Caldillo de Chile Verde

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Caldillo de Chile Verde – A Generational Mexican Stew That Wins Every Heart

Tender beef simmered in a vibrant green chile broth—comforting, flavorful, and picky-eater approved

Introduction: A Family Heirloom in a Bowl

Some recipes aren’t just meals—they’re memories. This Caldillo de Chile Verde is one of those dishes. Passed down from your grandma to your mom and now to your own kitchen, it’s a beautiful example of how food connects generations. With tender chunks of beef, a fragrant green chile broth, and a depth of flavor that only comes from love and time, this stew is the kind of comfort food that brings everyone to the table—even the pickiest eaters.

Whether you serve it with warm tortillas, rice, or just a spoon and a smile, this caldillo is guaranteed to become a staple in any home.

Ingredients Breakdown

Here’s what you’ll need to recreate this family favorite:

Base Ingredients:

  • Olive oil (2 tbsp)
    For browning the meat and building flavor.
  • Beef stew meat (1.5 lbs, cut into 1-inch cubes)
    Rich and hearty—perfect for slow simmering.
  • Salt and pepper (to taste)
    Essential for seasoning the meat and broth.

Chile Verde Sauce (suggested additions):

To complete the dish, you’ll typically need:

  • Tomatillos (1 lb, husked and rinsed)
    Tangy and bright—form the base of the green sauce.
  • Green chiles (e.g., Anaheim, Hatch, or jalapeños)
    Roasted or fresh—add heat and depth.
  • Garlic cloves (2–3)
    Aromatic and savory.
  • White onion (1 medium)
    Adds sweetness and body.
  • Cilantro (½ bunch)
    Fresh and herbaceous.
  • Chicken or beef broth (2–3 cups)
    For simmering and flavor.

Optional: Add cumin, oregano, or lime juice for extra dimension.

Equipment Needed

  • Large pot or Dutch oven
  • Blender or food processor
  • Knife and cutting board
  • Tongs or spatula
  • Oven or stovetop

Step-by-Step Instructions

Step 1: Brown the Beef

Heat 2 tbsp olive oil in a large pot over medium-high heat.

Add 1.5 lbs beef stew meat and season with salt and pepper.

Brown on all sides, about 5–7 minutes. Remove and set aside.

Step 2: Make the Chile Verde Sauce

In a saucepan:

  • Simmer 1 lb tomatillos, 2–3 green chiles, 2 garlic cloves, and 1 chopped onion until soft (about 10 minutes).

Transfer to a blender and add ½ bunch cilantro and ½ cup broth.

Blend until smooth.

Tip: Roast the chiles and tomatillos for a smoky flavor.

Step 3: Simmer the Caldillo

Return browned beef to the pot.

Pour in the green chile sauce and add 2–3 cups broth to cover.

Bring to a boil, then reduce to a simmer.

Cover and cook for 1½ to 2 hours, until beef is tender and flavors are melded.

Optional: Add diced potatoes or zucchini for a heartier stew.

Step 4: Serve

Taste and adjust seasoning.

Serve hot with:

  • Warm corn or flour tortillas
  • Mexican rice
  • Lime wedges and avocado slices

Yields:

  • 4–6 servings

Presentation Tip: Garnish with fresh cilantro and a drizzle of crema.

Serving Suggestions

Perfect for:

  • Family dinners
  • Cold-weather comfort
  • Celebrating heritage
  • Feeding picky eaters with bold flavor

Pair with:

  • Refried beans
  • Queso fresco
  • Agua fresca or horchat

Variations to Try

Want to make it your own? Try these delicious twists:

Chicken Chile Verde

Swap beef for shredded chicken thighs.

Vegetarian Version

Use mushrooms or jackfruit and veggie broth.

Cheesy Twist

Top with melted Oaxaca or Monterey Jack cheese.

Spicy Kick

Add serrano peppers or a splash of hot sauce.

Storage and Make-Ahead Tips

  • Make-Ahead: Prepare up to 2 days in advance.
  • Refrigerate: Store in airtight container for up to 5 days.
  • Freeze: Freeze for up to 2 months. Thaw and reheat gently.

Tip: Flavor deepens overnight—leftovers are even better!

Nutrition Notes (Per Serving, ~1 of 6)

  • Calories: ~320
  • Protein: ~28g
  • Carbohydrates: ~10g
  • Fat: ~18g
  • Sugar: ~4g
  • Sodium: ~400mg
  • Fiber: ~2g

This caldillo is:

  • Bold and savory
  • Tender and comforting
  • Perfectly portioned
  • Great for sharing

Final Thoughts

This Caldillo de Chile Verde isn’t just a recipe—it’s a legacy. From your grandma’s kitchen to your daughter’s plate, it’s a beautiful reminder of how food connects us across generations. Whether you’re cooking for family or sharing your heritage with the world, this dish is guaranteed to warm hearts and fill bellies.

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