CHILE COLORADO CON CARNE
1 ½ pounds beef stew meat
1 ½ pounds pork shoulder
3 ounces Chimayo Chile Brothers' Red Chile Powder (medium to hot)
3 tablespoons flour
1 tablespoon minced garlic
1 tablespoon oil
1 teaspoon salt
Begin by cutting the meat into ½-inch cubes.
Put your cubed meat into a large frying pan and fill with water until it just covers the meat in the pan. Boil until tender and strain well, saving the broth for later.
Coat the meat lightly with flour and then saute it with the olive oil in a frying pan until it is well seared on all sides.
Add your minced garlic and stir it in with the meat for about 15 seconds.
Add the broth; the Chimayo Chile Brothers' Red Chile Powder and then salt to taste.
Simmer the mixture until the sauce thickens and then serve it hot with refried beans, rice and Tortillas.
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