Monday Meal: Super Bowl of Chile Colorado | The Daily Feed

Monday, January 30, 2012

Monday Meal: Super Bowl of Chile Colorado

Posted By on January 30, 2012, 9:45 AM

  • Pin It
click to enlarge blog7011widea.jpg

With this Sunday's Super Bowl XLVI in mind, I thought I'd share a recipe that is guaranteed to be a hit at your party. Chile Colorado is built around red chiles -- a rich, complex tasting dish that can feature pork or beef. --- For that matter, you could make the chile and pour it over tofu or just about anything else you can imagine. My version is made using pork. 

I first had chile Colorado in New Mexico, where the folks take their chiles very seriously. I like the version here in SLC at the Red Iguana, but this recipe is based on the chile Colorado that Rick Bayless, owner of Chicago's Topolobampo and Frontera Grill restaurants, owns. It's my favorite. 

You need to set aside about two hours to make the dish, but there is only about a half-hour of active kitchen time involved. It's worth the trouble, believe me. This is also a great dish to make ahead of time, as it tastes even better when reheated a day or two later. So, think about making it on Friday or Saturday and simply reheating it for Super Bowl Sunday. 


8-10 dried New Mexico or California red chiles, stemmed and de-seeded as much as possible

3 cloves garlic

1 medium onion, chopped

1 tsp. dried oregano

1 tsp. ground cumin

1/2 tsp. cinnamon

2 Tbs. lard or vegetable oil

1 1/2 lbs. boneless pork, cut into cubes (or substitute beef chuck or even boneless chicken)

1/2 tsp. salt

click to enlarge dsc05044.jpg


First, we'll make the chile base for the chile Colordao. This is the laborious part.

Begin by tearing the chiles into pieces and shaking out as many seeds as you can.

Toast the chile pieces in batches on a hot griddle, pressing down with a spatula for a few seconds on each side, until the chiles smoke slightly and get a bit darker in color.

click to enlarge dsc05054.jpg

click to enlarge dsc05057.jpg

When the chiles are done toasting, bring a pot of water (at least 2 cups) to boil, remove from the heat and submerge the chile pieces in the water.

click to enlarge dsc05062.jpg

Cover the chiles with a small plate to help keep them submerged in the water. Allow the chiles to soak for 30 minutes. When finished, reserve 1 cup of the water from the soaked chiles. 

click to enlarge dsc05064.jpg

Transfer the chiles to a blender, along with the garlic, onion, oregano, cumin, cinnamon, and 1 cup of the reserved chile water.

click to enlarge dsc05067.jpg

Puree the chile mixture in the blender until smooth, with no chunks of chiles left. If necessary, add a little more water if the mixture is too thick and won't blend.

click to enlarge dsc05068.jpg

Using a medium-mesh sieve, strain the chile mixture into a bowl. 

click to enlarge dsc05070.jpg

Use a spatula to push the chile mixture through the sieve.

click to enlarge dsc05071.jpg

click to enlarge dsc05073.jpg

Now, cook the meat.

Heat the lard or vegetable oil in a large skillet over medium-high heat. Dry the pork on paper towels to remove any moisture and fry in a single layer until well-browned, about 9-10 minutes, scraping the pan frequently.

click to enlarge dsc05076.jpg

click to enlarge dsc05078.jpg

Next, add the chile puree in the bowl to the pan with the pork.

click to enlarge dsc05079.jpg

Fry for 4-5 minutes, stirring and scraping frequently, until the mixture turns a little darker in color and thickens some.

click to enlarge dsc05083.jpg

Now, stir in the salt and 2 cups of water. Bring to a boil then reduce to medium-low.

click to enlarge dsc05089.jpg

Allow the chile Colorado to simmer, partially covered and stirring occasionally, for 1 hour or longer, until the sauce thickens to the consistency of cream. If the sauce gets too thick, just add a little more water.

click to enlarge dsc05092.jpg

click to enlarge dsc05097.jpg

Serve with warm tortillas and sides like Mexican rice or fideo.

click to enlarge dsc05099.jpg

Ole! Enjoy the Super Bowl (Go, Giants!). 

Tags: , , , , , ,

On Topic...

More by Ted Scheffler

  • Spring Skiing, Spice Up Thursdays and Pinot Pioneer

    As part of its 10th annual Spring Grüv festivities, Park City Mountain Resort hosts weekend s'mores making at 3 p.m. each Saturday and Sunday through April 8.
    • Mar 29, 2017
  • Pho 2.0

    Pho Saigon Noodle House births a baby brother in Murray.
    • Mar 29, 2017
  • Vietnam by the Glass

    Vietnamese cobra wine, salted limeade, sea horse whiskey and more.
    • Mar 29, 2017
  • More »

Latest in The Daily Feed

  • Mary Jeppson

    Talking with the SLC violinist before PechaKucha Night on March 31.
    • Mar 30, 2017
  • Spreading the Wealth

    Millionaires ask Hatch to close loopholes that benefit the 1%
    • Mar 29, 2017
  • Gravity Well Studios

    Chatting with the studio co-founders before the release of DIVE: Starpath
    • Mar 28, 2017
  • More »

Comments (4)

Showing 1-4 of 4

Add a comment

Subscribe to this thread:
Showing 1-4 of 4

Add a comment

© 2017 Salt Lake City Weekly

Website powered by Foundation