Caldillo de Chile Verde is a flavorful and comforting Mexican dish made with tender meat (often pork or beef) simmered in a vibrant green chile sauce. The green chile base is usually made with roasted tomatillos, garlic, onions, and, of course, the green chiles themselves. It’s a delicious, mildly spicy stew that’s perfect for serving with rice, beans, or warm tortillas. Here’s how you can make it:
Caldillo de Chile Verde (Green Chile Stew)
Ingredients:
- For the Green Chile Sauce:
- 8-10 fresh green chiles (jalapeño, serrano, or poblano)
- 4-5 tomatillos (husked and rinsed)
- 1 medium onion, quartered
- 3-4 garlic cloves, unpeeled
- 1 cup cilantro (optional, for a fresh herb kick)
- Salt, to taste
- Water, as needed
- For the Stew:
- 1 lb (450g) pork shoulder or beef stew meat, cut into cubes (you can use chicken, too, if you prefer)
- 1 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp oregano (Mexican oregano if possible)
- 1 ½ cups chicken or beef broth
- 1-2 medium potatoes, peeled and diced (optional, but adds heartiness)
- 1 bay leaf
- Salt and pepper, to taste
Instructions:
- Roast the Green Chiles and Tomatillos:
- Place the green chiles, tomatillos, onion quarters, and garlic cloves (with the skins on) on a hot, dry skillet or comal over medium-high heat.
- Roast them, turning occasionally, until the chiles are blackened and blistered, and the tomatillos become soft and slightly charred. The garlic will also soften and develop a smokey flavor. This usually takes about 8-10 minutes.
- Once roasted, transfer everything to a blender. Peel the garlic cloves and discard their skins.
- Blend the Sauce:
- In the blender, combine the roasted ingredients and cilantro (if using). Add a pinch of salt and about ½ cup of water to help blend. Blend until smooth. Taste for seasoning, adding more salt if needed.
- Brown the Meat:
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the pork or beef cubes, browning them on all sides. This step helps develop flavor and gives the stew a nice richness.
- Once the meat is browned, remove any excess fat if necessary.
- Simmer the Stew:
- Add the ground cumin, oregano, and bay leaf to the browned meat, stirring to coat.
- Pour in the green chile sauce, followed by the broth. Bring it to a gentle simmer. Cover the pot, reduce the heat to low, and let it cook for about 1-1.5 hours (for pork) or 1.5-2 hours (for beef), or until the meat is tender and fully cooked through.
- Add Potatoes (Optional):
- If you’re adding potatoes to the stew, stir them in about 30-40 minutes before the stew finishes cooking. This allows the potatoes to soften without becoming mushy.
- Adjust the Seasoning:
- Taste the stew and adjust the salt and pepper to your liking. If you want a spicier kick, you can add a little extra chopped fresh chile or a dash of cayenne.
- Serve:
- Serve the Caldillo de Chile Verde hot, with fresh, warm tortillas, rice, or beans. It also pairs wonderfully with a squeeze of lime or a dollop of sour cream if you like.
Optional Variations:
- Vegetarian Version: Use vegetables like zucchini, carrots, and potatoes instead of meat for a vegetarian version. You can add some canned beans to bulk it up.
- Smoky Flavor: If you like a smoky depth to your stew, you can add a small chipotle pepper in adobo sauce to the green chile sauce while blending.
- Add Beans: Some versions include beans (like pinto beans) simmered in the broth to thicken it and add heartiness.
Notes:
- Chiles: If you’re concerned about the heat level, you can use milder chiles like poblano or Anaheim for a less spicy dish, or remove the seeds and ribs from hotter chiles (like serrano or jalapeño) before roasting.
- Slow Cooker Option: If you have more time, you can slow cook the meat in the broth and green chile sauce for 4-6 hours on low in a slow cooker for an even more tender result.
Enjoy your Caldillo de Chile Verde! It’s a warming and flavorful dish that brings out the best of Mexican comfort food.