Caldillo(Mexican Stew)
A hearty Mexican stew featuring tender beef, potatoes, and spicy chilies, perfect for cold days and enjoyed with warm flour tortillas for a comforting meal.
Ingredients
Instructions
- Brown the stew meat and diced onions in a large skillet.
- Transfer the browned meat and onions to a soup kettle.
- Add diced potatoes, diced chilies, stewed tomatoes, salt, pepper, and picante sauce to the kettle.
- Cook until the potatoes are soft, about 60 minutes, stirring occasionally.
- For a spicier stew, add more picante sauce before serving.
- Serve hot with flour tortillas on the side.
Tips & Substitutions
For an even richer flavor, consider using a mix of beef and pork stew meat. If you want to make it heartier, add other vegetables like carrots or corn. For a vegetarian version, substitute the meat with mushrooms and use vegetable broth instead of water. If you don't have diced chilies, you can use fresh jalapeños or a mild salsa like Bob'S Salsa for added flavor.
Serving Suggestions
Serve the Caldillo hot with warm flour tortillas on the side for dipping. It pairs well with a fresh salad or a side of rice to soak up the delicious broth. For an extra kick, top each bowl with a spoonful of Munoz Mexican Salsa or your favorite salsa for a vibrant flavor boost.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over medium heat until heated through, adding a splash of water or broth if it thickens too much. You can also microwave it in short bursts, stirring in between, until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Caldillo(Mexican Stew) contains roughly 477 calories, with 8g protein, 71g carbohydrates, and 18g fat. It is an excellent source of vitamin C (104% of the Daily Value), potassium (43% of the Daily Value), and dietary fiber (26% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 547mg per serving (24% 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 other types of meat in this stew?
Yes, you can use chicken or turkey instead of beef for a lighter version. Just adjust the cooking time as poultry cooks faster. Feel free to mix different meats for a unique flavor profile.
How can I make this stew vegetarian?
To make a vegetarian version, simply replace the stew meat with hearty vegetables like mushrooms, zucchini, and bell peppers. Use vegetable broth instead of meat broth for a flavorful base. This alternative creates a satisfying stew without sacrificing taste.
What can I do if the stew is too spicy?
If your Caldillo turns out too spicy, you can add more diced potatoes or a bit of cream to mellow the heat. Another option is to serve it with a side of sour cream or avocado to balance the flavors.
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).