desired consistency.

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