A warm, comforting Mexican stew bursting with the earthy flavor of roasted green chiles and tender beef or pork. Perfect for chilly days, this dish brings together smoky heat and homestyle comfort in every spoonful.
Ingredients:
- 1 1/2 lbs beef stew meat or pork shoulder, cut into cubes
- 1 tbsp oil (vegetable or olive oil)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 1/2 cups roasted green chiles (Hatch, Anaheim, or poblano), peeled and chopped
- 2 medium potatoes, peeled and diced
- 2 cups diced tomatoes (fresh or canned)
- 3 cups beef or chicken broth
- 1 tsp ground cumin
- 1/2 tsp oregano
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions:
- Brown the meat: Heat oil in a large pot or Dutch oven over medium-high heat. Add the beef or pork and brown on all sides. Remove and set aside.
- Sauté aromatics: In the same pot, add onion and garlic. Sauté until fragrant and softened, about 3–4 minutes.
- Add chiles and tomatoes: Stir in the roasted green chiles and diced tomatoes, letting them cook together for 5 minutes to build flavor.
- Simmer the stew: Return the meat to the pot, then add broth, cumin, oregano, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 45–60 minutes, or until the meat is tender.
- Add potatoes: Stir in the diced potatoes and continue simmering for another 20–25 minutes, until the potatoes are soft and the stew has thickened slightly.
- Taste and adjust: Add more salt or pepper if needed.
Serve: Ladle into bowls and top with chopped cilantro. Serve alongside warm flour tortillas or Mexican rice for a complete meal.
Pro Tip: For deeper flavor, roast your chiles directly over a flame or under a broiler until the skins blister, then peel before chopping. This adds a smoky, authentic touch to your Caldillo de Chile Verde.
