Caldillo has two meanings.
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One, it is a term that refers to any Mexican dish that starts with a thick salsa then thinned out with broth.
Two, it is a beef stew which is the recipe here.
This dish is kinda like Chile Verde, but it’s made with beef. Rich and flavorful. You’re going to love every spoonful!
Table of Contents
🥩 Ingredients
- Oil
- Chuck roast, cut into 1 inch cubes
- Black pepper
- Chopped
- Minced garlic
- All-purpose flour
- Potatoes
- Salsa verde (homemade or store-bought)
- Roasted poblano peppers (or for a milder stew, diced green chiles)
- Beef broth
- Ground cumin
- Mexican oregano
- Salt
- Cilantro, for garnish
- Lime wedges, for serving
🌶️ Freezing Poblano Peppers:
I like to roast poblano peppers in one big bunch – either on a gas stove or under the broiler. Peel the charred skin. Then, I freeze them in individual plastic bags, removing as much air as possible. Pull them out of the freezer and thaw. Use as normal.
🥣 Instructions
- Heat the oil in a large stock pot. Season the beef with salt, pepper, and ground cumin.
- Sear the beef in batches making sure not to over crowd the pot.
- Add the onions and garlic and cook for 2 to 3 minutes.
This recipe is very similar to my Caldillo Duranguense recipe, but the latter use chile pasado and no salsa verde.
What cut of meat to use for beef stew? Here, we are using chuck roast. It is fatty. Trim off any excess fat. You can also use a round roast which is less fatty.
- Add the flour and cook for another minute.
- Add the potatoes, roasted tomatillo salsa verde, roasted poblano peppers, and broth.
- Stir in the rest of the cumin, oregano and salt.
The flour will help thicken the broth. You’ll see the bottom of the stock pot get brown. Once you add all the liquids, be sure to scrape the bottom to release all the brown bits.
- Let it simmer on medium for 35 minutes.
- Serve with cilantro and lime wedges.
If you want the stew to be more soup-y, add 1 more cup of broth 5 minutes before its ready or omit the flour altogether.
👩🏼🍳 Pro Tips
- For a quicker version, use canned peppers or canned green chilis. Also, you can choose from mild, medium, or hot.
- Same goes for the sauce. If you would like to make things easier for you in the kitchen, use store-bought salsa verde.
- Instead of flour, mix 2 tablespoon cornstarch and 2 tablespoon water. Add to the pot and boil for 35 minutes.
- Add veggies like carrots when you add the seasoning. If using frozen veggies or squash, add 5 minutes before it’s done cooking.
🫙 Storing and Reheating Instructions:
- How to Store: Place any leftovers in an airtight container and store in the fridge until ready to eat. Consume within 5 days.
- How to Freeze: Place leftovers in a plastic bag, removing as much air as possible. Thaw when ready to eat. Store for up to 4 months in the freezer.
- How to Reheat: Place the caldillo in a microwaveable bowl and reheat on high for 2 minutes. Stir and reheat for 1 more minute. If frozen, thaw and reheat for 3-3 ½ minutes.
🍲 More Mexican Beef Stews:
Caldillo is an incredibly delicious and comforting beef stew that’s perfect for a cozy night in. Serve with tortillas and lime wedges. iBuen provecho!
😋 Hungry for More
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Did you make this recipe? Please rate the recipe below.
Caldillo (Mexican Beef Stew)
Ingredients
- 2 tablespoon oil
- 2 lbs chuck roast cut into 1 inch cubes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon ground cumin (to season beef)
- 1 large onion chopped
- 2 tablespoon minced garlic
- ¼ cup all-purpose flour
- 2 large potatoes peeled and cut into 1-inch cubes
- 3 cups salsa verde (or 24-ounce store-bought jar)
- 16 oz roasted poblano peppers (or for a milder stew, use diced green chiles)
- 4 cups beef broth
- ½ tablespoon ground cumin
- 1 tablespoon oregano (ground or whole)
- 1 teaspoon salt
- Cilantro for garnish
- Lime wedges for serving
Instructions
- Heat the oil in a large stock pot.
- Season the beef with salt, pepper, and cumin.
- Sear the beef in batches, making sure not to over crowd the pot.
- Add the onions and garlic to the meat and cook for 3 to 4 minutes.
- Add the flour and cook for another minute.
- Add the potatoes, salsa verde, poblanos, and broth.
- Stir in ½ tablespoon cumin, oregano and salt.
- Let it simmer on medium for 35 minutes.
- Serve with cilantro and lime wedges.
Notes
-
- For a quicker version, use canned peppers or canned green chilis. Also, you can choose from mild, medium, or hot.
-
- Same goes for the sauce. If you would like to make things easier for you in the kitchen, use store-bought salsa verde.
-
- Instead of flour, mix 2 tablespoon cornstarch and 2 tablespoon water. Add to the pot and boil for 35 minutes.
-
- Add veggies like carrots when you add the seasoning. If using frozen veggies or squash, add 5 minutes before it’s done cooking.
Thank you for providing exact measurements! As you know las abuelitas only tell you the recipes “al tanteo”. This gave me the recipe I loved growing up and now I can feed my kids with. Thanks Maggie!
That was the most challenging part when I first started. My mom, aunts, grandmothers never measured anything. I had to learn what “un poquito” meant. lol. Thank you for your comment.
My new favorite recipe. It adds more time and steps but if you make this with homemade green salsa and bone broth you will never go back.
So glad you liked this recipe! I like to make a big pot of Caldillo for family dinners. Also, making the green salsa ahead of time is the only way to go. It’ll make things go faster. Hope this tip helps!
Absolutely delicious! I add lime, cilantro, and chopped onion before eating.
So glad you enjoyed this recipe. Lime and cilantro are great additions. Thanks for your comment!
Super simple and delicious!
So glad you enjoyed it!
I changed a few ingredients because that’s all I had on hand, The main thing I changed was that I used green enchilada sauce
Sounds like a good change!