Recipe#12552

Title: Chile Colorado

From: Randy Brittain brittain@ican.net 
 Newsgroups: rec.food.recipes 
 Subject: Chili Colorado 
 Date: 3 Jan 1999 10:29:28 -0700 
 Message-ID: <368CED86.CD3DB37E@ican.net> 

12 dried ancho peppers or dried mild New Mexico red peppers finely chopped
 4 dried chipotle peppers or 4 canned finely chopped
 3 cups water
 1/2 cup finely chopped onion
 1 tbs snipped fresh oregano or 1 tsp dried
 3 cloves of garlic minced
 1 tbs olive oil
 1 1/2 cups chopped tomatoes
 1/4 tsp salt
 1/4 tsp ground cumin
 Cut up peppers, discard stems and seeds. Bring water to boil, remove
 from heat.  Add peppers and let stand for 45 to 60 minutes to
 soften. DO NOT DRAIN.  Meanwhile in a large skillet, cook onion,
 oregano and garlic in hot oil for 3 minutes. Remove from heat and
 set aside.  Place half of the undrained peppers and ha;f of the
 chopped tomatoes in a food processor and process until nearly
 smooth.  Strain through a fine sieve to remove any stems or seeds
 from tomatoes and peppers.  Repeat this process with the remaining
 peppers and tomatoes.  Add to onion mixture in skillet along with
 salt and cumin.  Bring to a boil, reduce heat and simmer uncovered
 for 20 to 25 minutes.  Serve with huevos rancheros, grilled meats
 and poultry.