You may recognize this dish from my urban fantasy series Maddy Madrigal Mysteries.
Here’s the thing about Mexican stews and soups (caldos): Most Latinos eat them year round, summer included.
I make my Chili Colorado with beef. Specifically, stew meat. This recipe is easier than beef stew (less chopping), but a little more ambitious than my machaca recipe (shredded beef).
If you have trouble finding the chilis where you live, you can order them on Amazon.
Ingredients:
8-10 dried chili pods (I like to use half red chilis, like guajillo, and half dark chilis, like ancho or mulato)
4 cups broth (chicken, beef, or veggie)
1 small onion, chopped
1/2 jalapeno pepper, diced
2 cloves garlic, minced or pressed
1 tsp oregano
1 1/2 tsp chili powder or paprika
1/2 tsp salt
1/4 tsp ground black pepper
1-1/2 pounds stew meat
Flour
Olive or canola oil
Juice of 1/2 lime
Instructions:
Stem and seed the chilis, then bring them to a boil in the broth and simmer for 20 minutes.
Cut the stew meat into bite-sized pieces then coat them thoroughly in flour.
When the chilis have simmered, put them and the broth into a blender and blend
thoroughly until it becomes a smooth sauce.
Working in batches, sear the meat in oil in a Dutch oven (just like you would when
making beef stew). Put the seared meat on a plate and cook the onions and jalapeno
pepper in the same pot, adding a little more oil if necessary.
When the onions have begun to soften, add the garlic and cook for another minute or so, then add the meat to the pot and pour in the chili sauce.
Add the oregano, chili powder, salt and pepper, stir and bring everything to a boil.
As soon as it starts to bubble, turn down the heat and simmer for 1-1/2 hours, or until the
meat is tender and the sauce turns rich and dark.
Stir in the lime juice and serve with tortillas, rice, and beans!
Enjoy 🌹
