Caldillo (Mexican Stew)
A hearty Mexican stew featuring tender beef, tomatoes, green chiles, and potatoes, infused with spices for a comforting, flavorful dish perfect for family dinners.
Ingredients
- 3 lb. chuck or stew meat ⓘ
- 2 cans chopped tomatoes
- 1 Tbsp. salt ⓘ
- 4 cloves garlic crushed ⓘ
- 12 green chiles cut in strips ⓘ
- 1 8-oz. can tomato sauce ⓘ
- 2 tsp. chili powder ⓘ
- 2 lb. potatoes cubed ⓘ
- 2 Tbsp. bacon fat ⓘ
- 2 tsp. cumin ⓘ
- 1 tsp. oregano ⓘ
- 1 can beef broth ⓘ
- 4 medium onions chopped ⓘ
- 2 tsp. pepper ⓘ
- 1 can chicken broth ⓘ
Instructions
- Saute beef and onions in bacon fat until browned.
- Add all other ingredients except potatoes to the pot.
- Simmer the stew until the beef is tender, about 2 1/2 to 3 hours.
- Add the cubed potatoes during the last 30 minutes of cooking.
Tips & Substitutions
For a deeper flavor, consider marinating the beef overnight in a mix of spices and a bit of the broth. If you can't find green chiles, jalapeños can work as a substitute, though they will add more heat. You can also use sweet potatoes instead of regular potatoes for a unique twist on this dish.
Serving Suggestions
Serve the Caldillo hot, garnished with fresh cilantro and a squeeze of lime for brightness. It pairs wonderfully with warm tortillas or cornbread. For a complete meal, consider serving with a side of Enchiladas De Mole or a simple green salad to balance the richness of the stew.
Storage & Reheating
Leftover Caldillo can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stove over medium heat until heated through, adding a splash of broth if it has thickened too much. It also freezes well for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Caldillo (Mexican Stew) contains roughly 2583 calories, with 60g protein, 457g carbohydrates, and 88g fat. It is an excellent source of dietary fiber (559% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 2526mg per serving (110% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, you can substitute chuck or stew meat with other cuts like brisket or even chicken for a lighter version. Adjust cooking times accordingly, as chicken will require less time to become tender.
What can I do if I want a thicker stew?
To thicken the stew, you can mash a portion of the potatoes after they are added or mix a tablespoon of cornstarch with water and stir it in during the last 30 minutes of cooking.
Is this stew spicy?
The heat level can vary based on the type of green chiles used. For milder stew, opt for poblano chiles or reduce the number of chiles. Adjusting the chili powder can also help moderate the spice.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).