Caldillo de Chile Verde (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons olive oil
02 -
1.5 pounds beef stew meat, cut into 1-inch cubes
03 -
Salt and pepper, to taste
04 -
1 large onion, chopped
05 -
3 cloves garlic, minced
06 -
1 pound tomatillos, husked and chopped
07 -
3-4 green chiles (such as poblano or Anaheim), roasted, peeled, and chopped
08 -
1 jalapeño, seeded and finely chopped (optional for extra heat)
09 -
4 cups beef broth
10 -
1 teaspoon ground cumin
11 -
1/2 teaspoon dried oregano
→ For Serving
12 -
Fresh cilantro, chopped (for garnish)
13 -
Lime wedges
# Instructions:
01 -
Heat the olive oil in a large pot over medium-high heat. Season the beef with salt and pepper. Add the beef in batches, browning on all sides. Remove from the pot and set aside.
02 -
In the same pot, add the chopped onion and cook for about 5 minutes, until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
03 -
Stir in the chopped tomatillos, roasted green chiles, and jalapeño (if using). Cook for about 5-7 minutes, until the tomatillos begin to soften and break down.
04 -
Return the browned beef to the pot. Pour in the beef broth and add cumin and oregano. Bring to a boil, then reduce the heat to low. Simmer, partially covered, for 1.5 to 2 hours, until the beef is tender.
05 -
Taste the broth and adjust the seasoning with more salt and pepper if needed. The stew should be thick but still brothy.
06 -
Ladle the Caldillo de Chile Verde into bowls. Garnish with chopped fresh cilantro and serve with lime wedges on the side.
# Notes:
01 -
For a richer flavor, use homemade beef broth instead of store-bought.
02 -
To make the dish spicier, leave the seeds in the jalapeño or add an extra chile.
03 -
This stew pairs well with warm flour tortillas or rice for a heartier meal.