Traditionally chile rojo is made by cleaning dry chilies like pasillas and guajillos toasting them for a few seconds in a high oven then rehydrating them in boiling water followed by blending and simmering.
This is a quick and easy recipe that uses dry chili powder instead. Brown the meat then throw it all in the slow cooker and let it do its thing. Hours later you'll have a chunky hearty stew that goes great with tortillas chips!
Advertisement

Cooktop Cove
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
Disclosure: This post contains affiliate links which help support our website.
Disclosure: This post contains affiliate links which help support our website.
Advertisement