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Recipe tags: Beef, Mexican, Stove Top

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Meats and seafood

Chile Colorado

Recipe submitted by DaVita renal dietitian Letty from Texas.

Portions: 10                                         

Serving size: 3 ounces

Ingredients                                                                                                                 

• 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 Red Chile Colorado Sauce (Recipe on DaVita.com)
• 2 whole bay leaves

Preparation

Nutrients per serving

• Calories:  280
• Protein:  21 g
• Carbohydrate:  6 g
• Fat:  19 g
• Cholesterol:  53 mg                                                                               
• Sodium:  128 mg
• Potassium:  332 mg
• Phosphorus:  148 mg
• Calcium:  35 mg
• Fiber:  2.3 g

Renal and Renal Diabetic Food Choices

• 3 meat
• 1/2 vegetable, medium potassium
• 1 fat

Carbohydrate Choices

• 0

Helpful Hints

• For homemade red chili sauce see the Chile Colorado Sauce recipe on DaVita.com. If using 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.

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