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The use of the word colorado refers to the color red because of the addition of tomatoes in this flavorful green chile stew. Pork or lean ground beef can be substituted for the beef in this dish.

Chile Colorado

2 pounds stewing beef, cut into 1-inch cubes

1 large onion, chopped

6 garlic cloves, finely minced

1 (28-ounce) can tomatoes, diced

2 (7-ounce each) cans whole mild green (Anaheim) chilies, chopped

1/2 teaspoon oregano leaves 

1 teaspoon salt, or to taste

Freshly ground black pepper to taste

Flour tortillas (Gorditas-Style), warmed

1. In a Dutch oven or large saucepan brown beef cubes on all sides; add onion and garlic and cook until onion has softened.
2. Add remaining ingredients, bring to a boil and reduce heat. Cover and simmer for 2 to 3 hours, or until beef is fork tender and the sauce has thickened.
3. Serve with warm flour tortillas.

Makes 6 servings.

Serving Suggestion: Serve with thick, warm flour tortillas, black beans and a green salad.