Caldillo de Chile Verde is Northern Mexican comfort food at its finest—simple, rustic, and filled with the bold, bright flavors of roasted green chiles and tender beef. This stew delivers warmth in every spoonful, blending hearty potatoes, tangy tomatillos, and savory broth into a dish that feels both nourishing and undeniably satisfying. It’s the kind of meal that simmers quietly on the stove and fills the kitchen with aromas that promise something truly comforting.
At the heart of this stew is well-browned beef, which creates a deep, savory base as it cooks. The combination of roasted green chiles and tomatillos gives the broth its signature green hue—slightly tangy, lightly smoky, and full of character. Tomatoes add gentle sweetness, balancing the brightness of the chiles, while cumin and oregano bring the classic earthy notes found in authentic Northern Mexican cooking.
Potatoes enrich the caldillo even further, absorbing the chile-studded broth and softening into bite-sized, velvety chunks. As everything simmers together, the broth thickens slightly and the flavors meld beautifully, resulting in a stew that’s equal parts hearty and lively. Serve it with warm flour tortillas or fry bread, and it becomes a meal that encourages slow bites, dipping, and savoring the richness of every ingredient.
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A finishing sprinkle of cilantro and a splash of lime brighten the caldillo just before serving, lifting the flavors and adding a fresh contrast to the stew’s comforting depth. Made with simple, wholesome ingredients, this caldillo is a timeless dish that brings warmth to both the table and the heart.
Servings: 6
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Ingredients
- 2 lbs beef stew meat (or chuck), cut into cubes
- 1 tbsp oil
- 1 tsp salt (to taste)
- 1/2 tsp black pepper
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4–6 roasted green chiles (Hatch, Anaheim, or poblanos), chopped
- 4 tomatillos, husked and quartered
- 2 Roma tomatoes, diced
- 3 cups beef broth
- 2–3 Yukon or russet potatoes, cubed
- 1 tsp cumin
- 1 tsp oregano
- Optional: 1 jalapeño or serrano for heat
Instructions:
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