My Mexican-style stew is actually more a "chile verde" which is traditionally made with green chiles. I used the word "colorado" because the tomatoes give this flavorful stew a reddish color. In a true "chile colorado" dish, dried red chile pods are the ingredient that gives the stew its name.

Chile Colorado

2 pounds beef round steak*, cut into 1-inch cubes

1 large Spanish or yellow onion, chopped

6 cloves garlic, finely minced

1 (28-ounce) can tomatoes, roughly cut-up

2 (7-ounce each) cans whole mild roasted green chiles, coarsely chopped

1 teaspoon kosher or sea salt, or to taste

1/2 teaspoon dried oregano leaves 

Freshly ground black pepper to taste

Flour tortillas (preferably 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 to 8 servings.

*Stewing beef, pork or lean ground beef can be substituted for the beef in this dish.

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

Nutritional Information Per Serving (1/6 of recipe): 333.3 calories; 40% calories from fat; 14.7g total fat; 92.2mg cholesterol; 993.2mg sodium; 971.7mg potassium; 15.7g carbohydrates; 3.0g fiber; 7.7g sugar; 12.6g net carbs; 34.7g protein.

Copyright Hope Pryor, please see Terms of Use.