Dinner, Recipe

Chile Colorado

Last night we were alone for dinner.  Hubby was thinking Mexican but he wasn’t sure what I could eat.  We hadn’t gone to our favorite Mexican restaurant since before August of last year and I was missing it! So, I thought about it and decided to look it up.
Our favorite meal is the number 1: beef taco (real with chunks of beef), beef enchilada, chili colorado, chile verde, chile relleno, beans and rice.
Chile Verde: Del Real Chile Verde has always been a staple, so that’s not an issue.
Chile rellenos are only dredged in corn starch, then dipped in beaten egg whites and fried, so that wasn’t a problem.
As for the taco I scraped out the meat (boy, was that good meat).
I did the same with the enchilada (and I just wouldn’t eat the beans and rice) but what about the chili colorado?  Well, it turns out the only carbs in it are just from any peppers!
So, I found a recipe that is the closest to what I had for dinner last night.  It was the best dinner I haven’t had to make in so long!

Chili Colorado

4lbs. chuck roast
1 1/2 teas. salt
1 teas. pepper
2 teas. onion powder
1 teas. garlic powder
1 tbsp. oil
water to almost cover the meat
Sauce Ingredients:
2 oz. dry pasillo-ancho chilis (dry pablanos)
1 1/2oz. dry guajillo-entero chilis (dry Anaheim chilis)
1 green pepper
1 fresh Anaheim chili
1-2 jalapeno peppers (depends on how hot you like it)
1 big onion (or 2 small ones)
6-8 cloves fresh garlic
3 1/2 cups water
1 teas. salt
1 teas. dry Mexican oregano
1 teas. chili powder
1/2 teas. cumin powder