Reviewed: May 29, 2006

Wow...my husband likes this one better than our local restaurant...and very easy. Thanks! You've made him a happy man.

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Amy C.

Cooking Level: Expert

Home Town: Mount Vernon, Ohio, USA

Living In: Alta Loma, California, USA

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Reviewed: May 23, 2006

Great recipe! My husband loved it! I couldn't find New Mexico chiles, so I used chile guajillo instead and added some cumin and a pinch of Mexican oregano to it. After simmering for 3 hours the meat was so tender...delicious! I'll definitely make this dish again!

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Mel

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Reviewed: May 19, 2006

I wasn't impressed by this dish, I had high hopes with the good reviews. Maybe my changes were to blame? My only changes were, I used stew meat and cooked it in the crock pot. I did brown it first though! By itself, it wasn't too appealing, however, we did doctor them up for some tacos. So it wasn't completely a bust.

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Amy

Cooking Level: Expert

Living In: Memphis, Tennessee, USA

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Reviewed: Apr. 26, 2006

Great chili recipe - especially for low carbers. I used stew meat, didn't dredge it in flour or brown it, and threw it into the crock pot with the pureed chili's and all of the soaking liquid. I added a little garlic and cumin. Served with black beans on the side for those that wanted along with cheese, sour cream, and some chopped raw onion. Definetely will make again.

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Tim964

Cooking Level: Expert

Home Town: Eau Claire, Wisconsin, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Mar. 14, 2006

Awesome, authentic recipe! We made this for company last night and it was a huge success! The only changes we made were adding a few more seasonings to the sauce: garlic, thyme, salt, cumin, etc. But overall, we were very impressed with this recipe and will make it many more times in the future. Thanks!

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CODEBLEU

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Reviewed: Nov. 7, 2005

I've made this recipe 3 times now and it's always delicious! It's definately worth the time and effort to make this authentic mexican chile. Thanks Helena!

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ANGGRACE

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Reviewed: Jul. 18, 2005

A southern Californian all my life, I grew up eating great Mexican dishes. This Chile Colorado is the real deal. We ate ourselves silly-and then my adult children took away ALL the leftovers. (Recipe makes a lot,) Thanks, Helena!

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LINDYOH

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Reviewed: Jun. 21, 2005

Simply AMAZING! This is one of my favorite dishes to order out, so nice to be able to make this at home. I used California chilies, it was the perfect amount of spice.

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Heather

Cooking Level: Expert

Home Town: Rocky Hill, Connecticut, USA

Living In: San Jose, California, USA

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Reviewed: May 21, 2005

Excellent. I ahve made it twice with similar results. I have used the pre-cut stew meat from Costco (about $15 for 6 pounds). I could not find New Mexico Chiles in California, so I used a 3 oz. bag of California dried Chiles and 3 Guajillo dried pods for heat. I used a 32 oz beef stock box from Trader Joes, 2 onions, and I added all the water from the steeping into the blender. After 3 hours of simmering, the liquid reduces by about half and it is phenomonal. Many Thanks.......

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AUDIOPHIL

Cooking Level: Expert

Home Town: Redding, California, USA

Living In: Pleasanton, California, USA

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Reviewed: Apr. 17, 2005

I'm not a huge fan of tomato based dishes, nor do I care for beans in chili. I was looking for an authentic yet easy version of Chile Colorado (my 2nd favorite to Chile Verde) and this recipe is it! It's truly an authentic dish like you would get a Mexican restaurant. Making the chili "sauce" was really neat - taking dried chilis and turning it into a suace. I actually pureed the chilis in the "soaking" water, making a "sauce" about the consistency of a thick "cream of chicken" soup. I too cut back a little on the beef broth, as I want a really thick sauce. I just took a sneak taste of the sauce - incredible! Thanks for posting the recipe! I know this will be something I will make many more times! Joseph

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JOSEPH510

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Reviewed: Jan. 30, 2005

THIS IS A GREAT RECIPE. BE IT FOR THE GANG WATCHING FOOTBALL OR A FAMILY MEAL, THEY ARE ALWAYS ASKING FOR MORE. ALWAYS A CROWD PLEASER

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CHASEDBYTABLES

Cooking Level: Expert

Home Town: Encino, California, USA

Living In: North Hills, California, USA

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Reviewed: Apr. 27, 2004

This is awesome! I'm not a great cook but really love authentic mexican food. I have been looking for a recipe for this dish for over 20 years. A little labor intensive but well worth the effort. Bravo!!

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THUNDERCHICKEN

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Reviewed: Oct. 29, 2003

excellent recipe. everyone that tastes it asks for the recipe.

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MAURICE OLACHEA

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Reviewed: Jul. 10, 2003

Excellent recipe! I cut back on the amount of liquid to thicken it up a bit.

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LittleFlower

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Reviewed: Jun. 29, 2003

delicious, we loved it.

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IHAVE5CATS

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Reviewed: Jan. 29, 2003

Finally , someone who knows traditional mexican cooking! This recipe is nearly identical to one I use, key difference is since I grew up in Hatch, N.M., I am used to using pork.Good Job!

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