Chile Colorado Tenderoso

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

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1-1/2 pounds beef or pork tenderloin, trimmed and cubed into 3/4
2 large shallots, minced
1 large white onion, chopped
3 garlic cloves, minced
3 Tbsp. olive oil
1 quart beef stock
1 (6 oz.) can tomato paste
3 jalapeno chiles, stemmed, seeded and chopped
1 poblano chile, stemmed, seeded and chopped
1 red bell pepper, stemmed, seeded and chopped
1 (15 oz.) can of pinto beans
1 (15 oz.) can black beans, puree 1 cup of beans

Chile Seasonings: 1 tsp. cumin, 1 tsp. mexican oregano, 1 tsp. white pepper
1 Tbsp. passila chile powder, 2 Tbsp. New Mexico chile powder, 1 bay leaf
Salt to taste

Heat oil to medium-high in 3-4 quart heavy pot. Brown meat (about 4 minutes), add garlic, cook an additional minute. Add the poblano chile, onions, shallots and chile seasonings, saute another 5 minutes.

Add the stock and tomato paste. Mix well, until the paste dissolves. Reduce the heat to low, cover and cook for 30 minutes.

Add the jalapenos, bell pepper and cook another 15 minutes. Add the bay leaf, beans and bean puree. Stir and simmer for about10 minutes. Check the flavor and adjust if needed. Serve with cornbread and salad.

Serves 8.

Recipe by Larry Noggle.