The name of this dish refers not to the state of Colorado, but to the colour of the dish (colorado means ‘coloured red’ in Spanish). It’s a popular everyday meal in northern Mexico and southern Texas, and here we’re using lots of ancho, guajillo and chipotle chillies to impart a fabulous rich colour and deep savoury flavour to this simple stew. On the side is arroz verde (‘green rice’), which gets its colour from fresh coriander and a blend of green Mexican herbs, and crunchy pico de gallo to cut through the richness of the stew. 

• PICO DE GALLO BLEND: green chilli, green bell pepper, coriander leaf
• ARROZ VERDE BLEND: Mexican oregano, coriander leaf, allspice, garlic, green bell pepper, cumin
• CHILE COLORADO BLEND: ancho chilli, smoked paprika, paprika, guajillo chilli, chipotle chilli, chilli, cumin, Mexican oregano, allspice, cinnamon

May contain MUSTARD, CELERY and SESAME. Allergens are listed in CAPITALS

• 800g diced beef or pork
• 1 small onion
• 4 cloves of garlic
• 15g bunch of coriander
• 2 tomatoes
• 1 lime
• Sour cream to serve
• 1 tbsp tomato puree
• 1 stock cube (chicken or vegetable)
• 1 tbsp vinegar (white wine or cider vinegar is best)
• 1 tbsp plain flour
• 300g long grain or basmati rice

• Blender
• Large lidded pan x 2