🌶️ Caldillo de Chile Verde
📝 Ingredients (Serves 4–6)
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1½ lbs pork shoulder or pork stew meat (cut into chunks)
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1 tbsp oil or lard
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1 small onion, chopped
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3 cloves garlic, minced
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4–6 fresh green chiles (Anaheim, Hatch, or poblano), roasted & peeled
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2 medium potatoes, diced
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3 cups chicken broth
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1 tsp ground cumin
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½ tsp oregano (Mexican oregano if possible)
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Salt & black pepper to taste
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Fresh cilantro (optional, for garnish)
👩🍳 Instructions
1️⃣ Roast the Chiles
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Roast chiles over an open flame or under the broiler until blistered.
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Place in a covered bowl or bag to steam 10 minutes.
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Peel skin, remove seeds (optional), and chop.
2️⃣ Brown the Pork
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Heat oil in a large pot over medium-high heat.
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Season pork with salt and pepper.
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Brown on all sides (about 5–7 minutes).
3️⃣ Build the Flavor
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Add onion and cook until soft.
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Stir in garlic and cook 30 seconds.
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Add cumin and oregano.
4️⃣ Simmer
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Add chopped chiles, potatoes, and broth.
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Bring to a boil, then reduce to low.
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Cover and simmer 45–60 minutes until pork is tender and potatoes are soft.
5️⃣ Finish
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Adjust salt and pepper.
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Garnish with chopped cilantro if desired.
🍽️ Serve With
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Warm flour or corn tortillas
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Mexican rice
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Refried beans
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Lime wedges on the side
💡 Variations
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Add tomatillos for a tangier version.
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Use beef instead of pork.
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Make it spicier with serrano chiles.
If you’d like, I can also share a New Mexico–style caldillo version or a slow cooker adaptation.