Caldillo
Savor the bold, comforting flavors of Caldillo, a hearty Mexican-inspired beef and potato stew that’s perfect for cool evenings or any time you crave a soul-warming dish. Tender chunks of beef stew meat are browned to perfection, then simmered with roasted green chiles, Roma tomatoes, and savory spices like cumin and oregano for a stew brimming with rich, bold flavor. Creamy russet potatoes soak up the robust broth, made even more flavorful with a base of beef stock, while the fresh cilantro garnish adds a bright, aromatic finish. Ready in just under two hours, this one-pot wonder combines easy prep with slow, simmering goodness, making it ideal for family dinners or cozy gatherings. Serve this classic Caldillo with warm tortillas or crusty bread to soak up every delicious drop. Keywords: Caldillo recipe, Mexican stew, beef and potato stew, one-pot dinner, roasted green chiles.
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Recipe Information
Ingredients
- 1.5 pounds beef stew meat
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 4 large green chiles, roasted and chopped (Anaheim or Hatch preferred)
- 3 medium Roma tomatoes, diced
- 3 medium Russet potatoes, peeled and diced
- 4 cups beef broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the beef stew meat and brown it on all sides. This should take about 6-8 minutes.
Transfer the browned beef to a plate and set aside.
In the same pot, add the diced onion and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the roasted and chopped green chiles, diced tomatoes, and browned beef back into the pot.
Pour in the beef broth and stir to combine. Bring the mixture to a boil.
Reduce the heat to low and cover the pot. Simmer the stew for 45 minutes, stirring occasionally.
After 45 minutes, add the diced potatoes, ground cumin, oregano, salt, and black pepper.
Continue to simmer the stew, covered, for another 30-35 minutes, or until the potatoes are tender and the beef is fully cooked.
Taste the stew and adjust seasoning, if needed.
Ladle the caldillo into bowls and garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1001 mg | 44% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.4 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 1086 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
