Chile Colorado

I normally keep the seeds in to add some spike. Also, if you have annato seeds, you may want to add a few with the lard. Sometimes, you can even buy annato-flavored lard.



  1. Boil the meat in water with some salt and ground black pepper until the met is tender. Drain the meat, saving broth. Cube it. Set aside.
  2. In the meanwhile, remove tops and seeds from chiles and boil in salted water for 10-15 min. Cool and puree in blender with 1-2 cups of broth, and garlic (you may use some of the water from chiles too).
  3. Pan fry the meat in 1/4 cup of lard.
  4. In the remainder of lard brown flour until golden brown. Add chile puree, meat, and salt. Bring to boil and then simmer for 10-15 min to thicken the sauce.
  5. Add the oregano and cumin and cook another 10 min.
  6. Serve with flour tortillas. Garnish with chopped scallions, lime juice, etc. Beans and Mexican rice go mighty nice.

Comments, suggestions or queries:dkumar at cs dot brynmawr dot edu