Caldillo de Chile Verde is a hearty and flavorful Mexican beef stew featuring tender beef, tangy tomatillos, and the smoky heat of roasted green chiles. This comforting dish is perfect for chilly evenings or anytime you crave a satisfying, flavorful meal with a touch of spice.
Why You’ll Love This Recipe
- Bold and authentic flavors: A savory blend of tangy tomatillos, roasted green chiles, and earthy spices.
- Comforting and hearty: Tender beef and rich broth make this a satisfying meal.
- Customizable heat: Adjust the spiciness by including or omitting the jalapeño.
- Perfect for gatherings: A crowd-pleaser that’s easy to make in larger batches.
- Mexican tradition: Brings the authentic flavors of Mexico to your table.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 tablespoons olive oil
- 1.5 pounds beef stew meat, cut into 1-inch cubes
- Salt and pepper, to taste
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 pound tomatillos, husked and chopped
- 3-4 green chiles (such as poblano or Anaheim), roasted, peeled, and chopped
- 1 jalapeño, seeded and finely chopped (optional for extra heat)
- 4 cups beef broth
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- Fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
Directions
- Brown the Meat
Heat olive oil in a large pot over medium-high heat.
Season the beef with salt and pepper. Add the beef in batches, browning on all sides. Once browned, transfer the beef to a plate. - Sauté Vegetables
In the same pot, add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant. - Add Tomatillos and Chiles
Stir in the chopped tomatillos, roasted green chiles, and jalapeño (if using).
Cook for about 5-7 minutes, until the tomatillos begin to break down and release their juices. - Combine Ingredients
Return the browned beef to the pot. Add the beef broth, cumin, and oregano.
Bring the mixture to a boil, then reduce the heat to low and simmer, partially covered, for 1.5 to 2 hours, or until the beef is tender and the flavors are well combined. - Final Touches
Taste the stew and adjust the seasoning with more salt and pepper if necessary. The broth should be rich and flavorful, with a slightly thick consistency. - Serve
Ladle the Caldillo de Chile Verde into bowls. Garnish with fresh cilantro and serve with lime wedges on the side for a zesty finish.
Servings and Timing
- Servings: 4-6
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
Variations
- Chicken Version: Replace beef with chicken thighs or drumsticks for a lighter option.
- Vegetarian Option: Swap beef for hearty vegetables like zucchini, potatoes, and mushrooms, and use vegetable broth.
- Extra Spicy: Include an additional jalapeño or serrano pepper.
- Milder Flavor: Use mild green chiles and omit the jalapeño for a gentler heat.
- Serve with Rice or Tortillas: Add rice or warm tortillas to make it a complete meal.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Allow the stew to cool completely, then freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in a pot over medium heat until heated through. Add a splash of broth if the stew has thickened too much during storage.
FAQs
What are tomatillos, and can I substitute them?
Tomatillos are small green fruits with a tangy flavor, commonly used in Mexican cuisine. If unavailable, you can use green tomatoes, but the flavor will differ slightly.
Can I make this recipe in a slow cooker?
Yes! After browning the beef and sautéing the vegetables, transfer all ingredients to a slow cooker and cook on low for 6-8 hours or high for 4-5 hours.
How do I roast green chiles?
Place the chiles on a baking sheet under a broiler, turning occasionally, until the skin is charred. Cool in a covered bowl, then peel and chop.
Can I use canned green chiles?
Yes, canned green chiles can be used as a convenient alternative to fresh roasted chiles.
Is this stew very spicy?
The heat level depends on the type of green chiles and whether you include the jalapeño. Adjust the spice level to your preference.
What’s the best cut of beef for this recipe?
Beef stew meat, chuck roast, or short ribs work well due to their tenderness after slow cooking.
Can I thicken the stew?
If a thicker consistency is desired, mash a few cooked tomatillos with a fork and stir them back into the stew.
Can I add potatoes?
Yes, diced potatoes are a great addition and can be added in the last 30 minutes of cooking.
How do I ensure the beef is tender?
Simmer the stew slowly over low heat to break down the meat’s fibers, ensuring tenderness.
Can I double this recipe?
Absolutely! Double the ingredients and use a larger pot to make a bigger batch.
Conclusion
Caldillo de Chile Verde is a comforting and flavorful Mexican stew that brings bold, authentic flavors to your table. With tender beef, tangy tomatillos, and smoky green chiles, this dish is a hearty and satisfying meal for any occasion. Pair it with warm tortillas or enjoy it as is for a soul-warming experience. Give this recipe a try and savor a taste of Mexico!
Print
Caldillo de Chile Verde
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
Savor the rich, authentic flavors of Caldillo de Chile Verde, a traditional Mexican beef stew packed with tender beef, tangy tomatillos, and roasted green chiles. Perfect for a comforting and hearty meal!
Ingredients
For the Stew:
- 2 tablespoons olive oil
- 1.5 pounds beef stew meat, cut into 1-inch cubes
- Salt and pepper, to taste
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 pound tomatillos, husked and chopped
- 3–4 green chiles (poblano or Anaheim), roasted, peeled, and chopped
- 1 jalapeño, seeded and finely chopped (optional)
- 4 cups beef broth
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
For Garnish:
- Fresh cilantro, chopped
- Lime wedges
Instructions
1. Brown the Meat:
- Heat olive oil in a large pot over medium-high heat.
- Season beef with salt and pepper.
- Brown the beef in batches, ensuring all sides are seared. Transfer to a plate and set aside.
2. Sauté the Vegetables:
- In the same pot, add chopped onion and sauté for 5 minutes until softened.
- Add minced garlic and cook for another minute until fragrant.
3. Add Tomatillos and Chiles:
- Stir in chopped tomatillos, roasted green chiles, and jalapeño (if using).
- Cook for 5-7 minutes, allowing the tomatillos to soften and break down.
4. Combine Ingredients:
- Return the browned beef to the pot.
- Add beef broth, cumin, and oregano. Stir well.
- Bring to a boil, then reduce heat to low and simmer partially covered for 1.5 to 2 hours, or until beef is tender.
5. Final Touches:
- Taste and adjust seasoning with additional salt and pepper, if needed.
- The stew should have a slightly thick yet brothy consistency.
6. Serve:
- Ladle Caldillo de Chile Verde into bowls.
- Garnish with fresh cilantro and serve with lime wedges for an added burst of flavor.
Notes
Brown the Meat:
- Heat olive oil in a large pot over medium-high heat.
- Season beef with salt and pepper.
- Brown the beef in batches, ensuring all sides are seared. Transfer to a plate and set aside.
2. Sauté the Vegetables:
- In the same pot, add chopped onion and sauté for 5 minutes until softened.
- Add minced garlic and cook for another minute until fragrant.
3. Add Tomatillos and Chiles:
- Stir in chopped tomatillos, roasted green chiles, and jalapeño (if using).
- Cook for 5-7 minutes, allowing the tomatillos to soften and break down.
4. Combine Ingredients:
- Return the browned beef to the pot.
- Add beef broth, cumin, and oregano. Stir well.
- Bring to a boil, then reduce heat to low and simmer partially covered for 1.5 to 2 hours, or until beef is tender.
5. Final Touches:
- Taste and adjust seasoning with additional salt and pepper, if needed.
- The stew should have a slightly thick yet brothy consistency.
6. Serve:
- Ladle Caldillo de Chile Verde into bowls.
- Garnish with fresh cilantro and serve with lime wedges for an added burst of flavor.
Nutrition
- Serving Size: 1
- Calories: 350 kcal
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