Low Fat Chile Colorado
Savor the rich, bold flavors of this Low Fat Chile Colorado, a lighter take on the traditional Mexican stew that's big on taste and easy on calories. Tender cubes of lean pork shoulder are simmered to perfection in a velvety sauce made with a dynamic blend of smoky ancho and guajillo chiles, aromatic garlic, onions, and a hint of apple cider vinegar for subtle tanginess. The slow-cooked sauce is enriched with low-sodium chicken broth and thickened with a cornstarch slurry, creating a perfectly balanced dish without the added fat. Ready in just over two hours, this hearty yet healthy meal is ideal for cozy dinners and pairs wonderfully with warm tortillas or a bed of steaming rice. Whether you're looking for a flavorful weeknight dinner or a dish to impress, this Low Fat Chile Colorado is sure to become a staple in your recipe collection.
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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
Directions
Step 1
Begin by cutting the lean pork shoulder into 1-inch cubes and season with salt and ground black pepper. Set aside.
Step 2
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.
Step 3
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.
Step 4
Add the garlic and cumin to the pot, cooking for an additional 1 minute until fragrant.
Step 5
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.
Step 6
In the same pot, add the pork cubes and brown them slightly on all sides, about 5-6 minutes.
Step 7
Pour the chile sauce back into the pot and add the remaining chicken broth.
Step 8
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.
Step 9
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.
Step 10
Check seasoning and adjust with more salt and pepper if needed.
Step 11
Serve the Chile Colorado hot, garnished with fresh cilantro. Enjoy with warm tortillas or over rice for a complete meal.
Nutrition Facts
| Serving size | (2242.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2516.6 |
| Total Fat 150.9g | 0% |
| Saturated Fat 49.8g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 680.4mg | 0% |
| Sodium 3268.6mg | 0% |
| Total Carbohydrate 81.4g | 0% |
| Dietary Fiber 26.8g | 0% |
| Total Sugars 12.8g | |
| Protein 224.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 283.3mg | 0% |
| Iron 18.6mg | 0% |
| Potassium 5158.2mg | 0% |
Source of Calories