Chile Colorado in the Dutch Oven
Chile Colorado is a popular Mexican stew simmered in a flavorful red chili sauce with bone broth until the meat is fork tender. The star of this dish is this red chile sauce which is a combination of dried ancho, guajillo and pasilla chiles. Using dried chiles instead of chili powder creates layers of flavor and spiciness. This recipe is paleo, whole30 and dairy free but it's not lacking in flavor! If you’ve never had Chile Colorado it’s similar to Chile Verde; however, it’s a medium spice red sauce instead of a green sauce. This dish does take a little longer to prepare but the homemade red chile sauce is worth it! The leftovers are even better the next day. Enjoy a big bowl of chile with tortillas, use the meat on tacos, burrito bowls or inside enchiladas. Pairs well with rice and black beans, along with your favorite toppings.
*Substitute different meat: This recipe is a great base and works well with a variety of meat. Use pork butt (bone-in or bone out), pork kabobs, stew meat, beef chuck roast, rump roast or cross rib roast. Basically any kind of meat that requires low and slow cooking.
How to cook in the slow cooker?
You can also make this in a slow cooker. Make sure to brown the meat in a cast iron pan and build flavor with the aromatics. Turn the slow cooker on low for about 4-5 hours. Cover with the lid and cook until tender.
How to cook in the Instant Pot?
Make sure to brown the meat in a cast iron pan and build flavor with the aromatics. Add meat and sauce into the Instant Pot. Cook on high pressure for 35 minutes and allow for a 20 minute natural release.
Chili Colorado in the Dutch Oven
Total time: About 2 hours
Makes: 4-6 servings
2 ½ -3lbs pork sirloin chops, pork butt, beef roast or stew meat* (cut into 1 inch cubes)
2 dried ancho chiles
3 dried pasilla chiles
3 dried guajillo chiles
5 cups chicken bone broth
5-6 garlic cloves, peeled & whole
2 tbsp avocado oil
1 medium yellow onion, sliced
½ of a jalapeno, diced (optional for more spice)
2 tbsp all purpose flour or arrowroot powder
1 tsp onion powder
1 tsp garlic powder
1 tsp dried oregano
1 ½ tsp smoked paprika
1 ½ tsp kosher salt
2 dried bay leaves
1 small lime, juiced
Tortillas (corn or flour)
chopped fresh Cilantro , for garnish
Rice & beans
- Season meat: Open and remove meat from the packaging. Place on a large plate, pat dry with paper towels. If there’s a large fat cap, trim off excess fat. Cut into 1 inch cubes and remove the bone. Season generously with salt. Let sit at room temperature for about 10 minutes or until all ingredients have been prepped. Set aside.
- Make the sauce*: Take your dried chiles and remove the stems and seeds. It may help to deseed the chiles in a bowl of cold water to help loosen the seeds. In a medium pot place the chiles and cover with the chicken bone broth. Bring to a boil and then reduce to a simmer. Keep uncovered for about 20 minutes or until chiles are tender. Put the softened chiles and bone broth into a high speed blender. Blend until very smooth. Set aside.
- Sear meat: Heat avocado oil over medium-high heat in a Dutch oven. Once the oil is hot, add the meat in a single layer (you may need to work in batches). Sear until meat pieces are browned. This will take about 5 to 8 minutes. Once browned, sprinkle flour over meat and stir until well combined. Cook for another 2 minutes and then transfer the meat to a bowl along with any leftover liquid. Set aside.
- Sauté the vegetables: Turn the heat down to medium and add the onions and optional jalapeno pepper. Cook until they begin to soften, about 2-3 minutes.
- Add the meat & liquid: Return browned meat, along with any juices back into the Dutch oven. Then slowly pour chili sauce over the meat. Use a wooden spoon to scrape all those caramelized bits off the bottom and stir until well combined. Then add onion powder, garlic powder, oregano, paprika, salt and the bay leaves. Give the mixture a good stir.
- Let cook: On medium-high heat, bring to a low boil and then reduce the heat to low. Keep covered and simmer for about an hour, stirring occasionally. After the hour is up remove the lid and simmer for another 30 minutes or until the meat is very tender and the sauce has reduced down.
- Remove from the heat and let rest: Turn off the heat and add lime juice. Mix well.
- Let’s eat: This is amazing in burritos and tacos, or on its own with tortillas along with your favorite toppings.
- Store leftovers in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
*The chile sauce with bone broth (before & after simmering for 20 minutes)