This Carne Con Chile Colorado is a Mexican stew from the Northern states in Mexico. Cubes of pork (or beef) are cooked to a tender perfection in a rich and savory guajillo sauce. This Carne Con Chile recipe is Mexican comfort food at its best.
Carne Con Chile
This flavorful Mexican stew is typically made with pork or beef. Lean cuts of meat are cooked until tender and juicy, infused with flavorful chilies and Mexican spices. Serve the stew with Arroz Rojo and Refried Beans plus warm corn or flour tortillas to dip into the delicious juices. A total flavor heaven!
Why you’ll love this recipe
Ingredients
- The meat: for this recipe I’m using pork loin but you can also use beef stew meat.
- For the sauce: The original recipe uses chiles colorados but those are a little harder to find. You can also use chiles guajillos as it has the same taste profile.
- White onion & garlic cloves
- The spices: dried oregano (preferably Mexican oregano), dried cumin, kosher salt and fresh ground pepper
- A little all purpose flour to dust the meat for browning.
- Water.
How To Make Carne Con Chile (step by step)
- Trim any large chunks of fat from the pork loin. Cut into ½ inch cubes. Salt the pork evenly with 2 teaspoons of kosher salt.
- Heat a large dutch oven or pot over medium high heat. Add the pork cubes with 1 cup of water. Bring to a boil and reduce heat to medium low.
- Cover and simmer for 1 hour or until meat is tender (about 90 minutes).
- Uncover and let the liquid evaporate. Sprinkle the flour on all of the meat and mix. Raise the heat to medium-high and let the meat brown on the sides.
Make the sauce while the meat cooks
- Remove the seeds and stem from chiles. Rinse under cool water to remove dust.
- In a large pot with about 3 to 4 cups of water (enough to cover the chiles) add the chiles, onion and garlic.
- Bring to a soft boil and cook for 5 minutes. Remove pot from the stove and let the chiles sit in the hot water for about 10 minutes.
- To a blender or food processor, add the chiles, onion, garlic, spices plus 2 cups of the chile water where they cooked.
- Blend for a couple of minutes or until everything is pureed.
- Strain the sauce over the pot with the meat to remove any remaining seeds and skin.
Note: If the sauce is too dense, add 1 more cup of water for a more brothy consistency.
- Cook on medium-low heat for 20 or 30 more minutes or until the meat is fork-tender.
- Serve hot with tortillas, beans and rice.
Storing & Reheating Leftovers
- In fridge – Cover tightly when completely cool and refrigerate up to 3 days.
- Freezer – Place in an airtight container and freeze for up to 4 months.
- Reheating – Transfer your leftover Carne Con Chile into a pot and set it over medium-low heat. Gently stir in a few tablespoons of stock to improve the consistency. Reheat for 5 minutes (until bubbling) and then simmer for another 2-3 minutes.
Variations
This recipe is very customizable as you can use your preferred meat. Want some vegetables too?
Make Carne con Chile y Papas recipe! Just add 1 to 2 cubed russet potatoes when you add in the chile colorado sauce. This will give it enough time to cook the potatoes perfectly.
MORE delicious…
Mexican Recipes
? I hope you enjoy this Chile Colorado Recipe as much as we do! Please let me know what you think in the comments below! ?
Carne Con Chile Colorado
This Carne Con Chile Colorado is a Mexican stew from the Northern states in Mexico. Cubes of pork (or beef) are cooked to a tender perfection in a rich and savory guajillo sauce. This Carne Con Chile recipe is Mexican comfort food at its best.
Equipment
- Large saucepan
- Blender or food processor
Ingredients
- 2 pounds lean pork loin or beef stew meat (for this recipe I'm using pork)
- 2 teaspoons kosher salt
- 10 large dried Chiles Colorados or Chiles Guajillos (2 oz)
- ½ small white onion
- 3 large garlic cloves
- 1½ teaspoon dried oregano (preferably Mexican oregano)
- ¼ teaspoon dried cumin
- 1 Tablespoon kosher salt
- 1 teaspoon fresh ground pepper
- 1 Tablespoon all purpose flour
- 4 cups water
Instructions
- Trim any large chunks of fat from the pork loin. Cut into ½ inch cubes. Salt the pork evenly with 2 teaspoons of kosher salt.2 pounds lean pork loin or beef stew meat (for this recipe I'm using pork), 2 teaspoons kosher salt
- Heat a large dutch oven or pot over medium high heat. Add the pork cubes with 1 cup of water. Bring to a boil and reduce heat to medium low.
- Cover and simmer for 1 hour or until meat is tender (about 90 minutes).
- Uncover and let the liquid evaporate. Sprinkle the flour on all of the meat and mix. Raise the heat to medium-high and let the meat brown on the sides.1 Tablespoon all purpose flour
- Strain the sauce over the pot with the meat to remove any remaining seeds and skin.
- Note: If the sauce is too dense, add 1 more cup of water for a more brothy consistency.
- Cook on medium-low heat for 20 or 30 more minutes until the meat is fork-tender.
- Serve hot with tortillas, beans and rice.
Make the sauce while the meat cooks
- Remove the seeds and stem from chiles. Rinse under cool water to remove dust.10 large dried Chiles Colorados or Chiles Guajillos (2 oz)
- In a large pot with about 3 to 4 cups of water (enough to cover the chiles) add the chiles, onion and garlic.
- Bring to a soft boil and cook for 5 minutes. Remove pot from the stove and let the chiles sit in the hot water for about 10 minutes.3 large garlic cloves, ½ small white onion
- To a blender or food processor, add the chiles, onion, garlic, spices plus 2 cups of the chile water where they cooked.1½ teaspoon dried oregano (preferably Mexican oregano), ¼ teaspoon dried cumin, 1 Tablespoon kosher salt, 1 teaspoon fresh ground pepper
- Blend for a couple of minutes or until everything is pureed.
Muy Delish Notes:
Storing & Reheating Leftovers
- In fridge – Cover tightly when completely cool and refrigerate up to 3 days.
- Freezer – Place in an airtight container and freeze for up to 4 months.
- Reheating – Transfer your leftover Carne Con Chile into a pot and set it over medium-low heat. Gently stir in a few tablespoons of stock to improve the consistency. Reheat for 5 minutes (until bubbling) and then simmer for another 2-3 minutes.
Add Your Own Private Notes
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Nutrition
Serving: 4oz | Calories: 196kcal | Carbohydrates: 8g | Protein: 29g | Fat: 5g | Saturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 64mg | Sodium: 1265mg | Potassium: 487mg | Fiber: 3g | Sugar: 4g
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
Muchas gracias! The recipe is close to how my mother used to make it. She was from Tuape. My sisters and brother thought NOBODY made Chile con carne colorado like my mother’s. Since I am vegan I will use a plant-based b’f and see how it tastes. Wish me luck.
Excelente y deliciosa receta ?⭐️⭐️⭐️⭐️⭐️
I made it! Added a little chicken broth at the end for a more juicy consistency. A wonderful recipe Thank-you