Caldillo de Chile Verde

A hearty, comforting stew with tender meat (or tofu) simmered in a zesty green chile sauce. Packed with potatoes, tomatoes, and warm spices, this flavorful dish is perfect served with cheese, sour cream, and warm tortillas.

Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Special Equipment: Dutch oven

Ingredients

• 1 lb protein of choice (beef, pork, chicken, or tofu), minced or cubed evenly

• 1–2 tablespoons extra virgin olive oil or bacon grease

• ½ cup onion, diced

• 2–4 cloves garlic, minced

• 1 ½ teaspoons garlic powder

• ¼ teaspoon cumin powder

• 1 teaspoon black pepper

• 1 jar green salsa or 1 can green enchilada sauce

• 1 cup stock (chicken, beef, or vegetable) or water

• 1 large potato, peeled and cubed

• 1 can 10 oz diced tomatoes with green chilies (with juice)

• Salt, to taste

For Garnish:

• Fresh cilantro

• Shredded cheese

• Sour cream

• Warm tortillas

Directions

1. Sauté Onions: In a large pan or Dutch oven, heat the oil or bacon grease over medium heat. Add the diced onions and cook until softened.

2. Brown the Protein: Add the protein of choice (cubed evenly for uniform cooking). Cook until lightly browned.

3. Season & Sauté: Stir in minced garlic, garlic powder, cumin, and black pepper. Sauté briefly, being careful not to burn the garlic. Add salt if desired.

4. Add Liquids & Vegetables: Add the diced tomatoes with green chilies (including juice), green salsa or enchilada sauce, stock, and cubed potato. Stir well.

5. Simmer: Bring to a simmer, cover, and cook gently, stirring occasionally to prevent sticking, until the potatoes are tender and the meat is fully cooked (about 20–30 minutes, depending on the protein).

6. Taste & Adjust:Taste and adjust seasoning as needed. Serve hot in bowls, garnished with cheese, cilantro, or sour cream, and offer warm tortillas on the side.