Chile Colorado de Oso

[El Jason]

 

[Goatshoes]

Looks tasty. At first, I thought the first pick was a frozen oso tenderloin since there was nothing in the pic to give any scale of the size.

 

[Potsie]

This makes me very impatient for Hank Shaw’s new book.

 

[INMT]

I love when your food posts pop up. You make some fine looking food.

 

[INMT]

This makes me very impatient for Hank Shaw’s new book.

Thanks for the reminder, just ordered it.

 

[Nick87]

You had me at chile....

 

[El Jason]

This makes me very impatient for Hank Shaw’s new book.

This is a Kent Rollins recipe. I follow him on Facebook.

Chile Colorado – Cowboy Kent Rollins



Prep Time 25

minutes

minutes

Total Time 2

hours

hours 25

minutes

minutes



Servings 6

Ingredients

• 8 dried Guajillo pepper seeded and stemmed
• 3 dried ancho chilis seeded and stemmed
• 1 dried chili de arbol seeded and stemmed
• 3 garlic cloves
• 1 white onion sliced in half
• 3 lbs stew meat chuck roast, wild game, etc.
• ¾ cup all-purpose flour
• 2 tablespoons Kent’s Original Seasoning or your favorite all-purpose seasoning
• 6 tablespoons cooking oil avocado, olive, etc.
• 2 teaspoons dried oregano
• 2 teaspoons cumin
• 3 cups beef broth
• 2 bay leaves

Instructions

• In a stockpot, add the chilies, garlic and onion. Generously cover the chilies with water and bring to a boil for about 20 minutes, or until the chilies have softened.
• Meanwhile, trim any excess fat off of the meat and cut into bite-sized pieces.
• In a medium bowl, combine the flour and seasoning. Toss in the meat pieces to generously coat.
• Heat about 2 to 3 tablespoons of cooking oil to a large cast iron skillet over medium-high heat. Sift half of the meat from the flour and add to the skillet. Brown on all sides, about 5 minutes. Remove from the skillet and add to a separate stock pot or Dutch oven. Repeat with the remaining meat. Set aside.
• Strain the peppers from the water and add them to a blender. Reserve the water. Add 1 cup of the chile water, oregano and cumin. Blend until smooth.
• Stir the red sauce into the meat followed by the beef broth and bay leaves. Cover and simmer for about 1 ½ to 2 hours, or until the meat is tender. Note: you can stir in more chile water to thin the mixture, if desired. Remove the bay leaves before serving.

 

[El Jason]

I love when your food posts pop up. You make some fine looking food.

Thank you.

 

[TheTone]

It looks great but the color and chiles looks like instant heartburn for my weak old gut

 

[INMT]

This is a Kent Rollins recipe. I follow him on Facebook.

Chile Colorado – Cowboy Kent Rollins



Prep Time 25

minutes

minutes

Total Time 2

hours

hours 25

minutes

minutes



Servings 6

Ingredients

• 8 dried Guajillo pepper seeded and stemmed
• 3 dried ancho chilis seeded and stemmed
• 1 dried chili de arbol seeded and stemmed
• 3 garlic cloves
• 1 white onion sliced in half
• 3 lbs stew meat chuck roast, wild game, etc.
• ¾ cup all-purpose flour
• 2 tablespoons Kent’s Original Seasoning or your favorite all-purpose seasoning
• 6 tablespoons cooking oil avocado, olive, etc.
• 2 teaspoons dried oregano
• 2 teaspoons cumin
• 3 cups beef broth
• 2 bay leaves

Instructions

• In a stockpot, add the chilies, garlic and onion. Generously cover the chilies with water and bring to a boil for about 20 minutes, or until the chilies have softened.
• Meanwhile, trim any excess fat off of the meat and cut into bite-sized pieces.
• In a medium bowl, combine the flour and seasoning. Toss in the meat pieces to generously coat.
• Heat about 2 to 3 tablespoons of cooking oil to a large cast iron skillet over medium-high heat. Sift half of the meat from the flour and add to the skillet. Brown on all sides, about 5 minutes. Remove from the skillet and add to a separate stock pot or Dutch oven. Repeat with the remaining meat. Set aside.
• Strain the peppers from the water and add them to a blender. Reserve the water. Add 1 cup of the chile water, oregano and cumin. Blend until smooth.
• Stir the red sauce into the meat followed by the beef broth and bay leaves. Cover and simmer for about 1 ½ to 2 hours, or until the meat is tender. Note: you can stir in more chile water to thin the mixture, if desired. Remove the bay leaves before serving.

Seen him haven’t tried any recipes. Maybe I will now.

 

[Nick87]

Seen him haven’t tried any recipes. Maybe I will now.

His recipes are solid.

 

[El Jason]