Caldillo South of the Border Stew
Warm up your evenings with the hearty and flavorful Caldillo South of the Border Stew, a traditional Mexican-inspired dish brimming with bold spices and wholesome ingredients. Tender chunks of seared beef chuck roast, roasted green chiles, and creamy russet potatoes simmer together in a rich tomato and beef broth, creating a savory, comforting meal that’s perfect for any occasion. Aromatic additions like garlic, cumin, oregano, and fresh cilantro infuse every bite with layers of vibrant, authentic taste. Ready in just over two hours, this one-pot wonder is a comforting, soul-satisfying stew that pairs perfectly with a squeeze of fresh lime for a zesty twist. Ideal for family dinners or a cozy night at home, Caldillo is as nourishing as it is delicious.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 4 medium roasted green chiles, peeled and diced
- 14 ounces diced tomatoes
- 4 cups beef broth
- 3 medium russet potatoes, peeled and cubed
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.25 cup fresh cilantro, chopped
- 4 pieces lime wedges
Instructions
Trim excess fat from the beef chuck roast and cut it into 1-inch cubes. Season with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches and sear until browned on all sides. Remove and set aside.
In the same pot, add the diced onion and sauté for 5-7 minutes, stirring occasionally, until translucent. Add the minced garlic and cook for an additional minute, until fragrant.
Return the browned beef to the pot. Add the roasted green chiles, diced tomatoes (with their juices), and beef broth. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 60 minutes, stirring occasionally, until the beef begins to soften.
Add the cubed potatoes, ground cumin, oregano, and remaining teaspoon of salt. Stir well, cover, and continue simmering for another 40-60 minutes, or until the beef is tender and the potatoes are soft.
Taste and adjust seasoning if needed. Stir in the chopped cilantro just before serving.
Ladle the Caldillo into bowls and serve hot with lime wedges on the side for a fresh, zesty finish.
Nutrition Facts
Calories |
3346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.0 g | 276% | |
| Saturated Fat | 78.2 g | 391% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 9359 mg | 407% | |
| Total Carbohydrate | 177.4 g | 65% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 26.6 g | ||
| Protein | 198.4 g | 397% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 520 mg | 40% | |
| Iron | 38.0 mg | 211% | |
| Potassium | 7521 mg | 160% | |
*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.
