Caldillo (Mexican Beef Stew)

Caldillo served in a white bowl with a spoon and corn tortilla.

5 from 6 votes

Caldillo is the ultimate comfort food. This authentic Mexican stew features beef and potatoes covered in a rich green sauce. It’s a delicious and cozy dish you don’t want to miss.

Prep Time10

Cook Time45

Total Time55

Course: Dinner

Cuisine: Mexican

Servings: people

Calories: 485kcal

Author: Maggie Unzueta

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

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.

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