Caldillo South Of The Border Stew Recipes

CALDILLO (NEW MEXICAN GREEN CHILE STEW)

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 -- SOUTH OF THE BORDER STEW

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.

CALDILLO

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.

CALDILLO

Steps:

• Brown the meat in a large (3 quart) saucepan over medium heat.
• Add potatoes and cook until the potatoes turn brown on the edges, about 10 minutes.
• Add 1/2 cup onion, garlic and seasonings, cook for 3 minutes.
• Add water and green chiles, cover and simmer on low heat until potatoes are tender, about 20-30 minutes.
• Put limes in a small bowl, cilantro in a small bowl, lettuce in a small bowl, and the leftover onion (if you stil have the 1/4 cup leftover)- use them like condiments or garnishes that your guests can put in their soup if they would like.
• This is just an option- since I now live in Texas, most of my Mexican friends use these condiments, and they really do enhance flavors and texture of soups like caldillo, posole, and menudo.
• Enjoy!