Caldillo de Chile Verde Dish

This hearty Caldillo de Chile Verde has been a cherished family tradition passed down through generations in my household. The rich broth filled with tender beef and roasted green chiles creates a comforting stew that warms both body and soul.

I first learned this recipe watching my grandmother and mother cook together in our small kitchen. What amazes me is how this humble stew has transcended generations to become my picky daughter's absolute favorite meal.

Ingredients

• Beef stew meat: Choose well-marbled pieces for the best flavor and tenderness
• Tomatillos: Bring bright tangy acidity that balances the rich meat; select firm ones with tight husks
• Roasted green chiles: Add smoky depth and authentic flavor; poblanos work beautifully for mild heat
• Onion and garlic: Create an aromatic base that infuses the entire stew
• Beef broth: Enhances the meaty flavor; homemade is ideal, but quality store-bought works well
• Cumin and oregano: Provide earthy undertones that complement the green chiles
• Fresh cilantro and lime wedges: Brighten the finished dish with essential freshness

Step-by-Step Instructions

Brown the Meat:

Heat olive oil until shimmering in a heavy-bottomed Dutch oven over medium-high heat. Season beef cubes generously with salt and pepper. Working in small batches to avoid overcrowding, sear the meat until deeply browned on all sides, about 3 minutes per batch. This critical step creates a flavorful foundation that infuses the entire stew. Transfer browned meat to a plate.

Sauté Vegetables:

Reduce heat to medium and add chopped onion to the same pot, scraping up the flavorful brown bits from the bottom. Cook onions until translucent and edges begin to caramelize, about 5 minutes. Add minced garlic and cook just until fragrant, about 1 minute longer. Be careful not to burn the garlic as it will turn bitter.

Add Tomatillos and Chiles:

Add the chopped tomatillos, roasted green chiles, and jalapeño if using. The tomatillos will release moisture as they cook, helping to deglaze the pot. Cook the mixture, stirring occasionally, until tomatillos soften and begin to break down, about 7 minutes. You'll notice they change from bright green to a more olive tone.

Combine Ingredients:

Return the browned beef and any accumulated juices to the pot. Pour in beef broth, making sure meat is fully submerged. Sprinkle in ground cumin and dried oregano, stirring to incorporate. Bring mixture to a gentle boil, then reduce heat to maintain a low simmer. Partially cover the pot, allowing some steam to escape while concentrating flavors. Simmer for at least 90 minutes or up to 2 hours until beef is fork-tender and easily shreds.

Final Touches:

After the long simmer, taste the broth and adjust seasoning with additional salt and pepper as needed. The consistency should be somewhat thick but still have enough broth to enjoy as a stew. If too watery, simmer uncovered for 10-15 minutes to reduce. If too thick, add a splash more broth.

Serve:

Ladle the hot Caldillo into warmed bowls. Sprinkle generously with fresh chopped cilantro and serve with lime wedges on the side. The fresh lime juice squeezed over the top just before eating brightens all the rich flavors and is essential to the authentic experience.

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My favorite element of this dish is definitely the roasted green chiles. I remember my grandmother charring them over an open flame, her hands working quickly to peel away the blackened skins while teaching me the patience required for proper Chilean cooking. That smoky aroma still instantly transports me back to her kitchen.

Make Ahead Options

This Caldillo de Chile Verde actually improves with time, making it perfect for meal prep. The flavors continue to develop and deepen overnight as it rests in the refrigerator. You can prepare the entire dish up to three days in advance and reheat gently on the stovetop. Add a splash of broth if needed to thin the consistency, as it tends to thicken in the refrigerator. For longer storage, portion the completely cooled stew into freezer-safe containers and freeze for up to three months. Thaw overnight in the refrigerator before reheating.

Authentic Variations

Throughout Mexico and the American Southwest, you'll find countless variations of this beloved stew. In some regions, pork shoulder replaces beef for a slightly sweeter flavor profile. Northern Mexican versions often include potatoes or hominy for added heartiness. In New Mexico, the focus shifts dramatically to the specific chile variety, with Hatch green chiles being particularly prized for their complex flavor. My family recipe maintains a balance between the meat and the chile verde sauce, but feel free to adjust the ratio to your preference. The authentic touch comes from using freshly roasted chiles rather than canned options.

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Serving Suggestions

Caldillo de Chile Verde shines as a standalone meal but pairs beautifully with simple sides. Warm corn tortillas or flour tortillas are traditional for scooping up the tender meat and soaking up the flavorful broth. A side of Mexican rice provides a nice contrast to the tangy stew. For a complete experience, serve with a simple salad of sliced avocado, tomato and onion dressed with lime juice and salt. During summer months, I love serving this with grilled corn on the cob slathered with cotija cheese and lime. For larger gatherings, set up a toppings bar with diced avocado, sour cream, shredded cheese, pickled red onions and extra cilantro so guests can customize their bowls.

Frequently Asked Questions

→ What type of beef is best for this dish?

Use beef stew meat cut into 1-inch cubes. Chuck roast, cut into cubes, also works well due to its tenderness after slow cooking.

→ Can I make this dish spicier?

Yes, you can add a seeded and finely chopped jalapeño or increase the amount of chiles to suit your spice preference.

→ What is the best way to roast green chiles?

You can roast chiles over an open flame, on a grill, or under a broiler until the skin is charred. Let them steam in a covered bowl, then peel off the skin.

→ Can I substitute tomatillos with something else?

If tomatillos are unavailable, you can substitute with green tomatoes, though the flavor won't be as tangy.

→ How can I thicken the broth?

If you'd like a thicker consistency, mash some cooked tomatillos in the stew or simmer it uncovered for a bit longer to reduce the liquid.

→ What sides go well with Caldillo de Chile Verde?

This dish pairs beautifully with warm tortillas, crusty bread, or a side of rice to soak up the flavorful broth.