Green Chili Stew (caldillo)

Name: Green Chili Stew (caldillo)
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 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

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.

Category: Soups, Stews and Chili

Cuisine: not set

☆☆☆☆☆

9 reviews

Ready in 45 minutes

by Beachbumette

Ingredients

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

Directions

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.

Reviews

☆☆☆

I don't know if the substitution I had to make (Poblano for Anaheim) due to availability made a big difference or not. I served this over brown rice and thought it was pretty good. With Poblano it is mild in spice, but still flavorful. If serving over rice, I'd probably cut back one potato. I don't label this a keeper, but I'm glad I made it.

jbooshey

☆☆☆☆☆

Just like my grandmother's green chile stew! Since my green chile was already roasted and peeled, I added it with the potatoes

Valerie411

☆☆☆☆☆

Didn't have Anaheim pepper on hand, so I used green bell pepper and it was still great tasting!

angembrey

☆☆☆☆☆

lisahammond714

☆☆☆☆☆

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

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