Chile colorado con carne

Here is a very basic homestyle con carne recipe. The flavor of your chile is the key to how good the dish is. I prefer Chimayo because of its sweetness and its slow building heat.

 CHILE COLORADO CON CARNE

1 ½ pounds beef stew meat

1 ½ pounds pork shoulder

3 ounces red chile powder (medium to hot)

3 tablespoons flour

1 tablespoon minced garlic

1 tablespoon oil

1 teaspoon salt

Begin by breaking down the meat into small ½ inch cubes.

Put meat into a large frying pan and fill with water up to the top of the meat.

Boil till tender and strain well, saving the broth for later.

Dredge the meat in the flour and then sautee with the oil in the frying pan till golden brown.

Add garlic cook for 15 seconds while stirring then add broth, red chile and salt.

Simmer till sauce thickens.

Serve with refried beans, rice and Tortillas

Buen Provecho 

Capt. Capsicum

By the way you can get some great Red Chile from New Mexico, right here: NEW MEXICO CHILE