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Prepare the Chile Base: Place the deseeded dried ancho chiles, deseeded dried New Mexico chiles, and the halved large onion into a large pot. Cover the ingredients with water and bring to a boil. Reduce heat and simmer for 10 to 15 minutes, or until the chiles are very soft and pliable.

Blend the Sauce: Carefully transfer the softened chiles and onion into a blender. Add about 1 cup of the chile boiling water (or more/less as needed to achieve desired consistency), the peeled garlic cloves, ground cumin, dried oregano, beef bouillon granules, and freshly ground black pepper. Blend the mixture until it forms a completely smooth sauce. Strain the sauce through a fine-mesh sieve if you prefer an even smoother consistency, discarding any solids.

Assemble in Crockpot: Place the cubed chuck roast into the crockpot. While optional, searing the meat in a hot pan before adding to the crockpot can add an extra layer of flavor.

Add Sauce and Bay Leaves: Pour the freshly blended chile sauce evenly over the cubed chuck roast in the crockpot. Add the bay leaves.

Slow Cook: Cover the crockpot with its lid and cook on the low setting for 8 hours, or until the beef is fork-tender and easily shreds apart.

Serve: Remove the bay leaves before serving. The finished Chile Colorado is a tender beef stew in a rich, red sauce. Serve hot with your favorite sides such as Mexican rice, refried beans, and a sprinkle of cotija cheese.


Prepare the Chile Base: Place the deseeded dried ancho chiles, deseeded dried New Mexico chiles, and the halved large onion into a large pot. Cover the ingredients with water and bring to a boil. Reduce heat and simmer for 10 to 15 minutes, or until the chiles are very soft and pliable.

Blend the Sauce: Carefully transfer the softened chiles and onion into a blender. Add about 1 cup of the chile boiling water (or more/less as needed to achieve desired consistency), the peeled garlic cloves, ground cumin, dried oregano, beef bouillon granules, and freshly ground black pepper. Blend the mixture until it forms a completely smooth sauce. Strain the sauce through a fine-mesh sieve if you prefer an even smoother consistency, discarding any solids.

Assemble in Crockpot: Place the cubed chuck roast into the crockpot. While optional, searing the meat in a hot pan before adding to the crockpot can add an extra layer of flavor.

Add Sauce and Bay Leaves: Pour the freshly blended chile sauce evenly over the cubed chuck roast in the crockpot. Add the bay leaves.

Slow Cook: Cover the crockpot with its lid and cook on the low setting for 8 hours, or until the beef is fork-tender and easily shreds apart.

Serve: Remove the bay leaves before serving. The finished Chile Colorado is a tender beef stew in a rich, red sauce. Serve hot with your favorite sides such as Mexican rice, refried beans, and a sprinkle of cotija cheese.
