Directions
Prepare the Meat: In a large pot, heat the vegetable oil over medium-high heat. Add the pork shoulder or beef chuck pieces and brown them on all sides. This should take about 5-7 minutes.
Sauté the Aromatics: Add the chopped onion to the pot and cook until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add the Chilies and Potatoes: Stir in the roasted, peeled, and chopped green chilies. Add the diced potatoes to the pot and mix everything together.
Season and Simmer: Pour in the chicken or beef broth, then add the ground cumin, dried oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 45 minutes to 1 hour, or until the meat and potatoes are tender.
Garnish and Serve: Ladle the stew into bowls and garnish with fresh chopped cilantro. Serve with lime wedges on the side for an extra burst of flavor.
Kitchen Equipment Needed
Large pot or Dutch oven
Cutting board
Sharp knife
Wooden spoon or spatula
Roasting pan (for chilies)
Ladle
Tips and Shortcuts
Roasting Chilies: To save time, you can use canned green chilies instead of roasting fresh ones. However, roasting them yourself gives a more authentic flavor.
Meat Alternatives: If you prefer, you can use chicken thighs instead of pork or beef. Just adjust the cooking time as needed.
Spice Level: Adjust the number of chilies based on your heat preference. For a milder stew, use fewer chilies or choose a milder variety like Anaheim.
Thicker Stew: For a thicker consistency, mash some of the potatoes against the side of the pot towards the end of cooking.
Storing Leftovers
Store any leftover Caldillo de Chile Verde in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through. This stew also freezes well; simply let it cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
