Easy Chile Colorado is a straightforward Mexican beef stew where cubed chuck roast is seared and simmered with a pre-made seasoning bomb until tender. The optional cornstarch thickening step creates a rich, restaurant-quality sauce without complex spice blending.
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Add a little oil to a large pot over medium-high heat.
Sear the cubed chuck roast in the hot oil until browned on all sides.
Pour the water over the seared meat.
Add the Chile Colorado seasoning bomb to the pot.
Cover the pot, reduce heat to low, and simmer for 3 hours, or until the meat is fork-tender.
Optional: For a thicker sauce, ladle some of the cooking liquid into a separate bowl.
Optional: Whisk cornstarch into the liquid to create a slurry with no lumps.
Optional: Pour the cornstarch slurry back into the pot and stir until the sauce has thickened.
Serve the Chile Colorado hot with sides like Mexican rice, refried beans, and warm flour tortillas.
Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat gently on the stovetop over medium-low heat, adding water if the sauce has thickened too much.
A pre-made spice and chile blend that eliminates the need to toast and grind individual chiles. It's mixed directly into the cooking liquid for authentic flavor in minutes.
Typically 1.5 to 2 hours of simmering after searing. The meat should shred easily with a fork when fully cooked.
Searing creates a flavorful brown crust that adds depth to the final dish through the Maillard reaction.
Yes. The stew tastes even better the next day as flavors meld. Refrigerate up to 3 days or freeze up to 3 months.
No, it's optional. Skip it for a brothier consistency or add it if you prefer a gravy-like sauce.
