Caldillo de Chile Verde, a comforting stew rooted in Northern Mexican and Southwestern cooking traditions, is a dish that embodies warmth, simplicity, and bold flavors. Made with tender chunks of meat, green chile, tomatoes, potatoes, and aromatic spices, this caldillo has long been a staple in ranching families and homestyle kitchens. It is often served as a one-pot meal, with tortillas on the side to scoop up the savory broth and hearty vegetables. The dish is rustic, filling, and versatile—it can be made with beef, pork, or even chicken depending on preference, and adjusted in spice level to suit the table.
Let’s walk through the history, ingredients, and preparation of this classic recipe, followed by a step-by-step method to create a delicious pot of Caldillo de Chile Verde in your own kitchen.
A Bit of Background
The word caldillo comes from “caldo,” meaning broth or soup, and refers to a stew-like dish with plenty of broth to soak up with bread or tortillas. In Northern Mexico and parts of New Mexico and Texas, caldillo became popular because it was easy to prepare in large batches with readily available ingredients. Ranchers and farmers often cooked this dish using roasted green chiles, fresh garden vegetables, and inexpensive cuts of meat that became tender with slow simmering.
Unlike fiery chile stews, Caldillo de Chile Verde is not just about heat—it is about depth of flavor. Roasted green chile provides smokiness and a gentle kick, while tomatoes add brightness and potatoes lend heartiness. Each spoonful tells the story of a land where meals were built around practicality and comfort, yet full of rich taste.
Ingredients
Here is what you’ll need for a traditional Caldillo de Chile Verde that serves about 6 people:
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2 pounds beef stew meat (or pork shoulder, cut into bite-sized cubes)
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2 tablespoons vegetable oil or lard
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1 medium onion, finely chopped
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4 garlic cloves, minced
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6–8 roasted green chiles (Hatch or Anaheim preferred, peeled and chopped; substitute with poblanos if needed)
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2 medium tomatoes, diced (or 1 can fire-roasted diced tomatoes)
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3 medium potatoes, peeled and cubed
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4 cups beef or chicken broth
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1 teaspoon ground cumin
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1 teaspoon dried oregano (preferably Mexican oregano)
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1–2 bay leaves
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Salt and black pepper to taste
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Fresh cilantro for garnish (optional)
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Warm flour tortillas or bolillo bread, for serving
Step-by-Step Preparation
1. Roast the Green Chiles
If you are using fresh green chiles, begin by roasting them. Place them over an open flame, under a broiler, or on a hot skillet until the skins blister and blacken. Transfer to a bowl, cover with a towel, and let them steam for 10 minutes. Peel away the skins, remove the seeds, and chop them. This process gives the caldillo its signature smoky-green chile flavor.
2. Brown the Meat
Heat the vegetable oil or lard in a large heavy pot or Dutch oven over medium-high heat. Add the cubed beef (or pork) in batches, searing until browned on all sides. Browning develops rich flavor in the stew. Remove the meat and set aside.
3. Sauté the Aromatics
In the same pot, add chopped onion and cook until translucent, about 4 minutes. Stir in the garlic and cook for another 30 seconds, being careful not to burn it.
4. Build the Base
Add the roasted green chiles and diced tomatoes to the pot, stirring well to release their juices. The aroma at this stage should already smell earthy and inviting. Return the browned meat to the pot, mixing everything together.
5. Simmer with Spices
Pour in the broth, enough to cover the ingredients generously. Add cumin, oregano, bay leaves, salt, and pepper. Bring to a gentle boil, then reduce the heat to low. Cover and let the stew simmer for about 1 to 1 ½ hours, or until the meat is tender. Stir occasionally and skim any foam if necessary.
6. Add Potatoes
Once the meat is nearly tender, add the cubed potatoes. Continue cooking for another 25–30 minutes, or until the potatoes are soft and the broth has thickened slightly.
7. Taste and Adjust
Check for seasoning. You may want to add a pinch more salt, a touch of pepper, or an extra roasted chile if you prefer more heat.
8. Serve
Ladle the hot Caldillo de Chile Verde into bowls. Garnish with fresh cilantro if desired. Serve alongside warm flour tortillas or crusty bread to scoop up the flavorful broth.
Tips and Variations
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Meat choices: Beef chuck roast, stew beef, or pork shoulder work beautifully, but chicken thighs can also be used for a lighter version.
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Spice level: If you enjoy extra heat, include a few roasted jalapeños or serranos along with the green chile.
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Vegetable add-ins: Some families include carrots or zucchini for extra nutrition and variety.
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Leftovers: Like many stews, Caldillo de Chile Verde tastes even better the next day once the flavors have melded.
