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.
π½️ 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
π‘ Pro Tips for the BEST Caldillo
πΉ Use homemade broth for deeper flavor.
πΉ Roast your own chiles (not canned) for authentic smokiness.
πΉ Let it rest – Flavors meld beautifully overnight.
πΉ Freeze extras – Great for quick meals later!
πΆ️ 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.