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Caldillo de Chile Verde

Caldillo de Chile Verde
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Caldillo de Chile Verde is a comforting and aromatic traditional Mexican stew featuring tender slow-cooked meat, fresh roasted green chilies, tomatillos, and a vibrant blend of herbs. This hearty broth delivers authentic bold flavors with a slight heat, perfect for cozy family dinners or casual get-togethers. Simple to prepare yet richly satisfying, it can be easily adapted to different proteins and spice preferences, making it a versatile and nourishing meal.

Ingredients

Scale

Chilies and Vegetables

  • 6–8 fresh or roasted green chilies (such as Anaheim or poblano)
  • 5–6 tomatillos, husked and rinsed
  • 1 large onion, chopped
  • 4 garlic cloves

Meat

  • 2 lbs pork shoulder or beef, cut into chunks (bone-in preferred)

Liquids

  • 4 cups chicken broth or water

Herbs and Seasonings

  • 1 tsp dried oregano
  • ½ cup fresh cilantro, chopped (plus extra for garnish)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare and Roast the Chilies: Wash the green chilies thoroughly. Roast them on a skillet or under the broiler until their skins are blistered and charred all over. Once cooled, peel off the skins and remove the seeds to moderate the heat level, resulting in a smooth and vibrant chili flavor.
  2. Blend the Base: In a blender, combine the peeled roasted chilies, tomatillos, garlic, and about a cup of chicken broth. Blend until smooth and bright green, forming the flavorful backbone of the Caldillo de Chile Verde.
  3. Brown the Meat: Heat a large pot over medium heat and sear the pork or beef chunks until golden brown on all sides. This step locks in juices and creates a tasty crust to deepen the stew’s flavor.
  4. Combine Ingredients and Simmer: Add the blended chili mixture, chopped onion, oregano, and enough chicken broth or water to cover the meat completely. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 1.5 to 2 hours, or until the meat is tender and the flavors meld beautifully.
  5. Final Seasoning and Herb Addition: Adjust seasoning with salt and pepper to taste. Stir in freshly chopped cilantro and let the stew simmer for a few more minutes to infuse the herbal freshness throughout the dish.

Notes

  • Roast chilies well to get a smoky flavor and easier peeling.
  • Use bone-in meat for richer broth and enhanced aroma.
  • Simmer slowly over low heat to keep meat tender and develop flavors.
  • Skim off excess fat during cooking for a cleaner broth.
  • Add fresh cilantro at the end to maintain its bright, fresh flavor.

Nutrition

Keywords: Caldillo de Chile Verde, Mexican stew, green chili stew, tomatillo stew, authentic Mexican recipe, pork chile verde, beef chile verde, comforting stew, gluten free Mexican food

Find it online: https://marybaking.com/caldillo-de-chile-verde/