Green Chili Stew (caldillo)

Ready in 45 minutes

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"

- jimleonard

Top-ranked recipe named "Green Chili Stew (caldillo)"

4.9 avg, 8 review(s) 100% would make again

Ingredients

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1 1/2 pound Pork tenderloin; cut in cubes
2 tablespoon Olive oil; or canola oil
1 large Onion; roughly chopped
1 large Jalapeno pepper; seeded and diced-optional-see notes
2 Anaheim pepper; seeded and roughly chopped-optional-see notes
3 cloves Garlic; minced
1 1/2 teaspoon Ground cumin
1 teaspoon Salt
1/4 teaspoon White pepper
1 Bay leaf
3 medium Potatoes; peeled and roughly chopped
1 cup Water
1 can (12 oz) Chicken broth
1 can (12 oz) Beef broth
1 14.5-oz can Mexican Style Diced Tomatoes; undrained

Original recipe makes 6

Servings  

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.

Notes

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.

Credits

Added on Award Medal
Calories Per Serving: 273 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Just like my grandmother's green chile stew! Since my green chile was already roasted and peeled, I added it with the potatoes
Valerie411 10 months ago
Didn't have Anaheim pepper on hand, so I used green bell pepper and it was still great tasting!
angembrey 11 month ago
lisahammond714 1 year ago
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.
jimleonard 1 year ago
Very yummy... Made this last night my husband loved it... All he requested was to maybe add some corn and chopped carrots in the next cold rainy day...
dre2010 1 year ago
I did not find this spicy at all, but then, I eat a lot of hot foods. I used probably a bit more than one jalapeno and two large Anaheim chilis. Both my son and I enjoyed it a lot. Thanks!
TE5LA 1 year ago
This is very spicy, so if you're sensitive to spicy foods, omit the peppers or use only a half of an Anaheim pepper. [I made edits to this recipe.]
Beachbumette 6 years ago
[I posted this recipe.]
Beachbumette 6 years ago
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