Chile Colorado Con Carne Recipe

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Summary

Method

Ingredients

 New mexico chile3 Ounce (90 gram)
 Water720 Milliliter (3 Cups)
 Shallots60 Milliliter, finely chopped (1/4 Cup)
 Dried oregano1⁄2 Teaspoon, crumbled (3 Milliliter)
 Cumin To Taste
 Garlic To Taste
 Salt To Taste
 Lean stew meat2 Pound (Beef Or Pork, 910 Gram)
 Cooking oil30 Milliliter (2 Tablespoon)
 Shallots240 Milliliter, coarsely chopped (1 Cup)
 Water240 Milliliter (1 Cup)

Nutrition Facts

Serving size: Complete recipe

Calories 2192 Calories from Fat 763

% Daily Value*

Total Fat 85 g131.3%

Saturated Fat 4.4 g22.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 431.8 mg18%

Total Carbohydrates 61 g20.3%

Dietary Fiber 2.5 g9.9%

Sugars 4.5 g

Protein 298 g595.4%

Vitamin A 95.2% Vitamin C 386.4%

Calcium 17.7% Iron 35.6%

*Based on a 2000 Calorie diet

Directions

Chile Colorado Sauce: Break off stems and crack the chile pods, shaking out most of the seeds.
Rinse pods and towel or drain them dry.
Retain the light orange seams.
They have lots of flavor.
Cover and soak the cleaned pods with boiling water.
Allow at least 30 minutes for pods to soften, although they will be fine if left to soak overnight.
When the pods are light red and spongy, include the water they have soaked in and puree the pods in a blender for 1 1/2 minutes.
In a ricer or sieve, over a container, stir the puree continuously with a wooden spoon until all that remains is a residue of seeds and fragments of chile skin.
The resulting pure chile puree will have the color and texture of a smooth tomato sauce.
Add all other ingredients to the chile puree and season to taste.
Simmer for at least 10 minutes to cook the chile.
The flavor will improve over time as the spices and chile blend.
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