Caldillo de Chile Verde

When it comes to hearty and comforting meals, few dishes can compete with Caldillo de Chile Verde. This traditional Mexican stew is a flavorful blend of tender meat, vibrant green chilies, and a rich broth. Perfect for any occasion, this dish brings warmth and a touch of spice to your table. Whether you’re an experienced cook or just starting out, this recipe is sure to become a favorite in your household.

Why This Recipe is Perfect for You
Caldillo de Chile Verde is not only delicious but also incredibly versatile. It’s a fantastic dish for those who enjoy bold flavors and a bit of heat. The recipe is straightforward, making it accessible for beginners, yet it offers depth and complexity that will impress seasoned chefs. This stew is ideal for family dinners, potlucks, or even as a meal prep option for the week. Its rich, savory taste is complemented by the freshness of green chilies, making every bite a delight.

Ingredients
To make Caldillo de Chile Verde, you will need:

1 lb pork shoulder or beef chuck, cut into bite-sized pieces
1 tbsp vegetable oil
1 large onion, chopped
3 cloves garlic, minced
4-5 green chilies (such as poblano or Anaheim), roasted, peeled, and chopped
2 medium potatoes, peeled and diced
4 cups chicken or beef broth
1 tsp ground cumin
1 tsp dried oregano
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)

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Directions
Prepare the Meat: In a large pot, heat the vegetable oil over medium-high heat. Add the pork shoulder or beef chuck pieces and brown them on all sides. This should take about 5-7 minutes.
Sauté the Aromatics: Add the chopped onion to the pot and cook until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add the Chilies and Potatoes: Stir in the roasted, peeled, and chopped green chilies. Add the diced potatoes to the pot and mix everything together.
Season and Simmer: Pour in the chicken or beef broth, then add the ground cumin, dried oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 45 minutes to 1 hour, or until the meat and potatoes are tender.
Garnish and Serve: Ladle the stew into bowls and garnish with fresh chopped cilantro. Serve with lime wedges on the side for an extra burst of flavor.
Kitchen Equipment Needed
Large pot or Dutch oven
Cutting board
Sharp knife
Wooden spoon or spatula
Roasting pan (for chilies)
Ladle
Tips and Shortcuts
Roasting Chilies: To save time, you can use canned green chilies instead of roasting fresh ones. However, roasting them yourself gives a more authentic flavor.
Meat Alternatives: If you prefer, you can use chicken thighs instead of pork or beef. Just adjust the cooking time as needed.
Spice Level: Adjust the number of chilies based on your heat preference. For a milder stew, use fewer chilies or choose a milder variety like Anaheim.
Thicker Stew: For a thicker consistency, mash some of the potatoes against the side of the pot towards the end of cooking.
Storing Leftovers
Store any leftover Caldillo de Chile Verde in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through. This stew also freezes well; simply let it cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.