Chile Colorado Farmgirl Style
- Place the chiles in a bowl and cover with boiling water, cover and steep 30 minutes. Saute onions in 1 tbsp olive oil until tender, about 5 minutes. Add green pepper and saute for another 5 minutes. Don’t brown. Put onions and peppers in the bottom of the crockpot and top with garlic. In a large bowl, toss the boston butt with the flour, salt, pepper, cumin and oregano. Heat another tbsp of oil in the same pan from the onions and working in small batches brown the meat. As it’s browned add to the onion and pepper mixture in the crockpot and do another batch with another tbsp of oil until all meat has been browned.
- Put some of the steeped chiles in a blender jar and add some of the steeping liquid, puree until smooth. Add to a fine mesh seive over a bowl and continue to puree the remaining chiles and liquid. Run through the seive pressing the liquids with a spatula. Pour into the crockpot and pour the 2 cups beef stock over. Turn the crockpot on for 8 hours. About halfway through the cooking process in the crockpot, add 2 cups of sliced mushrooms and give it all a quick stir. Check the seasoning before serving. Pass warm tortillas, cheese, sour cream and cilantro and enjoy!