Go Back
–+ servings
Logo of The Forked Spoon featuring a blue spork.
Homemade chile colorado with chunks of beef in a large cast iron pot and garnished with fresh cilantro.
5 from 3 votes

Chile Colorado Recipe

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.
Prep Time30 minutes
Cook Time2 hours 30 minutes
Total Time3 hours
Servings: 6 servings
Calories: 351kcal
Chef: Jessica Randhawa

Ingredients

  • 1-2 tablespoon vegetable oil
  • 2 pounds beef chuck roast - cut into 1-inch pieces
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 5 dried guajillo chiles - stems removed and deseeded
  • 3-5 chiles de árbol - stems removed and deseeded (as best as possible)
  • 3 cloves garlic - peeled and left whole
  • 2 Roma tomatoes
  • 2 ancho chiles - stems removed and deseeded
  • 1 small white onion - peeled and halved
  • 1 cup low-sodium chicken broth
  • 1 tablespoon Mexican oregano - do not substitute with Italian oregano
  • 1 tablespoon powdered chicken bouillon
  • 1 teaspoon ground cumin
  • 2 bay leaves

Instructions

  • 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.
    Chunks of beef chuck searing in a large cast iron skillet.
  • Once all of the meat has been seared, return it to the pot and season with salt and black pepper.
    Seared chunks of beef chuck seasoned with salt and black pepper in a large cast iron pan.
  • 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.
    A white onion two tomatoes, garlic cloves, and dried red Mexican chiles in a medium sauce pot filled with boiled water.
  • 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.
    Large blender filled with rehydrated red Mexican chiles, two whole boiled tomatoes, a whole onion, whole garlic cloves, Mexican oregano and cumin with chicken broth and rehydrating liquid.
  • Blend until smooth.
    Homemade chile colorado sauce in a large blender before being strained through a fine mesh strainer.
  • 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.
    Fine mesh strainer filled with the solids left behind from homemade chile colorado sauce resting over a large cast iron pot.
  • When only pulp remains in the strainer, add it back to the blender with the remaining ½ cup of broth. 
    The bowl of a high speed blender filled with the leftover solids from strained chile colorado sauce with half a cup of chicken broth.
  • Blend again until smooth.
    Bowl of a high speed blender filled with blended leftover solids from strained chile colorado sauce and chicken broth.
  • Strain it back into the beef, using a wooden spoon to push as much liquid out through the strainer. Discard any leftover pulp.
    Pressing the liquid from homemade chile colorado sauce through a fine mesh strainer resting over a large cast iron pot.
  • 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.
    Large cast iron pot filled with seared beef chunks covered in homemade chile colorado sauce and topped with two bay leaves.
  • 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.
    Homemade chile colorado simmering in a large cast iron pot.
  • If the sauce is too spicy or acidic, season to taste with additional salt, pepper, or a pinch of sugar to balance the flavors.

Notes

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.
  • This recipe is considered mild to moderately spicy. Árbol chiles are the hottest, so reduce or limit the number added if you're sensitive to spicy dishes.

Nutrition

Calories: 351kcal | Carbohydrates: 11g | Protein: 32g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 734mg | Potassium: 837mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3290IU | Vitamin C: 8mg | Calcium: 46mg | Iron: 4mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.

Copyright © 2026 The Forked Spoon

QR Code linking back to recipe