Caldillo de Chile Verde is a rustic and deeply comforting stew made with green chiles, chunks of pork or beef, potatoes, and onions simmered in a savory broth. Popular in Northern Mexico and New Mexico, it captures the earthy, smoky flavor of roasted chiles in every spoonful. Serve it with tortillas or over rice — or eat it straight from the bowl on a chilly evening.
⏱️ Prep Time
Task
Time
Prep Time
20 mins
Cook Time
1 hour
Total Time
1 hr 20 mins
🔧 Equipment
Large Dutch oven or heavy-bottomed pot
Cutting board & knife
Wooden spoon
Tongs
Blender (optional for chile sauce)
Roasting pan or skillet (if roasting fresh chiles)
🛒 Ingredients (Serves 6)
Main Ingredients:
2 lbs pork shoulder or pork stew meat, cut into 1-inch cubes (or beef chuck)
1 tbsp vegetable oil or lard
1 medium white onion, diced
3 garlic cloves, minced
1½ cups roasted Hatch green chiles, chopped (or canned/frozen if fresh not available)
3–4 medium Yukon gold or russet potatoes, peeled and cubed
4 cups chicken or beef broth
1 tsp ground cumin
Salt and pepper to taste
Optional:
1/2 cup cilantro, chopped (for garnish)
Lime wedges
Warm flour tortillas or rice, for serving
🌶️ Chile Options:
Fresh Hatch green chiles (preferred) — roast, peel, and chop.
Anaheim chiles — a milder alternative.
Canned green chiles — a good shortcut.
Salsa verde or tomatillo sauce — can supplement if needed, though it adds tanginess.
👨🍳 Instructions
1. Brown the Meat:
Heat oil in a large pot over medium-high heat.
Season pork with salt and pepper.
Brown in batches to avoid overcrowding, about 5–7 minutes per batch.
Remove and set aside.
2. Sauté Aromatics:
In the same pot, add diced onion. Cook for 4–5 minutes until softened.
Stir in garlic and cumin. Cook 1 minute more until fragrant.
3. Add Chiles and Meat Back:
Return pork to the pot.
Add chopped green chiles and stir everything together.
4. Simmer:
Pour in the broth and bring to a boil.
Reduce heat, cover, and simmer gently for 45 minutes.
5. Add Potatoes:
Stir in diced potatoes.
Simmer uncovered for another 20–30 minutes until potatoes and meat are tender and the broth has thickened slightly.
6. Taste & Finish:
Adjust salt and pepper to taste.
Garnish with chopped cilantro and a squeeze of lime if desired.
📊 Nutrition Facts (approx. per serving)
Nutrient
Amount
Calories
~350
Protein
~30g
Carbs
~20g
Fat
~18g
Fiber
~3g
Sodium
~700mg
💡 Tips & Variations
🔥 Tips:
Roasting Chiles: Roast over an open flame or under a broiler until blackened, then peel and deseed.
Thicker Stew: Mash a few potatoes at the end to thicken naturally.
Spice Level: Use a mix of mild and hot chiles to control the heat.
🥄 Variations:
Beef Version: Use beef chuck instead of pork for a beefier take.
Tomatillo Twist: Blend tomatillos into the broth for extra tang.
Vegetarian: Omit meat and use veggie broth, adding more potatoes, zucchini, or pinto beans.
