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Caldillo

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“New Mexico Green Chile Stew. Literally means "thin sauce". This is a stew that my mother made in the fall and winter when we were growing up. We would make fresh tortillas to go with the soup. It's one of my favorite comfort foods, and it's easily modified to specific tastes.”
READY IN:
50mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 lb cubed pork steak
  • 2 cups diced potatoes
  • 12-34 cup finely chopped onion
  • 1 clove garlic, minced
  • 2 teaspoons salt
  • 14 teaspoon celery salt
  • 14 teaspoon oregano
  • 18 teaspoon comino, to taste
  • 12 cup chopped green chili pepper (canned variety just won't do. Try to order some fresh frozen New Mexico green chiles like Bueno Food)
  • 4 cups water
  • 2 -4 key limes, quartered (optional)
  • 14 cup chopped cilantro (optional)
  • 2 cups chopped lettuce (optional)

Directions

  1. Brown the meat in a large (3 quart) saucepan over medium heat.
  2. Add potatoes and cook until the potatoes turn brown on the edges, about 10 minutes.
  3. Add 1/2 cup onion, garlic and seasonings, cook for 3 minutes.
  4. Add water and green chiles, cover and simmer on low heat until potatoes are tender, about 20-30 minutes.
  5. Put limes in a small bowl, cilantro in a small bowl, lettuce in a small bowl, and the leftover onion (if you stil have the 1/4 cup leftover)- use them like condiments or garnishes that your guests can put in their soup if they would like.
  6. This is just an option- since I now live in Texas, most of my Mexican friends use these condiments, and they really do enhance flavors and texture of soups like caldillo, posole, and menudo.
  7. Enjoy!

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