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
Units
Scale
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
