Crock Pot Chile Verde Stew (Caldillo)

4.00 (4)
⏱ 380 mins 🍽 8 serving(s) 🏷 Stew

This hearty beef stew is flavoured with roasted green chillies, cumin, and a hint of clove. It simmers slowly in a crock pot until the meat and potatoes are perfectly tender. Chopped fresh cilantro and optional jalapeños are stirred in towards the end of cooking. It's traditionally served warm with tortillas for a satisfying meal. The recipe yields enough for eight servings.

Crock Pot Chile Verde Stew (Caldillo)

Ingredients

  • 2 lbs lean boneless beef stew meat
  • 1 (14 1/2 ounce) can diced tomatoes
  • 2 teaspoons beef bouillon powder
  • 2 tablespoons lemon juice
  • 2 garlic cloves, minced
  • 1/2 teaspoon sugar
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cloves
  • 1 medium onion, chopped
  • 8 large green chilies, roasted, peeled and chopped
  • 3 medium potatoes, diced in 1 inch cubes
  • 1 cup water
  • 1 -2 medium jalapeno pepper, seeded and sliced (optional)
  • 1/3 cup cilantro
  • salt

Method

  1. Place all the listed ingredients into a 6 quart crock pot, but leave out the cilantro and jalapeño peppers.
  2. Yukon Gold potatoes are recommended for this dish. wash them and leave the skins on before dicing.
  3. Give everything in the pot a good stir to mix it all together.
  4. Put the lid on, set the crock pot to low, and let it cook for about 5 to 6 hours, or until the beef and potatoes are nearly tender.
  5. Stir in the chopped cilantro, and add the sliced jalapeño peppers now if you want extra spice.
  6. Let the stew continue to cook for another 30 minutes to 1 hour.
  7. Dish it up while it's hot, accompanied by your preferred type of tortillas.
  8. This stew tastes even better when reheated and enjoyed the following day.

Nutrition (per serving)

Sodium201300 mg

Recipe details

CategoryStew
AuthorPaulaG