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 or slow cooker, 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 jalape�o
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 jalapenos or a couple of Serrano peppers if you like your caldillo hotter. Cook on high 4to 5 hours until potatoes are tender. 8-10 hours on low.
Serve in bowls with warm tortillas on the side.