Caldillo de Chile Verde
Serves 1
Directions
- 1Mix flour, garlic salt, black pepper, and salt in a small bowl.
- 2Sprinkle the flour mixture over the cubed beef chuck roast and toss to coat.
- 3Heat oil in a pot over medium-high heat and sear the beef in batches until browned.
- 4Add the chopped onion and minced garlic cloves to the pot and sauté.
- 5Stir in the Roma tomatoes, roasted and chopped jalapenos, serrano peppers, and hatch or Anaheim peppers.
- 6Add ground cumin, oregano, and salt.
- 7Pour in 4 cups of chicken broth and bring to a simmer.
- 8Return the seared meat to the pot.
- 9Reduce heat to medium-low, cover, and cook.
- 10Stir in the potatoes.
- 11Cover and cook until the potatoes are tender.
Ingredients
- 3 lb beef chuck roast
- 1/4 cup all-purpose flour
- 1 tsp garlic salt
- 2 tsp black pepper
- 2 1/2 tsp coarse salt
- avocado oil
- 1 small onion, chopped
- 3 garlic clove, minced
- 3 roma tomato
- 2 jalapeno, roasted and chopped
- 2 serrano pepper, roasted and chopped
- 10 hatch or anaheim pepper, roasted, cleaned and chopped
- 1 tsp ground cumin
- 1 tsp oregano
- 1 tsp salt
- 4-6 cup chicken broth
- 5 potatoes
Equipment
whiskmixing bowlpottongsmesh skimmerwooden spooncolander
Tips
- Use pork shoulder instead of beef chuck roast if preferred.
- Add 2 more cups of broth if you want it more runny.
- Water can be used instead of chicken broth.
- Mix the stew every 30 minutes to prevent sticking to the bottom of the pot.
