Caldillo de Chile Verde

Instructions:

1. Heat the oil in a large pot and brown the beef on all sides. Season with salt and pepper.
2. Add the onion and garlic, sautéing until fragrant.
3. Stir in the tomatillos, roasted chiles, tomatoes, cumin, and oregano. Cook for about 5 minutes.
4. Pour in the beef broth, bring to a boil, then reduce to a gentle simmer for 30 minutes.
5. Add the diced potatoes and continue simmering for 20–30 minutes, or until both beef and potatoes are tender.
6. Taste and adjust seasoning as needed.
7. Serve warm with flour tortillas or fry bread.

Variations

• Replace beef with pork for a milder, sweeter version.
• Add a handful of corn kernels for extra texture and subtle sweetness.
• Use hot Hatch chiles or serrano peppers to increase heat.
• Multiply the tomatillos for a tangier, greener broth.
• Add a small handful of spinach or kale at the end for color and nutrients.

Tips

• Brown the meat well—the caramelized bits deepen the stew’s overall flavor.
• Simmer gently to keep the broth rich and clear rather than cloudy.
• Add potatoes later to prevent them from breaking down too much.
• Stir in chopped cilantro and a squeeze of lime before serving for a vibrant finish.
• This stew reheats wonderfully, making it perfect for leftovers or meal prep.