Caldillo Northern New Mexico Style Soup Recipes

CALDILLO

Caldillo image

A hearty dinner ready in an hour! Enjoy this spicy soup featuring beef, tomatoes and potatoes - a tasty meal.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 8

Ingredients

1 lb boneless beef sirloin steak (about 1/2 inch thick), cut into 1-inch cubes
Cooking spray
1 container (8 oz) refrigerated prechopped onion
3 cups water
2 cans (14.5 oz each) diced tomatoes with green chiles, undrained
1 teaspoon ground cumin
3 cups cubed (1/2 inch) unpeeled Yukon Gold or red potatoes
1/4 cup chopped fresh cilantro, if desired

Steps:

Spray 5-quart Dutch oven with cooking spray; heat over high heat. Spray beef with cooking spray. Add to Dutch oven; cook 3 minutes, stirring frequently. Add onion. Cook 5 minutes longer, stirring frequently, until liquid is evaporated and beef and onion are browned.
Stir in water, tomatoes and cumin. Heat to boiling; reduce heat to medium. Cover; simmer 20 minutes. Add potatoes. Cover; simmer 10 minutes longer or until potatoes are tender. Remove from heat. Stir in cilantro.

Nutrition Facts : Calories 210, Carbohydrate 23 g, Fiber 3 g, Protein 16 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 540 mg

CALDILLO (NEW MEXICAN GREEN CHILE STEW)

Caldillo (New Mexican Green Chile Stew) image

Make and share this Caldillo (New Mexican Green Chile Stew) recipe from Food.com.

Provided by Jellyqueen

Categories Stew

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs lean beef round or 2 lbs pork
2 tablespoons oil
3 medium potatoes, diced
1/2 cup onion, sliced
1 garlic clove, minced
2 teaspoons salt
6 green chili peppers

Steps:

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.

CALDILLO

Caldillo image

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.

Provided by deborah03

Categories Stocks

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

3 lbs cubed stew meat
1 1/2 cups diced onions
4 -5 tablespoons bacon grease
3 cups canned diced tomatoes, undrained
1 1/2 cups green chili peppers, strips peeled and roasted
1/2 cup beef stock or 1/2 cup beef broth
1/2 cup chicken stock or 1/2 cup chicken broth
2 teaspoons salt
2 teaspoons pepper
2 teaspoons garlic salt or 2 teaspoons garlic powder (whichever you prefer)
2 teaspoons cumin
2 lbs potatoes, peeled and cubed small

Steps:

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

Nutrition Facts : Calories 1262.5, Fat 79.7, SaturatedFat 31.9, Cholesterol 241.1, Sodium 1959.7, Carbohydrate 65.6, Fiber 9.8, Sugar 15, Protein 71.3

CALDILLO -- SOUTH OF THE BORDER STEW

Caldillo -- South of the Border Stew image

This is a nice stew; make it as spicy as you like by adding or reducing the amounts of chili peppers. I happen to be fond of Ancho Chili Peppers. Please feel free to substitute your own favorites! Serve with your choice of tortillas

Provided by Chef Michael Callah

Categories Stew

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 lb beef, cubed (Chuck roast works well)
1/2 cup onion, diced
bacon drippings
1 cup tomatoes, seeded & diced
1/2 cup ancho chili, roasted skinned, seeds removed
2 cups beef stock
1 teaspoon salt
1 teaspoon pepper
1 tablespoon garlic, minced
2 teaspoons ground cumin
1 lb potato, cubed
1 cup carrot (diced)

Steps:

Sauté the beef and onions in the bacon drippings.
Add tomatoes, sliced green chilies, stocks and seasonings.
Cook over low heat until meat is tender (about two hours).
Add cubed potatoes and carrots during last 30 minutes.

INSTANT POT® CALDILLO

Instant Pot® Caldillo image

Caldillo is a Mexican stew that is filled with beef, potatoes, and green chiles. Works great in the Instant Pot®.

Provided by My Hot Southern Mess

Categories Soups, Stews and Chili Recipes Stews Beef

Time 1h30m

Yield 8

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 pounds cubed beef stew meat
1 onion, diced
4 cups beef broth
4 russet potatoes, peeled and diced
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (8 ounce) can chopped green chiles, drained (such as Hatch®)
2 teaspoons Mexican oregano
2 teaspoons minced garlic
2 teaspoons cumin
1 teaspoon dried chipotle chile powder
1 teaspoon chili powder
½ teaspoon ground black pepper

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and sear beef cubes until browned on all sides, 5 to 8 minutes. Remove browned beef from the pot and set aside. Add onion and cook until soft and translucent, about 5 minutes. Turn off Saute function.
Return beef to the pot with onions. Mix in beef broth, potatoes, diced tomatoes, green chiles, oregano, garlic, cumin, chipotle chile powder, chili powder, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Nutrition Facts : Calories 370 calories, Carbohydrate 25.4 g, Cholesterol 62.6 mg, Fat 19.3 g, Fiber 3.8 g, Protein 23.1 g, SaturatedFat 6.7 g, Sodium 919.6 mg, Sugar 3.6 g

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