Low Fat Chile Colorado
Discover a healthier twist on a traditional favorite with this Low Fat Chile Colorado, a vibrant and flavorful dish that cuts down on fat without sacrificing taste. Featuring tender cubes of lean pork shoulder simmered in a rich, smoky chile sauce made from dried ancho and guajillo chiles, this recipe is a celebration of bold flavors and heartwarming comfort. Aromatic spices like cumin and oregano, paired with garlic and onions, make the sauce irresistibly fragrant, while a touch of apple cider vinegar adds balance to the earthy heat. Perfect for pairing with rice or warm tortillas, this low-fat alternative to the classic is ideal for busy families, offering six hearty servings in just 20 minutes of prep and a leisurely 2-hour cook time. Whether you're looking to make a nutritious meal or impress with authentic Mexican cuisine, this Low Fat Chile Colorado is a must-try!
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Recipe Information
Ingredients
- 2 pounds lean pork shoulder
- 4 dried ancho chiles
- 4 dried guajillo chiles
- 1 large white onion
- 4 garlic cloves
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 4 cups low-sodium chicken broth
- 1 tablespoon apple cider vinegar
- 0.25 cup fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Begin by cutting the lean pork shoulder into 1-inch cubes and season with salt and ground black pepper. Set aside.
Remove the stems and seeds from the ancho and guajillo chiles. Place them in a bowl and cover with hot water. Soak for 15 minutes or until softened.
In a large pot over medium heat, add the olive oil. Once hot, add the onions and sauté until they are translucent, about 5 minutes.
Add the garlic and cumin to the pot, cooking for an additional 1 minute until fragrant.
Drain the soaked chiles and add them to a blender along with the cooked onions and garlic. Add the oregano, apple cider vinegar, and 2 cups of chicken broth to the blender. Blend until smooth.
In the same pot, add the pork cubes and brown them slightly on all sides, about 5-6 minutes.
Pour the chile sauce back into the pot and add the remaining chicken broth.
Bring the mixture to a gentle boil, then reduce heat to low. Cover the pot and let simmer for about 90 minutes, or until the pork is tender and the sauce has thickened.
In a small bowl, mix the cornstarch with water to create a slurry. Stir this into the chile mixture and cook for another 5 minutes to thicken the sauce.
Check seasoning and adjust with more salt and pepper if needed.
Serve the Chile Colorado hot, garnished with fresh cilantro. Enjoy with warm tortillas or over rice for a complete meal.
Nutrition Facts
Calories |
2517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.9 g | 193% | |
| Saturated Fat | 49.8 g | 249% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 3269 mg | 142% | |
| Total Carbohydrate | 81.4 g | 30% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 12.8 g | ||
| Protein | 224.0 g | 448% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 283 mg | 22% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 5158 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
