Chile Colorado

Looking to make Chile Colorado? Check out one of our favorite recipes!

1 jar (16oz) Sun-Dried Chile (heat of your preference)
3 pounds beef or pork in 1-inch chunks (stew meat that is pre-cut is perfect!)
3T oil (or bacon grease or butter)
1/2 bottle of Fresh Chile Company Posole Seasoning (add additional to taste preference).
1 onion
6 cloves garlic, minced
1c chicken or beef stock

Dry the meat with paper towels and sprinkle with salt and pepper. 
Heat stockpot or dutch oven to medium-high heat with oil. 
Sear chunks of meat until browned, about 5 minutes per side.
Tip! It's best to do this in batches--don't overcrowd the pan! Re-oil pan as needed per batch.
As you brown a batch, remove it from the pan and set aside. 
Once the meat is all browned, re-oil pan and add chopped onion and garlic. Cook about 8 minutes, until they start to brown. 
Return meat (and all those gorgeous meat juices with them!) to the pan. 
Pour in the remaining ingredients: 16 oz jar of Abuela's Traditional Red Chile Sauce, a cup of stock, 1/2 bottle Fresh Chile Co. Posole Seasoning (add additional to taste preference). 

Simmer on low as long as you can bear to wait--at LEAST an hour, but more like 1.5-2 hours. You can also bake it at 350F for that much time, or even pressure cook it for 30 minutes if you are in a rush!

When the meat is tender, pile it on rice or tortillas and serve with any toppings you fancy, sour cream, cheese, cilantro, limes, sliced radishes, etc.

If you'd like to make your chile colorado go a bit further you can add in a couple of cubed potatoes when you return the meat to the pan! Enjoy

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Iris Stevenson

Chili Colorado is one of myu favorites and everytime I go to a new Mexican restaurant I haven’t been to before I order this. This recipie is very good. I am very salt conscious so I did not salt the beef and only ued half of the Pazole seasoning called for as it is very salty but this still turned out very good! I made the full recipie but ended up freezing the left overs in small batches for later.

John Fisher

Good stuffed in sopapillas.

Jerye Carter

Pretty much followed this receipt except used the red/green hot mix jar of Chile and elk roast cubed for the meat. Turned out phenomenal! Will use this recipe on a regular basis!

Katrina Perez-Rul

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