# Caldillo de Chile Verde

- Servings: 1 servings
- Cuisine: Mexican
- Category: Dinner
- Language: en

## 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

## Instructions

1. Mix flour, garlic salt, black pepper, and salt in a small bowl.
2. Sprinkle the flour mixture over the cubed beef chuck roast and toss to coat.
3. Heat oil in a pot over medium-high heat and sear the beef in batches until browned.
4. Add the chopped onion and minced garlic cloves to the pot and sauté.
5. Stir in the Roma tomatoes, roasted and chopped jalapenos, serrano peppers, and hatch or Anaheim peppers.
6. Add ground cumin, oregano, and salt.
7. Pour in 4 cups of chicken broth and bring to a simmer.
8. Return the seared meat to the pot.
9. Reduce heat to medium-low, cover, and cook.
10. Stir in the potatoes.
11. Cover and cook until the potatoes are tender.

## Equipment

- whisk
- mixing bowl
- pot
- tongs
- mesh skimmer
- wooden spoon
- colander

## 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.

## Source

- Original video: https://www.facebook.com/share/v/1Etg7rtYPQ/
- Creator: Cooking Con Claudia
- Recipe page: https://www.cliprecipe.com/recipe/17659aec-4301-4a25-82d3-bef003f984e3
- Extracted: 2026-09-11

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt