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Some recipes carry more than just flavors—they carry memories. This Caldillo de Chile Verde is one of those dishes for me. Passed down from my grandma to my mom and now to my own family, it’s a comforting, hearty meal that has stood the test of time.
Even my little girl, who is quite the picky eater, absolutely adores it! The tender beef, tangy tomatillos, and smoky green chiles create a warm and cozy bowl of goodness that feels like home.
This dish is incredibly nostalgic for me, and I love knowing that future generations will continue to enjoy it!
Essential Ingredients for Caldillo de Chile Verde
- Olive Oil (2 tbsp): For browning the beef and creating a rich base.
- Beef Stew Meat (1.5 lbs, cut into 1-inch cubes): Slow-cooked to fall-apart tenderness.
- Salt & Black Pepper (to taste): Essential for seasoning the beef.
- Large Onion (1, chopped): Adds depth and sweetness to the broth.
- Garlic (3 cloves, minced): For aromatic richness.
For the Green Chile Sauce
- Tomatillos (1 lb, husked & chopped): Their bright, tangy flavor balances the smoky chiles.
- Green Chiles (3-4, such as poblano or Anaheim, roasted, peeled, and chopped): Adds a deep, roasted smokiness.
- Jalapeño (1, seeded & finely chopped, optional): For extra heat (adjust based on spice preference).
- Beef Broth (4 cups): Creates a rich and flavorful base.
- Ground Cumin (1 tsp): Enhances the earthy, warm spice in the broth.
- Dried Oregano (½ tsp): A hint of herbal depth.
For Serving & Garnish
- Fresh Cilantro (chopped, for garnish): Adds a bright, fresh finish.
- Lime Wedges: A squeeze of lime enhances all the flavors.
💡 Pro Tip: Roast the green chiles ahead of time for deeper flavor. Place them over an open flame or under a broiler, then steam them in a bag before peeling.
Step-by-Step Instructions for the Best Caldillo de Chile Verde
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- Step 1: Brown the Meat
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Season the beef stew meat with salt and pepper.
- Add the beef in batches, browning on all sides (about 3-4 minutes per batch).
- Transfer browned beef to a plate and set aside.
- Step 2: Sauté the Vegetables
- In the same pot, add chopped onions and cook until softened (about 5 minutes), stirring occasionally.
- Stir in minced garlic and cook for 1 more minute until fragrant.
- Step 3: Cook the Tomatillos & Chiles
- Add chopped tomatillos, roasted green chiles, and jalapeño (if using) to the pot.
- Stir and cook for 5-7 minutes, allowing the tomatillos to soften and break down.
- Step 4: Simmer the Stew
- Return the browned beef to the pot.
- Pour in beef broth, then add ground cumin and dried oregano.
- Stir well, bring to a gentle boil, then reduce heat to low.
- Cover partially and simmer for 1.5 to 2 hours, stirring occasionally.
- Step 5: Final Touches & Serving
- Taste and adjust the seasoning with additional salt & pepper, if needed.
- Ladle the Caldillo de Chile Verde into bowls.
- Garnish with chopped fresh cilantro.
- Serve with warm tortillas, crusty bread, or over rice for a complete meal.
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Storage & Reheating Instructions
- ✅ Refrigerate: Store in an airtight container for up to 4 days.
- ✅ Freeze: Allow to cool completely, then store in a freezer-safe container for up to 3 months.
How to Reheat
- 🔥 Stovetop: Reheat over medium heat, adding a splash of broth if needed.
- 🔥 Microwave: Heat in 30-second intervals, stirring between each, until warmed through.
What to Serve with Caldillo de Chile Verde
- 🌮 Warm Corn Tortillas: Perfect for dipping into the flavorful broth.
- 🍚 Mexican Rice or Cilantro Lime Rice: A great side to soak up the sauce.
- 🫘 Refried or Black Beans: Adds extra protein and heartiness.
- 🥑 Sliced Avocado: Creamy contrast to the tangy tomatillo base.
- 🌽 Elote (Mexican Street Corn): A slightly sweet side that pairs beautifully.
Final Thoughts: A Family Favorite That Never Fails to Impress!
This Caldillo de Chile Verde is more than just a meal—it’s a tradition, a warm hug in a bowl, and a recipe full of love. Whether you’re making it for a cozy family dinner or meal prepping for the week, its rich, comforting flavors will make it a staple in your home—just like it has in mine.
🔥 Try it today and pass the tradition down! 💛🍲✨
Frequently Asked Questions
- → Can I use pork instead of beef?
- Yes! Pork shoulder or pork stew meat works well in place of beef.
- → How can I make this dish spicier?
- Keep the jalapeño seeds or add extra green chiles for more heat.
- → What can I serve with this dish?
- Warm tortillas, Mexican rice, or even a side of beans pair well with this dish.
- → Can I make this ahead of time?
- Yes! This stew tastes even better the next day as the flavors deepen.
- → Can I freeze leftovers?
- Yes, store in an airtight container and freeze for up to 3 months. Reheat on the stove before serving.