Chile Colorado is a Mexican red Chile beef or pork stew. Chef Tom’s beef of choice is brisket and chorizo simmered in an earthy, flavorful red chile sauce made from dried red chiles. Add some warming spices and potatoes for a hearty stew that screams fall.
Chef Tom mirrors the art of smoking pork shoulder with his Smoke Pulled Ham. The process is slow but worth it for ham enthusiasts. This recipe combines the smoky, sweet, and salty flavor of ham with the tender texture of pulled pork. It’s ideal for creating crowd-pleasing sandwiches to satisfy the masses.
- 4 lb brisket, 1”-2” cubes
- 2 dried chipotles
- 5 dried guajillos
- 5 dried anchos
- 8 oz chorizo
- 2 cups yellow onion, diced
- 1/4 cup garlic, sliced
1 1/2 cups Ciao San Marzano Tomatoes
- 1 (12 fl oz) bottle Negra Modelo (dark Mexican beer)
- 2 quarts beef stock
3 tbsp Cattleman’s Grill Road House Steak & Beef Seasoning
- 1 tbsp Mexicano oregano
- 1 tsp cumin
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1 bay leaf
- 2 lb red potatoes, large dice
- 1/2 lime, juiced
- Cilantro, cotija cheese and flour tortillas, for serving
- Fire up the Kamado Joe Konnected Joe and set the temperature to 500ºF.
- Cut the stems off of the dried chiles and remove the seeds. Place a Lodge 12” Cast Iron Skillet on the grill and toast the chiles on each side for about 30 seconds. Fill the skillet with enough water to cover chiles. Leave the heat on until water begins to boil and then remove the skillet from the grill and let the chiles soak until soft, about 20 minutes. Once hydrated, discard the soaking water. Place the chiles in a blender along with two cups of beef stock and puree until smooth.
- Place a Lodge 7 Quart Dutch Oven on the grill. When it’s hot, add a little vegetable oil and brown the cubed brisket. Don’t overgrown the pan. You’ll want to work in batches. When the brisket is browned, remove it all from the dutch oven.
- Add the chorizo and onions to the dutch oven. Cook until the chorizo is browned and cooked through and the onions begin to soften, scraping the bottom of the dutch oven with a wooden spoon as it cooks.
- Add the garlic and tomatoes. Stir and smash the tomatoes.
- Pour in the tomatoes, beer, broth, and chile puree, then stir in 3 tbsp Cattleman’s Grill Road House Steak & Beef Seasoning, cumin, oregano, cinnamon, allspice and bay leaf. Add the beef and any accumulated juices.
- Pour enough beer stock into the dutch oven to cover the meat about 4-6 cups.
- Let the stew simmer, stirring occasionally, for 2 to 2 1/2 hours or until the beef is fork tender. Check occasionally to make sure you have enough liquid to keep everything submerged throughout the braise, adding more beef stock as needed.
- Add the potatoes and cook for 30-45 minutes, until the potatoes are tender. Stir in the lime juice and add salt to taste.
- Serve warm topped with cilantro, cotija cheese and flour tortillas.
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Recipe Highlights and Insights:
What is a stew?
Stew is a method of cooking that involves simmering ingredients in a liquid over low heat for an extended period of time. The ingredients typically include a combination of meats such as beef, chicken lamb, or pork. It also includes vegetables and sometimes legumes or grains. All of these are cooked together in a tasty broth or sauce. Stewing is a slow and gentle cooking process that allows all the ingredients to meld together and become extremely tender. Basically, stews can vary in ingredients and flavors; but they are popular all over the world because they can be made with a variety of meats and vegetables. One thing is for sure: a stew is definitely a comfort food.
Key stew characteristics
Simmering –This involves cooking all the ingredients at low and consistent temperatures, usually below boiling temperatures to help tenderize the meat. It can take hours to achieve the desired tenderness and flavor.
Liquid –All stews are cooked in a liquid over low heat. The liquid can be water, broth, wine, beer, or a combination of multiple liquids. The liquid is what really adds a lot of flavor.
Ingredients –Stews typically consist of a variety of ingredients, often a mix of proteins and vegetables. Common vegetables used in stews include potatoes, onions, carrots, and celery.
Seasoning –All stews are seasoned with herbs, and spices to enhance the taste of the dish.
- Serving Size
- 4 oz
- per serving
- 17.5 grams
- Saturated Fat
- 3 grams
- 17 milligrams
- 769 milligrams
- 23.3 grams
- 4.4 grams
- 4 grams
- 41 grams