Chile Colorado Recipe: A Hearty and Flavorful Mexican Stew

Chile Colorado is a beloved Mexican dish that features tender meat simmered in a deep, rich red chili sauce. This comforting stew, traditionally made with beef or pork, is perfect for a satisfying meal, especially during the cooler months. With its smoky, spicy, and savory flavors, Chile Colorado has become a staple in many homes, both in Mexico and the southwestern U.S.

In this article, you’ll find a step-by-step guide to preparing Chile Colorado, along with tips, serving suggestions, and storage advice. Whether you’re an experienced cook or a beginner, this recipe will help you create a delicious, comforting meal.

What is Chile Colorado?

Chile Colorado, often referred to as “red chili stew,” is a Mexican dish made with chunks of beef or pork cooked in a vibrant, flavorful red sauce. The term “Colorado” refers to the rich, red color of the dish, which comes from the dried red chilies that are blended into a smooth sauce. It’s a comforting, hearty dish often served over rice, with tortillas, or alongside beans. While Chile Colorado is a staple in Mexican homes, it has gained popularity across the U.S., especially in the Southwest.

Ingredients for Chile Colorado

To make this flavorful dish, you’ll need a combination of fresh ingredients, dried chilies, and your favorite protein. Here’s what you’ll need:

For the Chile Colorado Sauce:

• 5-6 dried ancho chilies (for smoky flavor)
• 1-2 dried pasilla or guajillo chilies (optional for depth)
• 1/2 medium onion, roughly chopped
• 3 cloves garlic, minced
• 2 cups beef broth (or chicken broth for a lighter version)
• 1 tsp ground cumin
• 1 tsp ground oregano
• Salt to taste
• 1 tbsp olive oil

For the Stew:

• 2 lbs beef chuck (or pork shoulder) cut into cubes
• 2 tbsp olive oil (for searing the meat)
• 1/2 cup diced onion
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 tbsp tomato paste
• 2 cups beef broth (or chicken broth)
• Fresh cilantro, chopped (for garnish)

Step-by-Step Instructions

1. Prepare the Chile Sauce:

Start by removing the stems and seeds from the dried ancho chilies. Toast the chilies lightly in a dry skillet over medium heat for about 1-2 minutes. Once toasted, place them in a bowl and cover them with hot water. Let them soak for 15-20 minutes until softened.

After the chilies have soaked, transfer them to a blender. Add the garlic, onion, cumin, oregano, and beef broth. Blend until smooth. The sauce should be thick and rich, with a deep red color.

2. Brown the Meat:

Season the beef (or pork) with salt, pepper, cumin, and chili powder. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Brown the meat in batches, making sure to sear all sides until golden. Once the meat is browned, remove it from the pot and set it aside.

3. Sauté the Onions and Garlic:

In the same pot, add the diced onions and sauté until soft, about 3-4 minutes. Add minced garlic and cook for another minute, stirring frequently to prevent burning.

4. Simmer the Stew:

Add the browned meat back to the pot. Stir in the tomato paste and cook for a minute to combine with the onions and garlic. Pour in the chile sauce and the remaining beef broth. Stir everything together and bring it to a boil. Once boiling, lower the heat and let it simmer for 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.

5. Adjust the Seasoning:

Taste the stew and adjust the seasoning with more salt, chili powder, or cumin, depending on your taste preference. If you want the sauce thicker, let it simmer uncovered for an extra 15-20 minutes.

6. Serve and Enjoy:

Once the meat is tender and the sauce is rich and flavorful, garnish with fresh cilantro. Serve with rice, tortillas, or beans, and enjoy!

Recipe Notes

• Meat Options: Chile Colorado is traditionally made with beef chuck, but you can also use pork shoulder, which will give the dish a slightly different flavor. Both options are tender and work well in this dish.
• Chili Varieties: Ancho chilies provide the signature smoky flavor, but you can experiment with other dried chilies, such as pasilla, guajillo, or even chipotle for a smoky kick.
• Spice Level: If you like a spicier dish, add more dried chilies or fresh jalapeños to the sauce. For a milder version, remove the seeds from the chilies before blending them.
• Slow Cooker Option: You can prepare the sauce and sear the meat, then transfer everything to a slow cooker. Cook on low for 6-8 hours for a more hands-off approach.

Time and Serving

• Preparation Time: 20 minutes
• Cooking Time: 2 hours
• Total Time: 2 hours 20 minutes
• Servings: This recipe makes about 6 servings.

How to Store

Chile Colorado is a great dish for meal prep and leftovers. Here’s how to store and reheat it:

• Refrigeration: Store the leftovers in an airtight container in the fridge for up to 4 days. The flavors develop even more as it sits!
• Freezing: You can freeze Chile Colorado for up to 3 months. Let it cool completely before transferring it to a freezer-safe container.
• Reheating: To reheat, warm it on the stove over low heat, adding a little more broth if needed to reach your desired consistency.

Nutrition Breakdown (Per Serving)

Nutrient	Amount per Serving
Calories	450
Protein	35g
Carbohydrates	10g
Fat	28g
Fiber	3g
Sodium	850mg
Cholesterol	100mg

Extra Tips to Make the Recipe Perfect

• Use Bone-In Meat: Bone-in cuts like beef short ribs can add an extra layer of flavor to the dish as the bones release rich, savory juices into the sauce.
• Let it Rest: Chile Colorado often tastes better the next day as the flavors continue to develop. Make it ahead of time for an even more flavorful meal!
• Toppings: Top your Chile Colorado with sour cream, shredded cheese, or lime wedges to enhance the dish.

How to Serve

• With Rice: Chile Colorado is often served over rice to soak up the delicious sauce.
• In Tacos: Use the stew as a filling for tacos, wrapped in warm tortillas for a tasty handheld meal.
• With Beans: Serve it with a side of refried or black beans for a complete Mexican meal.
• On a Bed of Greens: For a low-carb option, try serving the chili over a bed of sautéed spinach or lettuce for a light, flavorful meal.

Kitchen Tools Needed

• Dutch oven or large pot
• Blender or food processor for making the chile sauce
• Knife and cutting board
• Ladle or spoon for serving
• Measuring spoons and cups

FAQs About Chile Colorado

1. Can I use chicken for Chile Colorado?
Yes, you can use chicken thighs for a lighter version. Just adjust the cooking time as chicken cooks faster than beef or pork.

2. How can I make Chile Colorado spicier?
Add more dried chilies, fresh jalapeños, or a touch of cayenne pepper to spice things up. You can also use chipotle for a smoky heat.

3. Can I make Chile Colorado in a slow cooker?
Yes! After browning the meat and making the sauce, transfer everything to the slow cooker and cook on low for 6-8 hours until the meat is tender.

4. Can I use a different kind of meat?
Yes, you can use pork, lamb, or even turkey for a different take on Chile Colorado. Adjust the cooking time based on the type of meat you choose.

Final Thoughts

Chile Colorado is more than just a meal—it’s a comfort food that brings people together. The rich flavors of the chile sauce, the tender meat, and the warmth of the dish make it a perfect choice for any occasion. Whether you enjoy it with rice, in tacos, or as a standalone stew, this dish will definitely be a crowd-pleaser.

Don’t be afraid to experiment with different chilies or proteins to make it your own. Chile Colorado is forgiving, delicious, and incredibly satisfying, making it a recipe worth adding to your weekly meal rotation. Happy cooking!