->Chile Colorado <- | Recipe Finder

Ingredients

• Chili Colorado
• 12 dried ancho peppers or dried mild New Mexico red peppers finely chopped
• 4 dried chipotle peppers or 4 canned finely chopped
• 3 cups water
• 1/2 cup finely chopped onion
• 1 tbs snipped fresh oregano or 1 tsp dried
• 3 cloves of garlic minced
• 1 tbs olive oil
• 1 1/2 cups chopped tomatoes
• 1/4 tsp salt
• 1/4 tsp ground cumin
• Cut up peppers, discard stems and seeds. Bring water to boil, remove
• 45 to 60 minutes to
• soften. DO NOT DRAIN. Meanwhile in a large skillet, cook onion,
• oregano and garlic in hot oil for 3 minutes. Remove from heat and set aside. Place half of the undrained peppers and ha;f of the
• chopped tomatoes in a food processor and process until nearly
• smooth. Strain through a fine sieve to remove any stems or seeds
• from tomatoes and peppers. Repeat this process with the remaining
• peppers and tomatoes. Add to onion mixture in skillet along with
• salt and cumin. Bring to a boil, reduce heat and simmer uncovered
• 20 to 25 minutes. Serve with huevos rancheros, grilled meats
• and poultry.