Green Chili Stew (caldillo)
Excellent Mexican stew. Serve over rice or wrapped in flour tortillas or serve like a soup. Add sour cream, cilantro, or grated cheese as a garnish.
"Just made this tonight and it was great!! I added corn and black beans, my family loved it. I have traditional chile verde recipes from my time owning a restaurant in Cabo, but it takes two days to make. Using tenderloin makes this easy and delicious. Add your favorite herbs and make it your own, a great starter recipe for a week night south of the border staple.
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|1 1/2 poundPork tenderloin; cut in cubes|
|2 tablespoonOlive oil; or canola oil|
|1 largeOnion; roughly chopped|
|1 largeJalapeno pepper; seeded and diced-optional-see notes|
|2 Anaheim pepper; seeded and roughly chopped-optional-see notes|
|3 clovesGarlic; minced|
|1 1/2 teaspoonGround cumin|
|1/4 teaspoonWhite pepper|
|1 Bay leaf|
|3 mediumPotatoes; peeled and roughly chopped|
|1 can (12 oz)Chicken broth|
|1 can (12 oz)Beef broth|
|1 14.5-oz canMexican Style Diced Tomatoes; undrained|
Green Chili Stew (caldillo) Preparation
Brown the pork in oil in a large saucepan or dutch oven. Add the onion, peppers, garlic, and spices. Saute until the vegetables are tender and add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Discard bay leaf before serving.
This is very spicy. If you are sensitive to spicy foods, omit the peppers (especially the jalapeno) or just use 1/2 of an Anaheim pepper. The flavor will still be very good.
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