Chile colorado is a red chile sauce seasoned with a little cinnamon and Mexican oregano, and thinned with a little broth. There are many, many variations on this sauce, so use this recipe as a guide. One tip: Don't use overly hot dried chiles, or the stew will become inedible. If you want more heat, add it with hot sauce at the end. The sauce stores really well in the fridge, so if you make a big batch it will keep.
Course: Main Course
Keyword: beef, chiles, elk, pork, venison
Author: Hank Shaw
2poundswild boar,venison, pheasant or turkey legs, etc.
2dried chipotle chiles
4dried ancho chiles
4dried guajillo chiles
2tablespoonslard or vegetable oil
1quartof the appropriate stock,boar, beef, chicken, etc
Cut the meat into large stewing pieces about 1 to 2 inches across. Salt well and set aside.
Remove the stems and seeds from the dried chiles, tear them into pieces and put into a large bowl. Pour boiling water over them and cover. Let this stand until the chiles are rehydrated, about 30 minutes. Once the chiles are soft, put them in a blender with enough of the chile soaking water to make a puree the consistency of ketchup. If you want -- and I recommend this -- push the sauce through a fine-meshed strainer (into another bowl) to remove any stray seeds or bits of skin.
In a heavy, lidded pot or Dutch oven, heat the lard over medium-high heat. Pat the meat dry with a paper towel and brown it well. Do this in batches and take your time. Remove the meat as it browns and set aside.
Add the onions to the pot and cook them, stirring occasionally, until they just begin to brown on the edges. Add the garlic and cook another minute. Return the meat to the pot and mix in all the remaining ingredients. Bring to a gentle simmer and cook until the meat is tender.
Serve with tortillas or over rice, garnished with queso seco, cilantro, maybe some raw onion, avocado and hot sauce.
Serve chile colorado with tortillas, rice, some dry Mexican cheese like queso seco, cilantro and a lime.