Caldillo de Chile Verde (Print Version)
Hearty beef stew with tomatillos and roasted green chiles. Perfect comfort dish for any occasion.
# Ingredients:
01 -
2 tablespoons olive oil
02 -
1.5 pounds beef stew meat, cut into 1-inch cubes
03 -
Salt, to taste
04 -
Pepper, to taste
05 -
1 large onion, chopped
06 -
3 cloves garlic, minced
07 -
1 pound tomatillos, husked and chopped
08 -
3-4 green chiles (such as poblano or Anaheim), roasted, peeled, and chopped
09 -
1 jalapeño, seeded and finely chopped (optional for extra heat)
10 -
4 cups beef broth
11 -
1 teaspoon ground cumin
12 -
1/2 teaspoon dried oregano
13 -
Fresh cilantro, chopped (for garnish)
14 -
Lime wedges (for serving)
# Instructions:
01 -
Heat olive oil in a large pot over medium-high heat. Season the beef with salt and pepper. Add the beef to the pot in batches, browning on all sides. Transfer the browned beef to a plate.
02 -
In the same pot, add the onion and cook until softened, about 5 minutes. Add the garlic, cooking for an additional minute until fragrant.
03 -
Stir in the chopped tomatillos, green chiles, and jalapeño (if using). Cook for about 5-7 minutes, until the tomatillos start to break down.
04 -
Return the browned beef to the pot. Add the beef broth, ground cumin, and dried oregano. Bring the mixture to a boil, then reduce the heat to low. Simmer, partially covered, for 1.5 to 2 hours, or until the beef is very tender.
05 -
Taste and adjust the seasoning with additional salt and pepper if needed. The soup should be somewhat thick but still brothy.
06 -
Ladle the Caldillo de Chile Verde into bowls. Garnish with fresh cilantro and serve with lime wedges on the side.