Caldillo-Slow Cooked Green Chile Goodness
Posted by Billy on August 8th, 2007
We were painting the utility closet where my crock pot lives and moving it got me thinking about caldillo. It is a stew of sorts but with the flavors kicked way up through the use of New Mexico green chile and other Southwest seasonings. I like to use a Crockpot so that the stew meat comes out fork tender. And this recipe from my wife’s side of the family has a surprise ingredient.
We always throw a cup of black coffee into the caldillo. Yup, a cup of coffee.
Into a Crockpot, add the following:
- 1 and 1/2 lbs of beef or pork stew meat cut into bite sized pieces
- 2 4 oz cans of chopped green chile, preferably Hatch
- 1 whole fresh jalapeņo
- 1 medium white or yellow onion chopped
- 2-3 medium potatoes peeled and chopped into bite sized pieces
- 1 14.5 oz can of diced stewed tomatoes
- 4 cloves of garlic minced
- 1 teaspoon each of ground cumin and coriander
- Salt and pepper to taste
- 1 cup of black coffee, left over from breakfast is fine.
Get everything in the Crockpot and add enough water to cover ingredients. Add more jalapeņos or a couple of Serrano peppers if you like your caldillo hotter. Cook on high 4 to 5 hours until potatoes are tender. 8-10 hours on low. Serve in bowls with warm tortillas on the side.