This Chile Colorado recipe isn’t exactly the most traditional, but it is tasty. I have also made this with an Elk roast and it came out wonderfully. Serve over rice and our homemade bean recipe with onions and cilantro for a real treat

Ingredients

• 1 (one) 2 lb.-2.5 lb. Chuck Roast
• 1 tsp Salt
• 1 tsp fresh ground black pepper
• 10-12 dried chile de arboles
• 1 (one) 7oz. can of Chile in Adobo
• 1 (one) 12oz can of Diced Tomatoes
  • or 3-4 Roma Tomatoes
• 2 cups water and 1.5 Tbsp Beef Bullion
  • OR 2 cups Beef Broth
• 1-2 Tbsp crushed garlic
• Salt and Pepper to taste
• 1-3 Tbsp cornstarch mixed with double the amount of water

Tools

• Cast iron dutch oven
  • OR large pan and Instant Pot
• Blender

Method

• Steep the chile de arboles in boiling water for at least 30 minutes.
• While the peppers are steeping, cut the beef into 3/4″-1″ squares.
• Toss the beef with 1tsp salt, 1tsp pepper, and flour to coat.
• Brown beef on both sides in batches. Make sure not to overcrowd the pan or you won’t get a good sear.
  • If you are using a cast iron Dutch oven, set beef aside as you will need to brown all the beef before putting it back in the Dutch Oven.
  • If you are using an Instant Pot, you can go ahead and just put it straight in the pot.
• Either while browning the meat or afterwards, throw the steeped peppers, tomatoes, and can of chile in adobo into your blender along with the broth.
  • Blend until smooth.
• There will likely still be some chunks of chile de arbol. You can leave these in or put your sauce mixture through a sive.
• Put your mixture into your cooking pot. If cooking in an Instant Pot, put it on the “Meat/Stew” setting for an hour and a half. If you are using a Dutch oven, heat on low anywhere from 2-6 hours.
• Serve with Spanish rice, beans, and tortillas.

Additional Notes

This freezes well and can be used for up to 3 months if you freeze it in a properly sealed container