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A serving of Chile Colorado with potato polenta cakes.
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Chile Colorado with Sweet Potato Polenta Cakes

Prep Time30 mins
Cook Time2 hrs 30 mins
0 mins
Total Time3 hrs
Servings: 6


Chile Colorado

  • 5 cups water
  • 7 dried New Mexico chilies
  • 3 dried California chiles
  • 3 dried Ancho chiles
  • 1 small yellow onion diced
  • 5 garlic cloves minced
  • 2 tablespoons vegetable oil
  • 3 lbs. chuck roast cut into cubes or beef stew meat
  • 2 tablespoons ground cumin
  • 2 tablespoons dried oregano
  • 2 cups beef broth
  • 2 – 6oz cans of tomato paste
  • Black pepper and sea salt to taste
  • Optional garnish - cilantro, avocado, sour cream

Sweet Potato Polenta Cakes

  • 1 small sweet potato
  • 2 tablespoons milk
  • 2 cups chicken broth
  • 1/2 cup polenta
  • 1/2 teaspoon salt
  • 1/4 cup freshly grated Parmesan cheese
  • olive oil


Chile Colorado

  • Rinse the dried chiles and place them in a pot with the 5 cups of water. Bring to a boil, turn the heat off and let the chilies soak in the water for 30 minutes.
  • While the chiles are soaking, dice your onion and garlic. Heat the oil in a Dutch oven and add the onions. Cook the onions until they just begin to brown. Add the garlic and the beef to the onions and brown the beef for 7-10 minutes. Add the beef broth, tomato paste, cumin, oregano, salt and pepper to the beef. Bring to a boil, turn down to low and let simmer, uncovered.
  • While the beef is simmering, it’s time to prepare the peppers. Remove the stems from the peppers and place the peppers in a food processor with half of the liquid that the peppers were boiling in. Pulse the peppers until smooth. Using a sieve or mesh colander, pour the ground peppers through the sieve and into the pot with the beef. Use a spoon to help push the contents through the sieve, leaving behind the seeds and any of bits of pepper skin. Pour the remaining cooking liquid through the colander into the pot. Bring to a boil, turn back down to low and let it simmer, uncovered, for 2 1/2 hours or until your meat is tender.
  • Serve with Sweet Potato Polenta Cakes and garnish with avocado, cilantro, and sour cream.

Sweet Potato Polenta Cakes

  • Place sweet potato in a pot, covered with water, and bring to a boil. Reduce heat and simmer, covered, for about 40 minutes or until fork tender. Remove from water to a bowl and allow to cool. When cool enough to handle, remove skin with a paper towel and discard. Mash the sweet potato with a fork, mix in milk.
  • Spray a 12 cup muffin pan with cooking spray.
  • Bring the chicken broth to a boil in a medium saucepan. Whisk the polenta and 1/2 teaspoon of salt into the broth and cook over low heat, stirring often, until the polenta thickens, about 15 minutes. Stir in the Parmesan cheese. Remove from the heat, then fold in the sweet potato and mix well to combine.
  • Spoon the polenta evenly into the prepared muffin pan. Cover with plastic wrap and refrigerate for a few hours or overnight, until firm. If needed right away, place in freezer till cold, about 30 to 45 minutes.
  • Heat about 1 or 2 tablespoons olive oil in a large skillet. Remove polenta from muffin pan and cook over moderate heat until browned on the bottom, about 3 minutes. Carefully turn the polenta with a metal spatula, and cook another 3 to 5 minutes till browned and slightly crispy.
  • Chile Colorado adapted from Everydaypaleo.com


Chile Colorado adapted from Everydaypaleo.com