6ed1ba6c68857ffbe0979a2a159fd13c630d3d1d8c4460802b

Noreen's Kitchen Twitter Portal
Noreen's Kitchen Facebook Portal

Meet Noreen!

Noreen's Kitchen YouTube portal

Noreen's Kitchen

Chile Colorado

Red Chile Stew

google.com, pub-2484077384749308, DIRECT, f08c47fec0942fa0

Noreen's Kitchen Instagram Portal

Let's Be Social!

Noreen's Kitchen Pinterest Portal

Hi!  I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen!   I hope you stick around, enjoy the recipes and share them with those you love!

WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE  FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES!  COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM!  HAPPY EATING!

Ingredients

4 to 5 pounds of beef stew meat or rump roast or pork shoulder cut into medium chunks

 

1 recipe of Chile Colorado Sauce

Rice for serving

Pinto beans for serving

 

Step by Step Instructions

 

NOTE:  I am using an Elite 10 quart electric pressure cooker.  Please consult the manufacturers instruction manual for your model to learn how best to set your particular model of machine for cooking this dish.

 

Place meat and sauce into the pressure cooker vessel.

 

Cook according to the manufacturers instructions for your model.

 

I cooked mine for 35 minutes and the meat was fork tender.

 

Serve this amazing Chili over a portion of cooked and seasoned pinto beans and rice.

 

Leftovers should be stored in an airtight container or jar and placed in the refrigerator and eaten within 1 week.  Leftovers can also be frozen for up to 6 months.

 

This dish can also be made in a slow cooker by placing the meat and the sauce in the vessel and cooking on high for 2 hours and then setting it to low for an additional 4 hours or until the meat is fork tender.

 

 

ENJOY!

google.com, pub-2484077384749308, DIRECT, f08c47fec0942fa0 [3:28]