Caldillo de Chile Verde is a flavorful and comforting Mexican stew that showcases the vibrant taste of green chiles. This dish, often served as a hearty meal, combines tender beef with a rich, spicy broth that’s perfect for any season. Here’s a detailed recipe along with some notes to help you make the most of this delicious stew.
Ingredients:
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 6-8 green chiles (such as Anaheim or pasilla), roasted, peeled, and chopped
- 2 medium tomatoes, diced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 2 medium potatoes, peeled and cubed
- 1 cup fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions:
- Prepare the Green Chiles:
- Roast the green chiles over an open flame or under the broiler until the skins are charred and blistered. Place them in a bowl and cover with plastic wrap to steam for about 10 minutes. Peel off the skins, remove the seeds, and chop the chiles. Set aside.
- Brown the Beef:
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove the beef and set aside.
- Sauté Aromatics:
- In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Combine Ingredients:
- Return the browned beef to the pot. Pour in the beef broth and stir in the chopped green chiles, diced tomatoes, ground cumin, dried oregano, and bay leaf. Season with salt and pepper to taste. Bring the mixture to a boil.
- Simmer the Stew:
- Reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours, or until the beef is tender. Stir occasionally, and check the seasoning, adjusting as necessary.
- Add Potatoes:
- Add the cubed potatoes to the pot and continue to simmer until they are tender, about 20-30 minutes.
- Garnish and Serve:
- Remove the bay leaf. Garnish with fresh cilantro and serve with lime wedges on the side for an added zesty touch.
Notes:
- Chiles: The type of green chile you use will affect the heat level and flavor of the dish. Anaheim chiles are mild, while pasilla chiles have a deeper, smoky flavor. Adjust the number of chiles based on your heat preference.
- Beef: Chuck is ideal for stews because it becomes tender and flavorful during slow cooking. You can also use beef brisket or round if you prefer.
- Broth: Homemade beef broth will provide a richer flavor, but store-bought is a convenient alternative. For a more intense flavor, you can simmer the broth with additional herbs and spices.
- Potatoes: Yukon Gold or russet potatoes work well in this stew. Make sure to cut them into uniform pieces for even cooking.
- Serving Suggestions: Caldillo de Chile Verde pairs well with warm tortillas, rice, or a simple side salad. You can also top it with shredded cheese or a dollop of sour cream if desired.
Enjoy your Caldillo de Chile Verde as a hearty and satisfying meal that’s bursting with bold flavors!
