Caldillo-Delicious Green Chili Mexican Stew

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 to 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 tasted this stew 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

Printable Recipe

Serves 4-6


  • 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


In a large pot over medium heat, heat 2 tablespoons of oil.  Brown meat in batches adding a little more oil if needed, taking care NOT to overcrowd. (See Note #2) Remove each batch to bowl, and cover with foil until all meat is browned.  Add a little more oil and saute onion and garlic until onion is translucent, 3-4 minutes.  Add meat back in with juices, tomatoes, chiles, broth, salt & cumin.  Bring to boil, lower heat to simmer, cover and cook until meat is fall-apart tender, (2-3 hours), stirring occasionally.  About 30 minutes before serving, add your diced potatoes.  When potatoes are tender, serve with warm flour tortillas. (See Note #3)

Note #1: If using fresh chilies, they must be roasted and peeled.  I’ve also seen these in the frozen section of some grocery stores, and most stores also have them canned.
Note #2:  When browning cubed meat, take care to leave enough space between each piece so that they brown correctly.  If placed too close together, the meat will steam and you won’t get that nice brown caramelization you are looking for.
Note #3:  Once meat is browned, this dish can be cooked in the crock pot. Just add the browned meat to the rest of the ingredients and cook in the crock pot on high until it is fall-apart tender.



2 Responses

  1. You don’t know how happy I am to see you back! Know things have been very busy for you but sure have missed you. Welcome back!

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