Caldillo Beef Stew

“Caldillo” roughly translates to “Thick Soup.” While this recipe has many variations, it is similar to Mexican posole. Usually made with beef, it is popular in southwest New Mexico and Texas.
A hearty favorite.

Culled from The Hatch Chili Cookbook, no longer in print.


2 lbs. cubed round steak
2 tsp. bacon grease
6 cups water
8 oz. chopped Spanish onion
2 tomatillos, quartered
1/8 cup washed cilantro leaves
2 cups chopped Hatch NM green chilis
1/2 cup tomato sauce
3 cloves minced garlic
2 tsp. salt
1 tsp. ground black pepper
1 tsp. ground cayenne pepper
4 medium potatoes
4 large peeled carrots
8 large flour tortillas
Chopped green scallion as garnish


In 5 qt. stew pot or Dutch oven, brown the cubed meat in bacon grease. Add water and bring to a boil. Reduce heat to a simmer, add the onion, tomatillo, chili, tomato sauce, garlic, salt and pepper.

Simmer 45 minutes to 1 hour or until meat is tender, then add chopped potatoes and carrots.

Continue to simmer until vegetables are tender (about 1/2 hour.) At the last 15 minutes, add the cilantro leaves.

Makes 8 servings.

Serve with warm tortillas and garnish with chopped scallion.


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