Low Sodium Chile Colorado
Savor the bold, smoky flavors of Low Sodium Chile Colorado, a heartwarming dish that strikes the perfect balance between robust taste and mindful eating. This recipe features tender chunks of beef chuck simmered in a rich, homemade sauce crafted from toasted guajillo and ancho peppers, complemented by aromatic cumin, oregano, and garlic. With minimal sodium and a splash of apple cider vinegar for brightness, every bite is packed with authentic Southwest flair without compromising on health. Slow-cooked to perfection, this dish pairs beautifully with warm tortillas or fluffy rice, making it a hearty and satisfying choice for family meals. Ideal for those seeking low-sodium comfort food, this flavorful recipe brings traditional Chile Colorado to your table with a wholesome twist.
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Recipe Information
Ingredients
- 6 pieces dried guajillo peppers
- 4 pieces dried ancho peppers
- 2 pounds beef chuck roast, trimmed and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic cloves, minced
- 2 cups low-sodium beef broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 1 tablespoon apple cider vinegar
- 0.25 cup fresh cilantro, chopped
Instructions
Begin by preparing the chiles: Remove the stems and seeds from the guajillo and ancho peppers. Heat a skillet over medium heat and toast the chiles for about 1-2 minutes until fragrant, being careful not to burn them.
Place the toasted chiles into a bowl and cover them with hot water. Let them soak for about 15 minutes until they soften. Drain the chiles and reserve some of the soaking liquid.
Blend the softened chiles with 1 cup of the reserved soaking liquid until smooth, adding more water if needed to reach a sauce-like consistency. Set aside.
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the cubed beef chuck roast and sear on all sides until browned, about 5-6 minutes. Remove the beef and set aside.
In the same pot, add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.
Return the seared beef to the pot. Add the blended chile sauce, low-sodium beef broth, cumin, oregano, and black pepper. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for approximately 1.5 to 2 hours, or until the beef is tender, stirring occasionally.
Once the beef is tender, stir in the apple cider vinegar for a touch of acidity and enhance the flavors. Adjust the seasoning if needed, considering low-sodium requirements.
Serve the Chile Colorado hot, garnished with fresh chopped cilantro. It's excellent served with warm tortillas or over a bed of rice.
Nutrition Facts
Calories |
2677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.8 g | 257% | |
| Saturated Fat | 70.2 g | 351% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 862 mg | 37% | |
| Total Carbohydrate | 86.1 g | 31% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 25.7 g | ||
| Protein | 171.7 g | 343% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 286 mg | 22% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 4982 mg | 106% | |
*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.
