“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.