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Caldillo de Chile Verde

Caldillo de Chile Verde
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Caldillo de Chile Verde is a classic Mexican stew featuring tender lean meat simmered in a vibrant, tangy broth made from roasted green chilies and tomatillos. This wholesome, comforting dish combines fresh vegetables, herbs, and warming spices to create a soul-soothing meal perfect for any season, with easy customization for heat level and dietary preferences.

Ingredients

Scale

Main Ingredients

  • 4–6 green chilies (mild or spicy, to taste)
  • 6–8 tomatillos, husked and rinsed
  • 1 lb lean pork or chicken, cut into bite-sized pieces
  • 1 large onion, quartered
  • 3 cloves garlic
  • 4 cups chicken broth or water
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste

Fresh Herbs & Garnishes

  • 1/2 cup freshly chopped cilantro
  • Diced white onion (for serving)
  • Sliced radishes (for serving)
  • Lime wedges (for serving)

Optional Add-Ins and Variations

  • Potatoes or mushrooms (for vegetarian version)
  • Carrots, zucchini, or corn (extra veggies)
  • Jalapeños or serranos (for extra heat)
  • Queso fresco or avocado slices (for serving)

Instructions

  1. Prepare the Green Chilies and Tomatillos: Roast the green chilies and tomatillos until they develop light char marks and soften. This enhances their flavor and eases blending.
  2. Blend the Sauce: Let the roasted vegetables cool slightly, then blend them together with onions, garlic, cumin, and oregano until smooth and vibrant green, forming the base sauce for the stew.
  3. Cook the Meat: In a large pot over medium-high heat, sear the lean pork or chicken pieces until browned on all sides. Remove the meat and set aside.
  4. Combine and Simmer: Pour the blended sauce and chicken broth into the pot, bring to a boil, then return the browned meat. Lower the heat to a gentle simmer and cook until the meat is tender and flavors meld, about 30-40 minutes.
  5. Final Touches: Stir in freshly chopped cilantro and season with salt and pepper to taste. Adjust the heat by adding more chilies or acidity with lime juice if desired before serving.

Notes

  • Use fresh tomatillos and green chilies for the best bright and tangy flavors.
  • Roasting the vegetables is key to adding depth and smokiness that boiling alone doesn’t provide.
  • Simmer the stew gently on low heat to achieve tender meat and fully developed flavors.
  • Taste and adjust seasoning gradually throughout cooking to maintain balance.
  • Serve hot for maximum comfort and authentic flavor enjoyment.

Nutrition

Keywords: Caldillo de Chile Verde, Mexican stew, green chili stew, tomatillo stew, comforting soup, Mexican comfort food

Find it online: https://tastebudtrek.com/caldillo-de-chile-verde/