This is a repost from November 2008.
This recipe is a keeper. No, I mean it’s really a keeper. One of the comments I received after I posted this was from a friend of mine. She said that her daughter and dogs were swirling around her the entire time it was cooking. She had a hard time not eating it before it was done. It was a great comment and I wish I had the exact verbiage because you would certainly die laughing. I’m snickering to myself. Luckily the Hubs is fast asleep next to me or he’d be giving me the “eye”. It’s been a crazy week around here and I have been taking care of family matters and not doing much cooking. I think we’re back on track and look forward to getting back in the kitchen. In the meantime, I hope you check this one out.
The weather has kept me inside this weekend. I spent most of the time cleaning house and getting to “those things” that you tend to not have time for. You know the ones, that call your name when you walk by, but you ignore them and think “I’ll get to it another time”. Well I heard the call this weekend and figured what better time to get things in order than on a drizzley weekend. Every Sunday my Dad comes for dinner and we usually have some big meal of meat and potatoes but this weekend I was craving some authentic mexican food. So I bought a big boston butt and started paroozing the cookbooks for something to do with it. Chile Colorado sounded good, so I took the basic recipe and kicked up Farmgirl style. The house smells amazing…and I’m not talking bleach! 🙂 Serve the Chile Colorado with warm tortillas, cotija cheese, cilantro, sour cream and sides of black beans and mexican rice. Yumilicious!
Chile Colorado Farmgirl Style
9 dried pasilla chiles, stemmed and seeds removed
3 cups boiling water
2 medium onions, sliced
1 green pepper, rough chopped
3 tbsp minced garlic
4 lbs boston butt. cut into 2 inch pieces
1/2 cup flour
3 tsp salt
3 tsp pepper
3 tsp cumin
1 tbsp mexican oregano
3 tbsp olive oil, divided
2 cups beef stock
2 cups sliced mushrooms
- 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!