Green Chile Stew (Caldillo)
- Yield:6 servings
- Time:1 hr, 18 mins show details
Ingredients
- 3 tablespoonsolive oil
- 2 poundsbeef stew meat, cut into 2-inch chunks
- ¼ cupall-purpose flour
- 4russet potatoes, medium, peeled and cut into large chunks
- 1yellow onion, large, diced
- garlic, minced
- 6roasted green chiles, chopped (Hatch or poblano)
- diced tomatoes, 14.5 oz
- salt, to taste
Equipment
- heavy-bottomed pot
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Preparation
- 5 mins
Heat olive oil in a heavy-bottomed pot over medium-high heat. Add diced onion and cook until softened, about 5 minutes.
Add minced garlic and cook for another minute until fragrant.
- 6 mins
Toss beef chunks with flour in a bowl until lightly coated. Add to the pot and brown on all sides, about 6-8 minutes total. (Don't overcrowd the pot — brown in batches if needed for proper searing)
- 2 mins
Add chopped green chiles and let them heat through for 2-3 minutes, releasing their flavor.
Pour in the diced tomatoes with their juice and 2 cups water. Bring to a simmer.
- 45 mins
Add potato chunks, cover, and simmer for 45-60 minutes until beef is tender and potatoes break easily with a fork.
- 20 mins
Check liquid level every 20 minutes and add more water if needed — you want a stewlike consistency, not dry.
Season with salt to taste. Serve hot with warm flour tortillas.
Notes
The stew gets better as it sits — flavors meld and deepen. Keep simmering gently if you have time.
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