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.
6 people
Calories: 63kcal
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: 1serving | Calories: 63kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 792mg | Potassium: 351mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4685IU | Vitamin C: 7mg | Calcium: 16mg | Iron: 1mg