Chile Colorado

Chile Colorado Serves 15

4 lbs chuck roast 1 1/2 tsp kosher salt 1 tsp pepper 3 cloves garlic

6 dried red chili pods 3 cups water 3 cloves garlic
3 TBL  oil 1 1/2 TBL flour 2 tsp oregano 1 tsp cumin 1 TBL  chicken bouillon 1 1/2 tsp kosher salt Sprinkle 1 1/2 tsp salt, 1 tsp pepper and 3 cloves minced garlic evenly over both sides of roast.  Place in a slow cooker for 8 hours on low or 4 hours on high. I prefer 8 hours on low.  Shred meat and remove visble fat from meat.  Do not drain .

In a medium sauce pan boil water.  Add dried red pepper pods and 3 cloves of garlic.  Boil for 20 minutes or until peppers are softened.  Stir occasionally.  Snip end off peppers with scissors throw ends away.  Place peppers, garlic and 11/2  cups of the pepper water in blender.  Blend on high for 2 minutes.  

Place a large bowl in sink.  Place a wire strainer over bowl.  Run the blended peppers through a strainer.  Use the extra water from peppers to help get all sauce through.  Throw away the leftover pulp. Set aside bowl with strained peppers.

Heat oil in a large skillet, add flour.  Make a roux by constantly stirring until it is a copper color. 

Add the strained peppers, oregano, cumin, chicken bouillon and salt.  Heat until boiling and thickened.  

Pour the sauce over the shredded beef in the crockpot.  Let simmer for 15 minutes.  Serve as burrito, taco or tamale fillling.