Chile Colorado Con Carne
|New mexico chile||3 Ounce (90 gram)|
|Water||720 Milliliter (3 Cups)|
|Shallots||60 Milliliter, finely chopped (1/4 Cup)|
|Dried oregano||1⁄2 Teaspoon, crumbled (3 Milliliter)|
|Lean stew meat||2 Pound (Beef Or Pork, 910 Gram)|
|Cooking oil||30 Milliliter (2 Tablespoon)|
|Shallots||240 Milliliter, coarsely chopped (1 Cup)|
|Water||240 Milliliter (1 Cup)|
Chile Colorado Sauce: Break off stems and crack the chile pods, shaking out most of the seeds.
Rinse pods and towel or drain them dry.
Retain the light orange seams.
They have lots of flavor.
Cover and soak the cleaned pods with boiling water.
Allow at least 30 minutes for pods to soften, although they will be fine if left to soak overnight.
When the pods are light red and spongy, include the water they have soaked in and puree the pods in a blender for 1 1/2 minutes.
In a ricer or sieve, over a container, stir the puree continuously with a wooden spoon until all that remains is a residue of seeds and fragments of chile skin.
The resulting pure chile puree will have the color and texture of a smooth tomato sauce.
Add all other ingredients to the chile puree and season to taste.
Simmer for at least 10 minutes to cook the chile.
The flavor will improve over time as the spices and chile blend.