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Chile Colorado
Chile Colorado

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




  1. 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.
  2. Brown beef, onion and garlic in canola oil.
  3. Cover and cook over low heat for 15 to 20 minutes.
  4. Add water and potato.
  5. Cover tightly and simmer until the meat is tender and potatoes are soft but not mushy.
  6. Add 2 cups of Red Chile Colorado and bay leaves.
  7. Bring to a boil and reduce to simmer for 10 minutes.
  8. Remove bay leaves before serving.

Helpful hints

  • 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.