Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

from the cookbook called seasoned with sun by the junior league of el paso. i make this all the time during the fall and winter months. my family loves it.

Ingredients Nutrition

Directions

  1. Brown beef and saute onions in bacon grease.
  2. Add diced tomatoes, chile strips, both beef and chicken broths, and all seasonings to beef and onions mixture.
  3. Simmer over low heat until meat is tender.
  4. Add cubed potatoes during the last 30 minutes of cooking.
  5. This freezes well before the potatoes are added.
  6. This mexican stew can be served with warm dinner rolls, flour tortillas, or even cornbread.
  7. It makes one gallon of stew.

Reviews

(3)
Most Helpful

This is a fantastic recipe - Thank you! My husband is from El Paso and his father helped establish the first little league in El Paso so I knew I had to try this recipe. I did make a few changes; 1 1/2 pds cubed sirloin roast as I thought 3 lbs was too much meat; I only used 2 TLBS bacon grease and that was plenty; 1 cup chicken stock instead of 1/2 cup; 1 tsp pepper. This is one of my new favorite recipes and my husband really likes it too. Thanks again!

Brenda #6 September 26, 2007

Great recipe! Lots of flavor! I ended up substituting two cups of the canned diced tomatoes for 1 can of the Rotel diced tomatoes with habaneros. I like it HOT!! Will definitely make this recipe again!

tnavedo5 June 15, 2010

I'm from El Paso, TX also and this is a great basic Caldillo recipe. Since my family loves vegetables, we also add some Mexican squash, zucchini, and/or corn. It's a great one pot meal!

oroarkcpa January 04, 2009

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