Caldillo de Chile Verde: A Hearty Mexican Stew to Warm Your Soul 😍


 

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 SautΓ© 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


πŸ’‘ Pro Tips for the BEST Caldillo

πŸ”Ή Use homemade broth for deeper flavor.
πŸ”Ή Roast your own chiles (not canned) for authentic smokiness.
πŸ”Ή Let it rest – Flavors meld beautifully overnight.
πŸ”Ή 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.

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