1️⃣ Roast & Prep the Chiles
Char the chiles over an open flame (or under a broiler) until blackened.
Place in a sealed bag for 10 mins to steam, then peel off the skin.
Remove seeds (for less heat) and chop.
2️⃣ Sear the Meat
Heat oil in a large Dutch oven or heavy pot.
Season pork with salt & pepper, then sear until golden brown (in batches if needed).
3️⃣ Sauté Aromatics
Add onions & garlic, cooking until soft.
Stir in tomatoes, cumin, and oregano.
4️⃣ Simmer to Perfection
Pour in broth, add chopped chiles, and bring to a boil.
Reduce heat, cover, and simmer for 1.5–2 hours (until meat is fork-tender).
(Optional) Add potatoes or carrots in the last 30 mins.
5️⃣ Adjust & Serve
Taste and adjust seasoning (more salt, lime, or spice if needed).
Garnish with fresh cilantro, diced onions, and a squeeze of lime.
🍽️ Best Ways to Serve Caldillo de Chile Verde
This stew is incredibly versatile—here’s how to enjoy it:
With warm corn tortillas – Perfect for dipping!
Over fluffy white rice – Soaks up the delicious broth
Topped with avocado & queso fresco – Creamy contrast
With a side of refried beans – Ultimate comfort meal
💡 Pro Tips for the BEST Caldillo
🔹 Use homemade broth for deeper flavor.
🔹 Roast your own chiles (not canned) for authentic smokiness.
🔹 Let it rest – Flavors meld beautifully overnight.
🔹 Freeze extras – Great for quick meals later!
🌶️ Variations to Try
Spicier version – Add serrano peppers or a dash of cayenne.
Chicken caldillo – Swap pork for shredded chicken.
Vegetarian option – Use mushrooms & extra beans.
