Rick Bayless's Chile Colorado Recipe

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Rick Bayless's Chile Colorado
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Ingredients
10
Count
Nutrition
313
Calories
Total time
21
Minutes
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Ingredients:

Directions:

  1. Wash the pork, remove excess fat, cube and set aside.
  2. Take the New Mexico chilies (or use dried California chilies which are also mild) and remove the stems, veins, and seeds. Break the chilies into big pieces.
  3. Heat a nonstick fryng pan over medium heat. When hot, add 1/3 of the chilies and cook just until they start to change color, pressing down occasionally with a spachula. Flip over the chilies and repeat on the second side. Remove. Repeat with the last two batches of the chilies.
  4. Put the toasted chilies into a pie plate, fill part-way full with water and top with a salad or other smallish plate. Let the chilies soak for 30-45 minutes.
  5. Once the dried chilies are done soaking, put them into a food processor or blender along with the onion, garlic, oregano and cumin. Add some of the soaking liquid (at least one cup or more) and puree. Strain through a wire mesh. Set the red chili sauce aside.
  6. Meanwhile, in the same nonstick frying pan, heat it over medium-high heat. When the pan is hot add 1/4 cup oi and when the oil is warm, add half of the meat cubes. Use a spachula to turn over the meat as it cooks. When the meat gets brown spots, remove the first batch, and repeat with the remaining meat cubes.
  7. Readd all of the meat back into the frying pan. Add the red chili sauce and cook until the sauce has thickened.
  8. Next, put the meat and sauce into a medium-largish size saucepan. Add 1 1/2 - 2 cups water.
  9. Bring the liquid to a boil, cover, reduce heat to medium-low and cook about one hour or until the meat is very tender and the sauce is thick.
  10. Add salt and pepper to taste.
  11. If the sauce is too runny because there is too much liquid, increase heat to high and boil away the liquid unti the sauce thickens. You can also add 1-2 Table. masa to the sauce to thicken it as it boils.
  12. If desired, you can reduce the amount of meat to 1 - 1 1/2 lbs. and add one 16 oz. can drained pinto beans the last 15 minutes of cooking.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 313.23 Kcal (1311 kJ)
Calories from fat 177.91 Kcal
% Daily Value*
Total Fat 19.77g 30%
Cholesterol 101.3mg 34%
Sodium 116.48mg 5%
Potassium 552.69mg 12%
Total Carbs 1.98g 1%
Sugars 0.67g 3%
Dietary Fiber 0.5g 2%
Protein 30.54g 61%
Vitamin C 2.8mg 5%
Iron 1.8mg 10%
Calcium 30.6mg 3%
Amount Per 100 g
Calories 182.16 Kcal (763 kJ)
Calories from fat 103.46 Kcal
% Daily Value*
Total Fat 11.5g 30%
Cholesterol 58.91mg 34%
Sodium 67.74mg 5%
Potassium 321.41mg 12%
Total Carbs 1.15g 1%
Sugars 0.39g 3%
Dietary Fiber 0.29g 2%
Protein 17.76g 61%
Vitamin C 1.7mg 5%
Iron 1mg 10%
Calcium 17.8mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.8
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

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