Low Sodium Chile Colorado

Experience the bold, smoky flavors of this Low Sodium Chile Colorado, a classic Mexican-inspired stew that keeps the flavor high and the salt low. Tender chunks of beef chuck are simmered in a rich, velvety sauce made from toasted guajillo and ancho peppers, blended into a vibrant base with subtle heat and complex depth. Infused with aromatics like onion, garlic, and a touch of apple cider vinegar, this savory dish is seasoned with cumin, oregano, and just a hint of black pepper for a perfectly balanced taste. Ideal for a heart-healthy diet, this low-sodium recipe ensures you don't compromise on flavor while keeping your meals nutritious. Serve it with warm tortillas or fluffy rice for a comforting dinner that's both wholesome and unforgettable.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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

Serving size	(1708.7g)

Amount per serving	% Daily Value*
Calories	2677.2

Total Fat 200.8g	0%
Saturated Fat 70.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 602.1mg	0%
Sodium 861.6mg	0%
Total Carbohydrate 86.1g	0%
Dietary Fiber 31.1g	0%
Total Sugars 25.7g
Protein 171.7g	0%

Vitamin D 0IU	0%
Calcium 286.0mg	0%
Iron 27.4mg	0%
Potassium 4982.5mg	0%

*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.

Source of Calories

Fat: 63.7%

Protein: 24.2%

Carbs: 12.1%