Caldillo de Chile Verde Recipe

Ingredients

For the Stew

Pork shoulder or beef (2 pounds) – Cut into bite-sized chunks for slow simmering

Olive oil or lard (1 tablespoon) – Traditional cooking fat for depth and richness

Medium yellow or white onion (1), finely diced – Builds a savory, aromatic base

Garlic cloves (3), minced – Adds warmth and complexity

Tomatillos (1 pound), husked and rinsed – Provide the bright, tangy backbone of the stew

Fresh green chiles (4–5), roasted, peeled, and diced – Hatch, poblano, or Anaheim for classic chile verde flavor

Chicken or beef broth (2 cups) – Creates a rich, savory broth

Ground cumin (1 teaspoon) – Adds earthy warmth

Dried oregano (1 teaspoon) – Brings herbal depth

Salt and freshly ground black pepper – To taste

For Garnish

Fresh cilantro, finely chopped – Adds freshness and color

Lime wedges – Brightens the finished stew

Warm tortillas or crusty bread – For serving and soaking up the broth

Prepare the chiles and tomatillos

Roast the green chiles over an open flame, under a broiler, or in a hot dry skillet until the skins are blistered and charred.

Transfer them to a covered bowl or sealed bag and let steam for about 10 minutes.

Peel away the skins, remove seeds if desired, and dice the chiles.

In the same skillet, roast the tomatillos until softened and lightly charred.

Transfer them to a blender and pulse into a coarse purée. Set aside.

Brown the meat

Heat the olive oil or lard in a large, heavy-bottomed pot over medium-high heat.

Season the pork or beef pieces generously with salt and pepper.

Add the meat to the pot and sear on all sides until well browned.

Remove and set aside.

Sauté the aromatics

Reduce the heat to medium.

Add the diced onion to the same pot and cook for 3–4 minutes, until softened and translucent.

Stir in the garlic and cook for about 1 minute, just until fragrant.

Build the stew

Return the browned meat to the pot.

Add the tomatillo purée, diced green chiles, broth, cumin, oregano, and additional salt and pepper to taste.

Stir well to combine.

Simmer until tender

Bring the stew to a gentle boil, then reduce the heat to low.

Cover and simmer for 1½ to 2 hours, stirring occasionally, until the meat is fork-tender and the flavors are fully developed.

Add more broth if needed to maintain a stew-like consistency.

Finish and serve

Taste and adjust seasoning as needed.

Ladle the Caldillo de Chile Verde into bowls and garnish with fresh cilantro and a squeeze of lime.

Serve hot with warm tortillas or crusty bread for dipping.