Chile Colorado

Ingredients

• 3 cups water
• 5 pounds boneless beef chuck roast, trimmed of fat
• ½ cup all-purpose flour
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 3 tablespoons olive oil
• 1 large yellow onion
• 2 cups beef stock

Steps

1. Place the chiles and 3 cups water into a medium stockpot.
2. Bring to a boil.
3. Remove from heat.
4. Steep for 30 minutes to soften.
5. Strain into a bowl, reserving the cooking liquid.
6. Place the chiles and some of the liquid into a blender.
7. Purée until smooth.
8. Add more liquid as necessary to form a smooth sauce.
9. Pass the sauce through a fine mesh strainer to remove any seeds and the tough skins.
10. Set aside.
11. Cut the beef into 1–2-inch chunks.
12. In a medium bowl, combine the flour, salt, and pepper.
13. Dredge the beef chunks in the seasoned flour.
14. Set aside.
15. Heat the olive oil in a large pot over medium heat.
16. Sauté the onion until tender and translucent, about 5 minutes.
17. Add beef chunks a few at a time, so as not to overcrowd the pot.
18. Cook until evenly brown.
19. Remove the cooked meat.
20. Continue browning the remaining meat.
21. Return the reserved cooked meat to the pot.
22. Stir in the pureed chile mixture.
23. Add beef stock to just cover beef chunks, or to personal preference.
24. Bring to a boil over medium heat.
25. Reduce heat to lowest setting.
26. Simmer for 3 hours, or until meat is tender.
27. If necessary, adjust with more stock during cooking.