Mexican Caldillo Stew
A hearty Mexican stew with tender beef, potatoes, tomatoes, and chilies, offering bold flavors perfect for a comforting family meal or gatherings.
Ingredients
Instructions
- Cut the stew meat into bite-sized pieces and brown them with chopped onion in a 4 1/2-quart pot.
- Add salt, pepper, and garlic powder to the meat and onion mixture.
- Add chopped canned stewed tomatoes, canned tomatoes and green chilies, chopped green chilies, and potatoes to the pot.
- Fill the pot with water and bring to a boil.
- Reduce heat and simmer for 2 to 3 hours, stirring occasionally.
- When the stew begins to thicken, it is ready to serve.
- Serve with flour tortillas.
Tips & Substitutions
For a deeper flavor, consider marinating the stew meat in a mixture of spices and lime juice for a few hours before cooking. If you want to make it spicier, add more canned green chilies or a splash of Picoso(Hot Sauce) during cooking. You can also substitute stew meat with chicken thighs for a lighter option.
Serving Suggestions
Serve the Caldillo Stew hot, garnished with fresh cilantro and lime wedges for an extra zing. It pairs beautifully with warm flour tortillas or cornbread. For a complete meal, consider a side of Mexican rice or a fresh salad to balance the hearty flavors.
Storage & Reheating
Store any leftover Caldillo Stew in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat until heated through, adding a splash of water if it thickens too much. It can also be frozen for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Caldillo Stew contains roughly 413 calories, with 15g protein, 78g carbohydrates, and 7g fat. It is an excellent source of protein (31% of the Daily Value), dietary fiber (31% of the Daily Value), and iron (29% of the Daily Value). Note that it is relatively high in sodium, at 646mg per serving (28% 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 slow cooker for this recipe?
Yes, you can adapt this recipe for a slow cooker. Brown the meat and onion in a skillet first, then transfer them to the slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours until the meat is tender.
What can I add to make it more nutritious?
To boost the nutrition of your Caldillo Stew, consider adding chopped carrots, celery, or bell peppers when you add the potatoes. You can also include black beans or kidney beans for extra protein and fiber, making it a heartier meal.
Is this recipe suitable for a gluten-free diet?
Yes, this Caldillo Stew is naturally gluten-free as it contains no wheat products. Just ensure that any canned goods, like tomatoes and chilies, are labeled gluten-free. Serve it with gluten-free tortillas or enjoy it alone for a satisfying meal.
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).