Absolutely! Here’s a hearty, traditional-style recipe for Caldillo de Chile Verde — a flavorful green chile stew that hails from northern Mexico and the American Southwest, especially New Mexico and West Texas. It’s rustic, bold, and full of comfort.
🥣 Caldillo de Chile Verde (Green Chile Stew)
🍽️ Serves 4–6
🧺 Ingredients:
- 1½–2 lbs boneless pork shoulder or beef chuck, cut into 1-inch cubes
- Salt and pepper to taste
- 2 tbsp oil or lard (for browning)
- 1 medium white onion, chopped
- 3 cloves garlic, minced
- 1½–2 cups roasted green chiles, peeled, seeded, and chopped
→ Hatch chiles are traditional, but Anaheim or poblano work too - 2 medium potatoes, peeled and cubed (optional, but traditional in many versions)
- 1 tsp ground cumin
- 1 tsp oregano (Mexican oregano if possible)
- 3 cups chicken or beef broth
- Optional: 1–2 tomatillos, husked and blended (adds tang)
- Optional: ½ cup diced tomato or 1 tbsp tomato paste for a touch of sweetness
- Chopped cilantro and lime wedges for serving
🔪 Instructions:
- Brown the Meat:
- Season pork or beef with salt and pepper.
- Heat oil in a large pot or Dutch oven over medium-high heat.
- Brown the meat in batches until well-seared on all sides. Remove and set aside.
- Sauté Aromatics:
- In the same pot, reduce heat to medium.
- Add chopped onion and sauté until soft (about 5 minutes).
- Add garlic, cumin, and oregano. Cook 1 minute more until fragrant.
- Add Chiles & Liquids:
- Stir in the chopped green chiles, optional blended tomatillos or tomato, and return meat to the pot.
- Pour in broth until meat is just covered.
- Bring to a boil, reduce to low, and cover. Simmer 1½ to 2 hours, until meat is tender.
- Add Potatoes (Optional):
- In the last 30 minutes of cooking, add cubed potatoes.
- Continue simmering uncovered until potatoes are tender and broth is slightly thickened.
- Taste and Finish:
- Adjust seasoning with more salt and pepper.
- If you like it spicier, stir in a chopped roasted jalapeño or serrano.
🍽️ To Serve:
- Ladle into bowls and garnish with fresh cilantro, lime wedges, and warm tortillas or bolillo bread on the side.
- You can also serve it over rice or with cheese quesadillas.
👵 Grandma Mari’s Notes:
- She sometimes added a spoon of masa harina slurry at the end to thicken the broth slightly.
- For a slow-cooked version, she’d simmer it in a clay pot for hours and let it rest before serving.
- Leftovers taste even better the next day.
Would you like a slow cooker, pressure cooker, or vegetarian version of this?