> >[] > >The use of the word colorado refers to the color red because of the >addition of tomatoes in this mildly spicy, flavorful green chile >stew. Pork or lean ground beef can be substituted for the beef in this dish. > >Chile Colorado >2 pounds stewing beef, cut into 1-inch cubes >1 large onion, chopped >6 garlic cloves, finely minced >1 (28-ounce) can tomatoes, diced >2 (7-ounce each) cans whole mild green (Anaheim) chilies, chopped >1/2 teaspoon dried oregano leaves >1 teaspoon salt, or to taste >Freshly ground black pepper to taste >Flour tortillas, warmed >In a Dutch oven or large saucepan brown beef cubes on all sides; add >onion and garlic and cook until onion has softened. >Add remaining ingredients, bring to a boil and reduce heat. Cover >and simmer for 2 to 3 hours, or until beef is fork tender and the >sauce has thickened. >Serve with warm flour tortillas. >Makes 6 servings. > >Serving Suggestion: Serve with thick (gorditas-style), warm flour >tortillas, black beans and a green salad.
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