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Chile Colorado

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“Found this recipe on (thanks Helena U.)when I was looking for something similar to what I had at El Azteca in Seattle. It was originally done on the stove-top but I prefer to use my crockpot. It may seem time-consuming but it's worth the effort.”

Ingredients Nutrition


  1. Place chiles and 3 cups water into a medium stockpot, and bring to a boil.
  2. Remove from heat and steep for 30 minutes to soften.
  3. If necessary, place a plate or bowl on top of the peppers to keep them under the water.
  4. Meanwhile, Cut the roast into bite-size chunks.
  5. In a medium bowl, combine flour, salt, and pepper.
  6. Dredge the beef chunks in the seasoned flour; set aside.
  7. Strain chilies into a bowl, reserving the cooking liquid.
  8. Place the chiles and some of the liquid into a blender, (don't use a food processor) and puree until smooth.
  9. Add more liquid as necessary to form a smooth sauce.
  10. Pass sauce through a fine mesh strainer or food mill to remove any seeds and the tough skins; set aside.
  11. Place the chopped onion in 4-6 quart crock-pot.
  12. Brown meat in olive oil and add to crock-pot.
  13. Stir in pureed chile mixture.
  14. Add beef stock to just cover beef chunks.
  15. Cook on low 8-10 hrs, or high 4-5.
  16. If it's not spicy enough, add chile powder to your taste.

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