Caldillo de Chile Verde
Caldillo de Chile Verde is a flavorful Mexican stew made with tender beef, roasted green chiles, and tomatillos. This hearty dish is perfect for warming up on a chilly day, offering a delightful combination of spices and fresh ingredients.
- Prep Time: 20 mins
- Cook Time: 120 mins
- Total Time: 140 mins
- Yield: 6 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 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, roasted, peeled, and chopped
- 1 jalapeño, seeded and finely chopped (optional)
- 4 cups beef broth
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
Instructions
- 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.
- In the same pot, add the onion and cook until softened, about 5 minutes. Add the garlic, cooking for an additional minute until fragrant.
- Stir in the chopped tomatillos, green chiles, and jalapeño (if using). Cook for about 5-7 minutes, until the tomatillos start to break down.
- 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.
- Taste and adjust the seasoning with additional salt and pepper if needed. The soup should be somewhat thick but still brothy.
- Ladle the Caldillo de Chile Verde into bowls. Garnish with fresh cilantro and serve with lime wedges on the side.
Nutrition
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 100mg