Caldillo – Beef Stew
Caldillo is a Mexican version of the beef stew; it contains tomatoes, green chiles, and potatoes, among other tasty ingredients. Serve yourself a bowl of this delicious stew this weekend or serve it without the broth and a side of Spanish rice.
1 lb. stew meat
2 large potatoes, cubed
2 tomatoes. chopped
1/4 white onion, chopped
4 large garlic cloves, minced
2 green chiles, roasted, peeled and sliced
1 handful cilantro with stems, chopped
5 cups water
1, 8 oz. can tomato sauce
3 tbsp. tomato bouillon
1 tbsp beef bouillon
1 1/2 tbsp. ground cumin
salt/pepper to taste
2 tbsp. olive oil
– Roast, peel, and chop green chiles (you can substitute these for 1, 8 oz can of roasted green chiles)
– Season beef with salt and pepper
– In a large pot, combine garlic, onion, olive oil, and stew meat. Stir, on medium high, until meat browns.
– Add water. Cover and cook on medium-high for 15 minutes.
– After 15 minutes, uncover and add potatoes, tomatoes, and green chile.
– Add tomato sauce, bouillon, pepper, salt, garlic powder, and cumin.
– Stir, cover, and cook on medium heat for 45-50 minutes or until meat and potatoes are tender.
– After 45 minutes, turn heat off. Add cilantro and stir.
– Set aside to cool, about 20 minutes, before serving. Adjust seasonings.