Portions: 10 Serving size: 3 ounces
1 cup potato, peeled and cut into 1/2” cubes
2 pounds boneless beef chuck or rump roast (cut into 1/2” pieces)
1/2 cup onion, minced
3 garlic cloves, minced
2 tablespoons canola oil
2/3 cup water
2 cups homemade or canned low-sodium Chile Colorado Sauce
2 whole bay leaves
- Place potatoes in a large pot with at least 10 cups of water and boil for 10 minutes to reduce potassium by 50%. Drain and set aside.
- Brown beef, onion and garlic in canola oil.
- Cover and cook over low heat for 15 to 20 minutes.
- Add water and potato.
- Cover tightly and simmer until the meat is tender and potatoes are soft but not mushy.
- Add 2 cups of Red Chile Colorado and bay leaves.
- Bring to a boil and reduce to simmer for 10 minutes.
- Remove bay leaves before serving.
- Use ready-made sauce, select the lowest sodium brand.
- If you are on a low potassium diet, do not skip the boiling process for potatoes. This is necessary to reduce potassium.
- An alternative method is to pre-boiled potatoes: peel, cube and soak potatoes in a large amount of water overnight. The amount of water should be at least five times that of the potatoes. Drain them the following day.
- 1-1/2 teaspoons onion powder and 1/2 teaspoon garlic powder can be substituted for fresh onion and garlic.
- If you are on a low protein diet, adjust the portion to match your meal plan or ask your dietitian for guidance.