Caldillo de Chile Verde

  • 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 (such as poblano or Anaheim), roasted, peeled, and chopped
  • 1 jalapeño, seeded and finely chopped (optional for extra heat)
  • 4 cups beef broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges, for serving
  1. Brown the Meat: 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.
  2. Sauté Vegetables: In the same pot, add the onion and cook until softened, about 5 minutes. Add the garlic, cooking for an additional minute until fragrant.
  3. Add Tomatillos and Chiles: Stir in the chopped tomatillos, green chiles, and jalapeño (if using). Cook for about 5-7 minutes, until the tomatillos start to break down.
  4. Combine Ingredients: 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.
  5. Final Touches: Taste and adjust the seasoning with additional salt and pepper if needed. The soup should be somewhat thick but still brothy.
  6. Serve: Ladle the Caldillo de Chile Verde into bowls. Garnish with fresh cilantro and serve with lime wedges on the side.

Additional Notes:

Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 4-6 servings

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