Well, hello again! Thanks to all of you and your emails of concern as to where I’ve been lately. All is well…sometimes life just has a way of keeping us very busy! I hope to be back blogging now on a regular basis!
Here’s a dish that I grew up with in El Paso. No, it’s not the “Caldo” recipe that is so popular here in San Antonio, but rather a green chili stew that is more prevalent on New Mexican menus. El Paso has a lot of New Mexican influences, especially when it comes to food. Hatch, New Mexico is famous for their green chilies, and they are the most important ingredient in this dish. Everyone who has had this dish loves it and always asks for the recipe. I’ve used both beef and pork with great results…Just make sure you simmer it until the meat is very tender. Put the potatoes in during the last 30 minutes so they don’t overcook. Served with warm flour tortillas, it’s the perfect dish for that cold winter night!
Caldillo-Green Chile Mexican Stew
- 3 lbs lean stew meat, cubed (can also use cubed pork)
- 1 1/2 cups diced onion
- 3 large garlic cloves, minced
- vegetable oil
- 1 (32 oz) can diced tomatoes, with juice
- 1 1/2 cups diced Hatch green chilies (roasted and peeled, See Note #1)
- 8 cups (2 cartons) chicken broth
- 2 teaspoons salt
- 1 1/2 teaspoons cumin
- 4-5 potatoes, peeled and cubed