Caldillo (New Mexican Green Chile Stew)

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Ready In:
1hr 15mins




  • Cube meat, sprinkle with salt and fry until brown in oil.
  • Add potatoes to browned meat together with onion, garlic, salt, chili and enough water to cover.
  • Continue to add water if necessary.
  • It will have a soupy consistency.

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  1. lauraschnyders
    I make this style Green Chile Stew all of the time. It is absolutely the best with Hatch Green Chile. The only difference between mine and yours is that I add tomatoes and season with Cumin, a dash of parsley, and black pepper. It fills the house with such a wonderful aroma!!! Smells like home, New Mexico.
  2. cervantesbrandi
    I make this type of green chile all the time. I usually use dynamite and mira sol chiles. Abolutely delicious with fresh homemade flour tortillas. THanks!
  3. femmenoire
    Good for the no chili direction...most people from New Mexico know to use Hatch green. There IS no other substitute.
  4. Momma of 24
    Brings back fond memories from when I lived in New Mexico. But I made the "poor man's" version but substituting ground beef for the cubed meat. I also substituted canned diced potatoes since my schedule is really tight. I was taught while living in N.M. to roast my Anaheim peppers on the grill or under the broiler, then put them in a paper bag to steam them (this makes peeling them much easier) for about 10-15 minutes, seed them and then chop them. I make a ton of these at once and freeze them in snack size zipper bags for future use. Thank you for reminding me how good a easy meal can taste.
  5. Dorothy Harman
    This Recipe rated a "Rave" in my house. Easy to make and delicious. I made a few adjustments for my "spicey loving" household and it was still terrific.


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