Here’s a flavorful and traditional recipe for Caldillo de Chile Verde, a comforting Mexican stew made with green chiles and tender meat, often pork or beef. It’s spicy, savory, and perfect with rice or tortillas.
🌶️ Caldillo de Chile Verde (Green Chile Stew)
🥘 Ingredients:
For the Meat:
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2 lbs pork shoulder or beef chuck, cut into 1-inch cubes
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Salt & pepper, to taste
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1 tbsp vegetable oil
For the Chile Verde Sauce:
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1 lb tomatillos, husked and rinsed
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4–6 roasted green chiles (Hatch, Anaheim, or poblano), peeled and seeded
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1 jalapeño or serrano (optional, for extra heat)
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4 garlic cloves
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1/2 large white onion
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1/2 cup fresh cilantro
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1 tsp ground cumin
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Salt to taste
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1–2 cups chicken or beef broth
Optional Add-Ins:
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2 medium potatoes, peeled and diced
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1 zucchini or chayote, diced
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Fresh lime wedges (for serving)
🔥 Instructions:
1. Roast the Green Chiles (if not using pre-roasted):
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Roast chiles over open flame, grill, or under the broiler until blackened.
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Place in a sealed bag or covered bowl to steam for 10 minutes.
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Peel, seed, and set aside.
2. Make the Green Chile Sauce:
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In a saucepan, simmer tomatillos until soft (about 10 minutes).
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In a blender, combine cooked tomatillos, roasted green chiles, jalapeño (if using), garlic, onion, cilantro, cumin, and salt. Add about 1 cup broth and blend until smooth. Set aside.
3. Brown the Meat:
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In a large pot, heat oil over medium-high heat.
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Season meat with salt and pepper. Brown in batches until nicely seared.
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Remove excess fat if necessary.
4. Simmer the Stew:
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Return all meat to the pot. Pour in the green chile sauce.
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Add additional broth as needed to cover meat (usually 1–2 cups total).
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Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, until meat is very tender.
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If using potatoes or other vegetables, add them during the last 30–40 minutes of cooking.
🍽️ Serve With:
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Warm corn tortillas or flour tortillas
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Cilantro-lime rice
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Fresh lime wedges
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Avocado slices