Caldillo de Chile Verde is a traditional Mexican dish, often described as a green chili broth or stew. It’s known for its bold, earthy flavors, and is typically made with green chiles (like poblano or hatch), tomatillos, garlic, onions, and some kind of meat (commonly pork, chicken, or beef). It’s especially popular in Northern Mexico and the Southwest United States, where chile verde is a regional staple.
🌶️ Caldillo de Chile Verde – Traditional Recipe
📝 Ingredients:
Main:
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1.5 – 2 lbs pork shoulder (or beef/chicken), cut into cubes
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Salt & pepper to taste
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1 tbsp oil or lard
Green Sauce:
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6–8 fresh tomatillos, husked and rinsed
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4–6 green chiles (poblano, Anaheim, or hatch), roasted and peeled
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2–3 serrano or jalapeño chiles (optional, for heat)
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4 cloves garlic
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1 medium white onion, roughly chopped
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1/2 cup fresh cilantro
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1–2 cups chicken broth (or more for desired consistency)
Spices:
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1 tsp cumin
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1 tsp oregano (preferably Mexican oregano)
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1 bay leaf
🍳 Instructions:
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Sear the Meat:
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Season pork (or other meat) with salt and pepper.
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In a heavy pot or Dutch oven, heat oil over medium-high.
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Sear the meat on all sides until browned. Remove and set aside.
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Make the Green Sauce:
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Roast tomatillos, green chiles, garlic, and onion until blistered (broiler or stovetop).
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Blend roasted veggies with cilantro and a bit of broth until smooth.
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Simmer the Stew:
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Return meat to the pot.
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Pour green sauce over meat.
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Add cumin, oregano, bay leaf, and remaining broth to cover the meat.
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Simmer gently for 1.5–2 hours (or until meat is very tender), uncovered or partially covered.
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Adjust salt and consistency as needed.
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🍚 Serve With:
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Warm flour tortillas or rice
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Lime wedges
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Diced onion & fresh cilantro for garnish
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Avocado slices (optional)
🔥 Tips:
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Use New Mexico green chiles for authentic regional flavor if available.
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For a vegetarian version, swap meat for potatoes, zucchini, and beans.
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It gets better the next day as flavors develop!