At De Las Mias, we like to say that we are not just feeding our bodies; we are feeding our souls. This chile colorado recipe is simple and is guaranteed to feed your soul. If you are lucky enough to live in New Mexico, you have good access to excellent red chile from Hatch.
If you live elsewhere, you can now find Hatch chile, red and green, even on Amazon. In New Mexico, red chile stews and carnes adobadas are not “diluted” by tomato sauce. Our family friend, Andy, a New Mexican and owner of La Panza restaurant in Portland, Oregon, once castigated me for using tomato sauce in my frito pie! Red chile is serious business to the panzas of New Mexicans, but even if you are from New Mexico, give this recipe a try and let us know what you think.
If you’re watching your sodium, use homemade beef broth or buy the low sodium variety. Notice we always recommend corn tortillas because we are trying to encourage you to eat more whole grains. Corn in all its forms is a whole grain! You can also try whole wheat tortillas. It is so much better for you than white processed flour. Go ahead, try it! You’ll do your body proud.
- In a medium bowl, toss the beef with the flour and salt. Mix well.
- In a Dutch oven or large pot, add the olive oil and heat on low to medium
- Add the meat and cook until browned on all sides.
- Add the chile powder, oregano, chopped garlic, tomatoes and liquids.
- Bring to a boil, then simmer for 1.5 hours or until the meat is tender.
- 1 cut-up beef stew meat for boiling
- olive oil
- New Mexico red chile powder (you can use any good-quality red chile powder if you don’t have New Mexican)
- fresh or dried oregano
- 2 garlic cloves, choppoed
- salt-free stewing tomatoes
- beef broth
Total fat: 9 g ; Saturated fat: Sat 2.5 g; Trans fat: 0 g; Cholesterol: 55 mg; Sodium: 710 mg; Carbohydrates: 9 g; Fiber: 4 g; Sugars: 3 g; Protein: 21 g; Vitamin D: 0 mcg; Calcium: 63 mg; Iron: 4 mg ; Potassium: 908 mg