Comments on: Slow Cooker Chile Colorado

By: Delroy Johnson

Delroy Johnson — Sat, 03 Mar 2018 15:22:40 +0000

Why do some make it with beef and some with pork? What is the best?
—Reply posted by DJ on 3/3/2018
Hi Delroy, I’m honestly not sure why some make it with pork and others with beef. A quick Google didn’t yield any results, just lots of variations, all more or less pointing to various chile histories. I’m sure I could spend some time digging into it (pigs didn’t exist in the US until roughly the mid-1550’s) … My suspicion, though, is that a lot of it comes down to what’s readily available at the time, or what’s more cost effective. Personal tastes may also play a part, but I suspect the earliest versions were more related to cost or availability. Which is best? This is the personal preference part. In my mind’s eye, I view beef as the more traditional version (I could be wrong), but I typically prefer pork as a meat. This, however, is just me. Which do you prefer?

By: Monica

Monica — Sun, 21 Feb 2016 18:52:13 +0000

I love the background information on this recipe and appreciate you sharing it. However, another way to thicken up the sauce is by by boiling up some water in a medium pot and adding all those dried chiles from your recipe along with onion, garlic and spices from your recipe. Boil everything together, turn of burner, and let everything sit for about 30 minutes before putting it in the blender. Then strain and add to beef cubes. I usually add to beef cubes and patato cubes. Authentic El Paso Chile Colorado, yum! Just the way my Mami and Abuela taught me.

BTW, love the toasting or searing of the chile idea, I will try it soon. Thanks!

By: Josh

Josh — Wed, 25 Feb 2015 21:07:11 +0000

Do you use 6 chilies all together or 6 of each?
---Reply posted by DJ on 2/25/2015
Whoops! 6 "total" ... like 2 of 3 different varieties, if that makes sense ...

By: DJ Foodie

DJ Foodie — Thu, 25 Sep 2014 03:02:35 +0000

Thanks for the input, Sandy!

By: Sandy B

Sandy B — Wed, 24 Sep 2014 08:04:35 +0000

Mission makes a low-carb tortilla (called "Carb Balance") that’s available in many grocery stores, at least in my area (near San Francisco.) The size I buy has a net carb count of 6 per tortilla, which isn’t bad at all, compared to 23 for a comparably-sized regular tortilla.

By: DJ Foodie

DJ Foodie — Thu, 31 Jul 2014 21:23:47 +0000

Unknown … I don’t understand the question. Can you rephrase? Sorry!

CBinLB, I don’t. They’re actually a brand of low-carb tortilla called "Mama Lupe". I’ve always ordered them from netrition.com. I hope this helps!

By: CBinLB

CBinLB — Thu, 31 Jul 2014 19:54:10 +0000

First, this recipe looks amazing. Truly. But I was wondering… do you have a recipe for low carb tortillas that are pictured with the chile? They really look wonderful. Thanks much.

By: Anonymous

Anonymous — Thu, 31 Jul 2014 14:30:01 +0000

do you have to collate the chiles while you add it to the crockpot?

By: DJ Foodie

DJ Foodie — Mon, 07 Jul 2014 00:01:57 +0000

Hi Rose, none of the chilies in this recipe are particularly spicy. Some do have a bit of heat, but it’s far from outrageous. That said, I hate to suggest it’s appropriate for a small child. It likely is, but … I honestly am not sure. Sorry!

By: Rose

Rose — Sun, 06 Jul 2014 16:11:01 +0000

I have a toddler in the house and I was just wondering how spicy this is. She can handle some spice but I don’t want to scare her away with too spicy.