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4.86 from 7 votes

Caldillo Durangueño, a Traditional Beef Stew from Durango, Mexico

Caldillo Durangueño, a traditional beef stew from Durango, Mexico. Deep, robust, and full of delicious chile flavors in a tomato broth.  
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dinner
Cuisine: Mexican
Servings: 6
Calories: 507kcal

Ingredients

  • 2 tablespoons olive oil
  • 2 lbs beef chopped into 1-inch pieces
  • 1 tbspn Salt
  • 1 teaspoon pepper
  • 4 chile pasado toasted, cut lengthwise, deveined, and finely chopped
  • 4 poblano pepper roasted, skin removed, and sliced
  • 6 tomatoes diced
  • ½ onion diced
  • 2 garlic cloves
  • 1 tablespoon whole cumin
  • 8 cups beef broth divided

Instructions

  • In a large stockpot, heat up the oil.
  • Salt and pepper the beef.
  • Add the beef to the pot and brown on all sides.
  • Remove meat from pot and set aside.
  • Drain any excess fat.
  • Add the chile pasado and chile poblano to the pot.
  • Cook for 2 minutes. Stirring constantly.
  • In a blender, add tomatoes, onion, garlic, cumin and just enough beef broth to blend everything.
  • Blend until smooth.
  • Add the tomato mixture to the pot and stir to combine.
  • Let cook for 1 minute.
  • Return the meat to the pot.
  • Add the remaining beef broth.
  • Cover and simmer for 20 minutes.
  • Don’t forget to check for salt.
  • Serve and enjoy.

Notes

In the meantime, make your tomato mixture. Blend until smooth.

Nutrition

Calories: 507kcal | Carbohydrates: 13g | Protein: 32g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 107mg | Sodium: 2260mg | Potassium: 1139mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1616IU | Vitamin C: 125mg | Calcium: 84mg | Iron: 5mg