About this recipe
Chile Colorado is one of those Mexican dishes that fills the whole house with the best smell. It’s a traditional stew built on a rich red sauce made from dried chiles. Colorado means “red” in Spanish, and this is one of the most comforting things you’ll ever eat.
Traditionally made with beef or pork, my version is 100% plant-based with potatoes and plant-based protein. But don’t worry, there are full instructions for the meat version in the recipe card below. Either way, the star here is the sauce: a blend of guajillo, ancho, and chile de árbol that gives this stew its deep red color and bold, layered flavor.
Serve it with Mexican white rice, refried beans, and warm flour tortillas. It’s one of those dishes that brings everyone to the table, vegan or not.
What is chile colorado?
Chile Colorado is a classic Mexican stew where meat (or vegetables) is simmered in a smooth, brick-red sauce made from dried chiles. The name literally means “red chile.” It refers to the color of the sauce, not a specific type of chile. Think of it as the red sibling of chile verde.
It’s a staple in Northern Mexico, especially in states like Chihuahua and Sonora, where it’s often served with flour tortillas. Every family has their own version. Some use only guajillo, some add tomatoes, some make it thick enough to coat the back of a spoon. Mine uses a trio of chiles that gives the sauce complexity without being too spicy.
Why you’ll love this recipe
- Authentic flavor, plant-based twist. All the depth of a traditional chile colorado, no meat required
- Deeply satisfying. Potatoes soak up the sauce and make it hearty
- Freezer-friendly and meal-prep approved. It actually tastes better the next day
- Easy to adjust the heat. More or fewer chiles de árbol, your call
- Works with any protein. Vegan, beef, pork, or chicken (instructions for all below)
Ingredient notes
- Dried chiles (the sauce). This recipe uses three: chile guajillo for bright red color and fruity flavor, chile ancho for sweetness and depth (hints of raisin and plum), and chile de árbol for heat. Adjust the árbol quantity to control the spice level.
- Potatoes. Add heartiness and soak up the sauce. Yukon gold hold their shape best; russet work too but will break down more.
- Onion + garlic. The base of the sauce. These get blended with the chiles for a smooth, flavorful result.
- Spices. Cumin, dried oregano, and a bay leaf round out the sauce. Simple but essential.
- Plant-based protein (optional). I use plant-based steak pieces, but mushrooms, jackfruit, or chickpeas all work. Or skip the protein entirely. The potatoes carry this dish.
How to make chile colorado
- Soften the chiles. Remove stems and seeds from the dried chiles. Place them in a bowl and cover with boiling water. Let them soak until soft, about 10 to 15 minutes. Don’t boil them; just soak. Boiling can make them bitter.
- Make the chile sauce. Add the softened chiles, onion, garlic, a pinch of salt, and about 1 cup of the soaking liquid to a blender. Blend until completely smooth. For a silky texture, strain through a fine mesh sieve, especially if your blender isn’t high-powered.
- Brown the protein. Heat 1 tablespoon of oil in a braiser or large skillet over medium heat. Add the plant-based meat and cook until browned. If using mushrooms or jackfruit, sauté until golden and tender. Transfer to a plate.
- Add potatoes and sauce. In the same pan, pour in the chile sauce. Stir in the diced potatoes, cumin, oregano, and a bay leaf. Return the browned protein to the pot.
- Simmer. Cook over medium-low heat, covered, until the potatoes are tender and the sauce thickens, about 20 to 25 minutes. Stir occasionally to prevent sticking. Taste and adjust salt.
Tips for the best chile colorado
- Toast your chiles first. Before soaking, press each chile flat in a dry skillet over medium heat for 15 to 30 seconds per side. This deepens the flavor. But watch them. Burnt chiles taste bitter.
- Strain the sauce. If you want that restaurant-quality silky texture, strain it through a fine mesh sieve after blending. It takes 2 extra minutes and makes a big difference.
- Don’t rush the simmer. Let the potatoes soak up the sauce slowly. That’s where all the flavor goes.
- Make it ahead. This stew gets better the next day as the flavors deepen. Great for meal prep.
- Use soft, pliable chiles. If your dried chiles are brittle and cracking, they’re old. Fresh dried chiles (yes, that’s a thing) are leathery and bend without snapping. They make a noticeably better sauce. Learn more in my complete guide to chile guajillo.
How to Make Chile Colorado with Regular Meat
If you’re making the traditional version, here’s how to swap the plant-based meat for regular meat:
Best Meat to Use:
- Beef chuck roast or beef stew meat, cut into bite-sized pieces. Best for that fall-apart tender result.
- Pork shoulder also works beautifully, especially if you shred it at the end.
- Chicken thighs for a faster cooking time (20 minutes instead of 40), still full of flavor.
How to Do It:
- Cut the meat into small bite-sized pieces.
- Brown it well. In a large braiser or Dutch oven, heat 1 to 2 tablespoons of oil. Toss the meat with a little flour, salt, and pepper, then cook until browned on all sides. Don’t skip this. It builds deep flavor. Add potatoes at this point too.
- Add the sauce. Pour in the chile sauce and stir to coat.
- Season and simmer. Add cumin, oregano, bay leaf, and a good pinch of salt. Simmer uncovered on medium-low heat for 30 to 40 minutes (beef/pork) or 20 minutes (chicken), until the meat is tender and the sauce thickens. Stir occasionally.
How to serve chile colorado
- Mexican white rice or primavera rice, the classic pairing
- Frijoles de olla, refried beans, or frijoles puercos
- Flour tortillas. Always a must with a Northern Mexican stew
- A light salad like Brussels sprouts salad with lime for contrast
- Inside a burrito with cheese, crema, and guacamole
- Over crema de frijol. Pour the stew right over the bean soup for an incredible combo
Variations
- Slow cooker. Make the chile sauce as directed, brown the protein, then add everything to the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. The potatoes will be incredibly tender.
- Instant Pot. Make the sauce, brown the protein using the sauté function, add potatoes and sauce, then pressure cook on high for 15 minutes with natural release.
- Different chiles. Swap the guajillo for New Mexico chiles for a milder sauce, or add an extra chile de árbol for more heat. For a smoky version, try adding a chipotle in adobo to the blender.
- Add richness. Blend in a small piece of Mexican chocolate (⅛ tablet) into the sauce for subtle sweetness and depth, similar to mole.
- Use the sauce for other dishes. This Chile Colorado sauce is incredible on pasta with mushrooms, drizzled over enchiladas, or as a marinade for grilled vegetables.
How to store and reheat
- Refrigerator. Store in an airtight container for up to 5 days. It gets better as it sits.
- Freezer. Freeze for up to 3 months. Let it cool completely first. For best results, freeze the sauce separately and cook fresh potatoes when you reheat.
- To reheat. Warm on the stove over medium heat, adding a splash of water or broth if the sauce has thickened too much. Cover the pot. The red sauce splatters, and it will stain.
- Meal prep. Make a big batch on Sunday. Portion into containers with rice and beans for easy lunches all week.
Frequently asked questions
If you make this chile colorado, tell me how it went. Drop a comment and let me know if you went vegan or traditional. I want to hear it.
Chile Colorado with Potatoes
A classic Mexican stew with tender potatoes (and optional plant-based or real meat) simmered in a rich sauce made from dried guajillo, ancho, and árbol chiles. Hearty, bold, and even better the next day. Serve with rice, beans, and warm tortillas.
Equipment
- 1 Braiser or Dutch oven
- 1 blender
Ingredients
For the chile sauce:
- 5 chile guajillo stems and seeds removed
- 1 chile ancho stem and seeds removed
- 1-2 chile de árbol stems removed (adjust for heat)
- ¼ white onion
- 4 garlic cloves peeled
- 1 cup chile soaking water
- 1 teaspoon kosher salt to start
For the stew:
- 1 tablespoon vegetable oil
- 14 oz plant-based steak pieces like Beyond Steak, or substitute with sirloin steak, beef chuck, pork shoulder, or lentils
- 1½ cups diced potatoes Yukon gold or russet
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- Kosher salt to taste
Instructions
- Soak the chiles. Remove stems and seeds from the guajillo, ancho, and árbol chiles. Place them in a bowl and cover with boiling water. Let them soak for 10 to 15 minutes until soft and pliable.
- Blend the sauce. Add the softened chiles, onion, garlic, 1 cup of the soaking water, and a teaspoon of salt to a blender. Blend until completely smooth. For a silky texture, strain through a fine mesh sieve.
- Brown the protein. Heat the vegetable oil in a braiser or Dutch oven over medium heat. Add the plant-based meat (or real meat) and cook until browned on all sides, about 5 minutes. If using real meat, toss with a little flour, salt, and pepper before browning.
- Add potatoes and sauce. Add the diced potatoes to the pan. Pour the chile sauce over everything. Stir in the cumin, oregano, and bay leaf.
- Simmer. Cook covered over medium-low heat for 20 to 25 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened. Taste and adjust salt. Remove the bay leaf before serving.
Notes
- Serving suggestions: Pair with Mexican white rice, refried beans or frijoles de olla, and warm flour tortillas.
- For meat version: Use 1 lb beef chuck or pork shoulder, cut into bite-sized pieces. Brown well, then simmer uncovered for 30 to 40 minutes instead of 20 to 25. For chicken thighs, 20 minutes is enough.
- Storage: Refrigerate in an airtight container for up to 5 days. Freezes well for up to 3 months. For the best texture, freeze the sauce separately and cook fresh potatoes when reheating.
- Reheating: Warm on the stove over medium heat, adding a splash of water or broth if the sauce has thickened. Cover the pot while reheating. The red sauce splatters and will stain.
- Tip: This stew tastes even better the next day. Make a big batch for meal prep.
Nutrition
Serving: 1servingCalories: 63kcalCarbohydrates: 14gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.1gSodium: 792mgPotassium: 351mgFiber: 5gSugar: 7gVitamin A: 4685IUVitamin C: 7mgCalcium: 16mgIron: 1mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.