About this recipe
Have you ever tried Chile Colorado? This traditional Mexican stew gets its name from the beautiful red chile sauce—colorado means red in Spanish! Traditionally made with beef or pork, this dish is all about deep, bold flavor. My version? It’s 100% plant-based and just as comforting, but you will find instructions for a non-vegan version in the recipe card.
This recipe is perfect for a cozy dinner. Serve it with Mexican rice, beans, and warm flour tortillas. It’s one of those dishes that brings everyone to the table—vegan or not.
Why you’ll love this recipe
- Authentic flavor, plant-based twist
- Deeply satisfying thanks to the potatoes and protein
- Freezer-friendly and meal-prep approved
- Easy to adjust the heat to your taste
Ingredient notes
- Potatoes: Add heartiness. Yukon gold or russet work well.
- Dried chiles (Ancho, Guajillo, and Chile de Árbol)
- Onion + garlic
- Spices: Cumin, bay leaf, and oregano round out the sauce.
Authentic Chile Colorado Ingredients
- Chile Ancho has a sweet flavor with hints of raisin and plum, combined with a mild, earthy spiciness. Ancho chiles are not overly hot, making them ideal for adding depth and complexity.
- Chile Guajillo is mostly used here for the lovely color it gives the dish; colorado means red in Spanish.
- Chile de arbol is the chile that makes this Mexican stew spicy. Modify the quantity of chile de arbol to your tasting.
How to make Chile Colorado
- Simmer: Cook over medium-low heat, covered, until the potatoes are tender and the sauce thickens—about 20–25 minutes. Stir occasionally to prevent sticking.
- Soften the chiles: Remove stems and seeds from the dried chiles. Place in a bowl and cover with boiling water. Let them soak until soft—about 10–15 minutes.
- Make the chile sauce: In a blender, add the softened chiles, onion, garlic, a pinch of salt, and about 1 cup of the soaking liquid. Blend until smooth.
- Brown the vegan meat: In a braiser or large skillet, heat 1 tbsp oil over medium heat. Add the faux meat and cook until browned. If using mushrooms or jackfruit, sauté until golden and tender.
- Add potatoes and sauce: Stir in the diced potatoes and pour in the chile sauce. Add cumin, oregano, and a bay leaf.
Tips For the best Mexican stew
- Strain your sauce for a silky texture—especially if your blender isn’t high-powered.
- Roast your chiles in a dry skillet for extra flavor, but don’t burn them—burnt chiles turn bitter.
- Don’t rush the simmering—let those potatoes soak up the chile sauce goodness.
- Make it ahead: This dish gets even better the next day!
How to serve Chile Colorado?
- A light salad like this Brussels sprouts salad with lime for a refreshing contrast
- Primavera Rice or Mexican White Rice
- Frijoles de olla, refried beans, or even frijoles puercos if you’re feeling fancy
- Flour tortillas—always a must with a Northern Mexican dish
Frequently asked questions
Vegan Chile Colorado with Potatoes
Chile Colorado is a classic Mexican dish with tender vegan chunks of beef and diced potatoes simmered in a rich and flavorful dried chiles sauce with cumin and other traditional seasonings. The result is a hearty and satisfying dish that can be enjoyed on its own or served with rice, beans, or tortillas.
Equipment
- Braiser
Ingredients
- 5 Chile guajillo
- 1 Chile ancho
- 1-2 Chile de arbol
- ¼ onion
- 4 garlic cloves
- 1 tablespoon vegetable oil
- 14 oz Beyond Steak or vegan meat of your choice sub with lentils or sirlon steak
- 1½ cups Diced potatoes
- 1 teaspoon Comino
- 1 teaspoon Orgegano
- 1 Bay leaf
- 2 teaspoons Kosher salt
Instructions
- Start by placing the clean chiles, no stems, and seeds in a bowl and cover with boiling hot water. Set aside until the chiles are soft and pliable.
- To start, heat a braiser and add one tablespoon of vegetable oil along with the faux meat. If the meat is frozen, wait for it to thaw and brown on all sides. While the meat is cooking, take a blender and add chiles, onion, garlic, and one cup of soaking water to it. Blend the mixture until it becomes smooth. Don't forget to add a good pinch of salt to the mixture.
- Add the diced potatoes to the pan and pour the red chile sauce; add the spices and let it simmer over medium heat until the potatoes are thoroughly cooked. Stir occasionally so the sauce cooks evenly and doesn't stick to the bottom of the pan.
Notes
Serve with Mexican White Rice and Frijoles de Olla.
How to store?
In the fridge: Allow the stew to cool to room temperature before transferring it to an airtight container. Place the container in the refrigerator for 3-4 days. Make sure to label the container with the date for reference.
In the freezer: If you have a large batch or want to save the stew for longer, freezing is a great option. Once cooled, transfer the stew into freezer-safe containers or resealable bags. Remove any excess air and seal tightly. Remember to leave some headspace for expansion. The stew can be stored in the freezer for up to 3 months.
Thawing and Reheating: When ready to enjoy the stored Chile Colorado, thaw the frozen stew overnight in the refrigerator. You can use a stovetop method to reheat by gently warming it in a saucepan over low heat. Alternatively, you can microwave it in a microwave-safe container in short intervals, stirring occasionally.
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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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 (my top picks)
- Pork shoulder also works beautifully
How to Do It:
- Cut the meat into small bite-sized pieces.
- Brown it well: In a large braiser or Dutch oven, heat 1–2 tablespoons of oil. Add the meat and cook until browned on all sides. Don’t skip this step—it builds flavor, add potatoes.
- Add the sauce: Once the meat is nicely browned, pour in the chile sauce and stir to coat.
- Season and simmer: Add the cumin, oregano, bay leaf, and a good pinch of salt. Let it simmer, uncovered, on medium-low heat for about 30–40 minutes, or until the meat is tender and the sauce thickens. Stir occasionally.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I’d love to hear about you! Send me a DM on Instagram, and let’s talk all things food 🍽️✨