Here’s a traditional Caldillo de Chile Verde (Mexican green chile stew). This version is comforting, mildly spicy, and perfect with warm tortillas.
🌶️ Caldillo de Chile Verde (Green Chile Stew)
Ingredients (Serves 4–6)
- 1½ lbs pork shoulder (or pork stew meat), cut into bite-size cubes
- 1 tbsp oil (vegetable or avocado oil)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4–6 roasted green chiles (Hatch, Anaheim, or poblano), peeled, seeded, and chopped
- 2 medium potatoes, peeled and diced
- 3 medium tomatoes, chopped (or 1 cup canned diced tomatoes)
- 4 cups chicken broth
- 1 tsp ground cumin
- ½ tsp dried oregano (Mexican oregano if available)
- Salt and black pepper to taste
- Optional: 1 jalapeño, diced (for extra heat)
- Fresh cilantro for garnish
Instructions
- Brown the pork
Heat oil in a large pot or Dutch oven over medium-high heat. Season pork with salt and pepper. Brown on all sides (about 5–7 minutes). Remove and set aside. - Sauté aromatics
In the same pot, add onion and cook until soft (3–4 minutes). Stir in garlic and cook 30 seconds more. - Build the base
Add chopped green chiles, tomatoes, cumin, and oregano. Cook for 3–5 minutes to blend flavors. - Simmer
Return pork to the pot. Add potatoes and chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer 35–45 minutes, until pork is tender and potatoes are cooked through. - Adjust seasoning
Taste and add more salt, pepper, or chile if needed. If you prefer a thicker stew, simmer uncovered for the last 10 minutes. - Serve
Garnish with fresh cilantro. Serve hot with flour tortillas, corn tortillas, or warm bolillos.
Optional Variations
- Beef version: Substitute beef stew meat for pork.
- New Mexico style: Use only Hatch green chiles and skip tomatoes for a more chile-forward broth.
- Spicier: Blend one roasted serrano into the broth.
If you’d like, I can also give you a slow cooker or Instant Pot version.
