A family friend recently passed along a big bag of Pure Red Chile Powder from Hatch Chile Express and I’ve been finding all sorts of ways to use the wonderful stuff. My favorite so far is to make a Chile Colorado sauce and simmer some venison chunks in it, but last week I did the same with some pheasant breasts with the intention of making enchiladas. Let me tell you, it was so good it didn’t even make it into the tortillas.
Chile Colorado with Pheasant
– 3 Tbsp. shortening or canola oil
– 2 Tbsp. flour
– ¼ Cup Red Chile Powder
– 1 Cup chicken broth
– 1 Cup water
– Pinch of salt
– Pinch of sugar
– ¼ tsp. cumin
– ½ tsp. garlic powder
– 1 whole pheasant breast, boned and diced
– Melt shortening in an ovenproof skillet over medium heat. Stir in flour and cook until brown, 3 to 5 minutes.
– Add chile powder and cook for 1 minute.
– Pour in broth and water. Stir until completely blended and smooth.
– Add remaining seasonings, along with diced pheasant breast.
– Cover and simmer over low heat, or move skillet to 250-degree oven, for about an hour.
– Serve with rice, beans, and tortillas.