Chile Colorado

Name: Chile Colorado
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 227 grams dried New Mexico chiles; 1 liters fat-free, less-sodium chicken broth; 4 garlic cloves, peeled; 1 teaspoon salt

Chile Colorado might be just the side dish you are searching for. This recipe serves 10. One portion of this dish contains roughly 1g of protein, 0g of fat, and a total of 15 calories. It is a good option if you're following a gluten free, dairy free, and primal diet. Head to the store and pick up salt, less-sodium chicken broth, garlic cloves, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat broiler.

Equipment you will use

Broiler

Remove stems and seeds from chiles; discard. Rinse the chiles with cold water; drain. Arrange chiles in a single layer on a baking sheet. Broil 20 seconds on each side or until lightly toasted (be careful not to burn chiles).

Ingredients you will need

Chili Pepper

Seeds

Water

Equipment you will use

Baking Sheet

Bring 4 quarts water to a boil in a large Dutch oven over medium-high heat. Stir in chiles, and cover.

Ingredients you will need

Chili Pepper

Water

Equipment you will use

Dutch Oven

Remove from heat, and let stand 30 minutes or until soft.

Drain.

Place half of chiles, 2 1/2 cups broth, and garlic in a blender; process until smooth.

Ingredients you will need

Chili Pepper

Garlic

Broth

Equipment you will use

Blender

Pour the pureed mixture into a large bowl; repeat procedure with remaining chiles and broth. Strain chile mixture through a sieve into a large saucepan, and discard solids. Stir in salt. Cook over medium heat 30 minutes, stirring occasionally.

Ingredients you will need

Chili Pepper

Broth

Salt

Equipment you will use

Sauce Pan

Sieve

Bowl

Equipment

Ingredients

Servings:

227grams

dried New Mexico chiles 1liters

fat-free, less-sodium chicken broth 4

garlic cloves, peeled 1teaspoon

salt

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Papet del Mas Cava Brut. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 15 dollars per bottle.

Papet del Mas Cava Brut

Pleasant fruit aromas and a bright, clear color. The taste sensation in the mouth is very pleasant, light and well balanced, fresh and very cheerful feeling, good persistence, with fruit and flower notes. The aftertaste invites you to continue savoring the wine.