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1
Add 8 New Mexico chile pods, 1 chile ancho, and 2 Roma tomatoes to a small saucepan. Cover with water and bring to a boil over high heat.
2
Transfer the boiled chiles and tomatoes to a blender cup. Add 2 garlic cloves, 1/2 teaspoon ground cumin, 1.5 teaspoons oregano, 2 teaspoons salt, and 2 cups water. Blend until smooth to create the chile colorado sauce.
3
Add 2 lb of lean ground beef to a pan over medium heat, breaking it down as it cooks for 5 minutes.
4
Stir in 3 small diced potatoes and season with 2 teaspoons garlic salt, 1 teaspoon black pepper, 1 teaspoon onion powder, and 1/2 teaspoon salt. Mix everything together and cook for another 5 minutes.
5
Drain off any excess grease if needed. Pour in the chile colorado sauce and bring to a simmer. Taste and adjust seasoning as desired.
6
Add 2 bay leaves, reduce heat to the lowest setting, cover the pan, and simmer for 10 minutes or until the potatoes are tender.
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