Caldillo Green Chile Stew
Warm up your kitchen with the bold and comforting flavors of Caldillo Green Chile Stew, a hearty meal that brings Southwestern flair to your table. This deeply savory stew combines tender chunks of seared beef or pork, creamy russet potatoes, and the smoky, slightly spicy essence of roasted green chiles—perfect for Hatch or Anaheim varieties. Simmered low and slow in a fragrant broth infused with cumin, oregano, and garlic, this stew is both soul-soothing and packed with robust flavor. A garnish of fresh cilantro and a squeeze of zesty lime add the perfect finishing touch, making each spoonful deliciously vibrant. Ideal for cozy weeknight dinners or meal prep, this one-pot wonder is a must-try recipe that invites you to explore the rich traditions of Southwestern cuisine.
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Recipe Information
Ingredients
- 1.5 pounds boneless beef chuck or pork shoulder (cubed)
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 3 cloves garlic cloves (minced)
- 2 large russet potatoes (peeled and cubed)
- 1 cup roasted green chiles (chopped, such as Hatch or Anaheim)
- 1 14-ounce can diced tomatoes (canned, with juices)
- 4 cups beef or chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup fresh cilantro (chopped, for garnish)
- 4 pieces lime wedges (for serving)
Instructions
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Add the cubed beef or pork to the pot in batches to avoid overcrowding, searing the meat on all sides. Remove the browned meat and set it aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the diced onion until softened, about 3-4 minutes.
Add the minced garlic to the pot and cook for another 30 seconds until fragrant.
Return the seared meat to the pot, along with the peeled and cubed potatoes, roasted green chiles, and canned diced tomatoes with their juices.
Pour in the beef or chicken broth and stir in the ground cumin, dried oregano, salt, and black pepper.
Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Simmer for about 1.5 hours, stirring occasionally, until the meat is tender and the potatoes are cooked through.
Taste the stew and adjust the seasoning with additional salt and pepper if needed.
Serve hot, garnished with freshly chopped cilantro and lime wedges on the side.
Nutrition Facts
Calories |
2703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.4 g | 216% | |
| Saturated Fat | 59.7 g | 299% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 7089 mg | 308% | |
| Total Carbohydrate | 165.6 g | 60% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 34.4 g | ||
| Protein | 157.0 g | 314% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 398 mg | 31% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 6363 mg | 135% | |
*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.
