Caldillo de Chile Verde is a flavorful Mexican soup or stew made with tender chunks of pork or beef, cooked in a tangy and spicy green chile broth. It’s comforting and hearty, perfect for serving with warm tortillas or rice. Here’s a delicious and simple recipe to make this tasty dish!
Caldillo de Chile Verde (Mexican Green Chile Stew)
Ingredients:
- For the Stew:
- 1 lb (450g) pork shoulder, pork loin, or beef stew meat, cut into bite-sized chunks (pork is most common, but beef works great too)
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3-4 medium tomatillos, husked and chopped (or 1 cup of green salsa if you’re short on fresh tomatillos)
- 4-6 fresh green chiles (such as Anaheim, poblano, or serrano), or 2 cans (7 oz) of diced green chiles
- 1 cup chicken broth (or beef broth for a richer flavor)
- 1 teaspoon cumin
- 1 teaspoon dried oregano (Mexican oregano preferred)
- 1/2 teaspoon ground coriander (optional, but adds a great flavor)
- Salt and pepper to taste
- 1 bay leaf (optional)
- For Garnish:
- Fresh cilantro, chopped
- Lime wedges
- Diced avocado
- Sliced radishes (optional for extra crunch)
- Crumbled queso fresco or shredded cheese (optional)
- Warm tortillas or rice for serving
Instructions:
- Brown the Meat:
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the pork (or beef) chunks and brown on all sides, about 5-7 minutes. Once browned, remove the meat and set it aside.
- Sauté the Aromatics:
- In the same pot, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Prepare the Chile Verde Sauce:
- If you’re using fresh green chiles (such as Anaheim, poblano, or serrano), roast them on a skillet or over an open flame until the skins are charred, about 5 minutes. Once charred, place the chiles in a plastic bag or bowl and cover with a towel to steam for 5 minutes. Peel off the skins, remove the seeds, and chop the chiles.
- If using canned green chiles, you can skip this step.
- Simmer the Stew:
- Return the browned meat to the pot. Add the chopped chiles (either fresh roasted or canned), tomatillos (or green salsa), chicken broth, cumin, oregano, ground coriander, salt, and pepper. Stir everything to combine.
- Add a bay leaf if using, then bring the mixture to a simmer. Cover the pot and let it cook for 1-1.5 hours, or until the meat is tender and the flavors have melded together. If needed, add a little more broth or water to maintain the stew’s consistency.
- Adjust the Seasoning:
- Taste the stew and adjust the seasoning with more salt, pepper, or lime juice if necessary.
- Serve:
- Ladle the Caldillo de Chile Verde into bowls. Garnish with fresh cilantro, diced avocado, radishes (if using), and a squeeze of lime. Serve with warm tortillas or a side of rice.
Tips & Variations:
- Meat Options: This dish is traditionally made with pork, but beef stew meat or even chicken thighs can be used for variation.
- Chiles: If you prefer a milder dish, use fewer serranos or switch to poblano or Anaheim chiles. If you like heat, add more serranos or a few jalapeños.
- For a Smokier Flavor: If you want a more smoky flavor, you can roast the tomatillos and chiles on an open flame or under the broiler before adding them to the stew.
- Thicker Stew: If you prefer a thicker stew, you can mash some of the tomatillos or blend a portion of the soup and stir it back in.
- Serving Ideas: Serve this stew with a side of crispy tortilla chips, warm flour tortillas, or a dollop of sour cream for extra richness.
This Caldillo de Chile Verde is a rich and comforting dish with a great balance of spicy, tangy, and savory flavors. It’s perfect for cozy nights or a festive family meal! Enjoy!
