My Grandma’s Green Chile Caldito with Tortillas

Ingredients:

Main Ingredients:

1 lb ground beef (80/20 for richer flavor) or diced steak (for a heartier texture)

1–2 tablespoons all-purpose flour (for thickening)

2–3 medium potatoes, diced

1 cup roasted and peeled New Mexico green chile, chopped (or to taste)

1 packet McCormick brown gravy mix (or 3 tablespoons homemade gravy base)

About 2 cups chicken broth (add more for a soupier texture)

½ medium onion, chopped (optional)

1 teaspoon salt (or to taste)

½ teaspoon black pepper

½ teaspoon garlic powder

Fresh tortillas, for serving

Brown the Meat

In a large pot or deep skillet, cook the ground beef (or diced steak) over medium heat until browned.

Drain any excess fat if needed.

Add the Flour
Sprinkle in the flour and stir well to coat the meat.

Continue cooking for 1–2 minutes until the flour is lightly toasted — this step helps thicken the caldito later and deepens the flavor.

Build the Base

Add the diced potatoes, chopped roasted green chile, and onions (if using).

Stir everything together until well combined and fragrant.

Add Broth and Seasonings

Pour in the chicken broth, then stir in the gravy mix until dissolved.

Add salt, pepper, and garlic powder to taste. Mix well.

Simmer to Perfection

Bring the mixture to a hard boil for about 3–5 minutes, then reduce the heat to low.

Let it simmer uncovered for 20–25 minutes, or until the potatoes are soft and the broth has thickened into a rich, flavorful gravy.

Serve and Enjoy

Ladle the caldito into bowls and serve hot with warm, soft tortillas on the side — perfect for dipping or wrapping.

For extra flavor, use homemade roasted Hatch green chile if available — its smoky heat elevates the entire dish.

If you like your caldito thicker, let it simmer a bit longer uncovered. For a soupier version, add more chicken broth.

A sprinkle of fresh cilantro or a squeeze of lime just before serving adds brightness to the rich, earthy stew.