Easy Chile Colorado + Hatch Red Chile
We spent a little time researching traditional Chile Colorado and there are some spectacular recipes out there that teach you how to make that bright, red sauce from scratch.
What's that you say? You ain't got the time? Enter: Fresh Red Sauce.
Yes, it is a BEAUTIFUL thing to make a chile sauce from scratch in your kitchen, but sometimes you just can't muster up the chutzpah/planning/time to de-seed a pepper, soak it, strain it, puree it, etc!
That's why we are here. Our sauce is pure chile with a little salt and garlic--the most gorgeous, instantly ready ingredient you can find to make a fast and EASY Chile Colorado!
1 jar (16oz) FRESH RED Chile Sauce (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)
salt & pepper
2T Mexican oregano
6 cloves garlic, minced
1/2 cup fire-roasted tomatoes
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 meat is all browned, re-oil pan and add a chopped onion and garlic. Cook about 8 minutes, until they start to brown.
Return meat (and all those gorgeous meat juices with them!) to pan.
Pour in the remaining ingredients: 16 oz jar of Fresh Red Chile Sauce, cup of stock, 1/2 cup of tomatoes, cumin, and oregano.
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 meat is tender, pile it on rice or tortillas and serve with any toppings you fancy: sour cream, cheese, cilantro, limes, sliced radishes, etc. ENJOY!
- Sarah Hartzell