Carne con chile colorado is a delicious and filling Mexican meal made with stew meat simmered in a red chile.
Put chilies and tomato in a pot and cover with water. Bring to a boil over medium heat and let simmer for 10 minutes.
Transfer chilies and tomato to a blender along with 1/4 piece of onion, garlic cloves, chicken bouillon, onion powder, granulated garlic, ground cumin, black pepper and 1 cup of water. Blend for 1 minute or until the salsa is smooth. Set aside for later use.
Put the meat in a bowl and season with the Tio Santi seasoning. Use your hand or a large spoon to make sure all the meat is coated in the seasoning.
Heat up oil in a skillet over medium heat. Add the meat in batches and brown. cook for a couple of minutes on each side.
Remove the browned meat from the skillet and strain in the salsa. Add the bay leaf to the salsa.
Return the meat to the skillet. Bring to a boil over medium heat. Reduce heat to low and cover. Cook for two hours,
Then add the three peeled and diced potatoes and 1/2 of an onion sliced. (The onion part is optional) Continue to cook covered for 20 more minutes.
Serve with beans, rice and warm corn tortillas.