Paleo Chile Colorado
Dive into bold and smoky flavors with this Paleo Chile Colorado, a rich and hearty beef stew rooted in traditional Mexican cuisine yet tailored for a paleo-friendly lifestyle. Tender cubes of beef chuck simmer in a vibrant, velvety sauce made from toasted guajillo, ancho, and pasilla chiles, blended perfectly with fragrant cumin, oregano, and a touch of apple cider vinegar for tangy depth. This slow-cooked dish is a flavor-packed centerpiece for any meal, made with wholesome ingredients and no grains or dairy. Garnished with fresh cilantro, it’s an irresistible paleo comfort food that’s perfect served on its own or alongside cauliflower rice. Ready in just over two hours, this recipe promises to fill your kitchen with mouthwatering aromas and your table with a crowd-pleasing standout.
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Recipe Information
Ingredients
- 6 pieces dried guajillo chiles
- 4 pieces dried ancho chiles
- 2 pieces dried pasilla chiles
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 2 tablespoons avocado oil
- 1 large onion, chopped
- 4 cloves garlic cloves, minced
- 2 cups beef broth
- 2 tablespoons apple cider vinegar
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
Instructions
Start by preparing the chiles. Remove the stems and seeds from the guajillo, ancho, and pasilla chiles. Lightly toast them in a dry skillet over medium heat for about 2 minutes, until they become fragrant.
Place the toasted chiles in a bowl and cover them with hot water. Allow them to soak for about 20 minutes until they soften.
While the chiles soak, heat the avocado oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, ensuring each piece has a nice sear on all sides. Remove and set aside.
In the same pot, add the chopped onion and sauté for about 5 minutes until it becomes translucent. Add the minced garlic and cook for an additional minute.
Drain the chiles and place them in a blender along with the beef broth. Blend until smooth, then strain through a fine mesh sieve to remove any solids.
Return the pot to medium heat and pour in the blended chile mixture. Stir in the apple cider vinegar, cumin, oregano, salt, and black pepper. Mix well.
Add the browned beef back into the pot, ensuring it's completely submerged in the sauce. Bring everything to a simmer, then reduce the heat to low.
Cover the pot and let it simmer gently for about 1.5 to 2 hours, or until the beef is tender and the flavors are well developed.
Taste and adjust seasoning if necessary. Serve hot, garnished with fresh chopped cilantro.
Nutrition Facts
Calories |
2978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.2 g | 282% | |
| Saturated Fat | 78.6 g | 393% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 4798 mg | 209% | |
| Total Carbohydrate | 86.3 g | 31% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 10.1 g | ||
| Protein | 195.6 g | 391% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 5543 mg | 118% | |
*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.
