Chile Colorado

Prep time: 15 minutes | Cooking time: 1 hour 40 minutes | Servings: 8

Ingredients

  • 2 pounds beef chuck roast OR pork shoulder, boneless
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 2½ teaspoons chili powder
  • ¼ teaspoon ground cumin
  • 1 small bay leaf
  • ½ teaspoon salt
  • 1½ cups canned tomato puree
  • 1 cup water

Live Well Tips

  • Chile Colorado is a traditional Mexican dish of beef or pork that is stewed in a red chili sauce until tender. Serve on warm corn or whole wheat flour tortillas and top with fat-free sour cream and salsa.

Directions

  1. Wash hands well with soap and water.
  2. Cut the beef or pork into strips about ½-inch thick by ½-inch wide, trimming excess fat.
  3. Heat oil in a large pot over medium-high heat.
  4. Add enough meat to cover the bottom of the pot.
  5. Cook until browned, about four minutes, or temperature reaches 160 degrees Fahrenheit.
  6. Transfer to a bowl and continue with another batch of raw meat until all is cooked.
  7. Return all the meat to the pot and add the remaining ingredients. Bring to a boil and cook over medium heat for 1½ hours or bake covered in 400 degree F oven for one-half hour until done.

Nutrition Facts

Serving size 1/8 of recipe: Calories–250; Protein–23g; Carbohydrate–7g; Total Fat–14g; Fiber–2g; Sodium–250mg

Adapted from North Dakota State University Extension, North Dakota Food & Culture: A Taste of World Cuisine.