Food
Chile Colorado
By Yankee Magazine|Jan 29 2007|
If you love Mexican food this is good with refried beans, Spanish rice and flour tortillas.
Yield
4 to 6 servings
Ingredients
1 1/2 lbs chuck steak
1 1/2 lbs pork steak
2 medium bell peppers red & yellow
1 large onion
1 can El Pato hot sauce (original)
2 can tomato sauce (8 oz each)
season salt
Instructions
Cut meat into 1/2 inch cubes season to taste with season salt. In large deep skillet brown meat. Cut bell pepper into 2 to 3 inch wedges and do the same to the onion add to the skillet and the hot sauce and two cans of tomato sauce and 3 cans of water. Bring to boil; cover and reduce heat to simmer for 1 1/2 to 2 hours.
