Caldillo de Chile Verde 🌶️🍖
“This is the ultimate Mexican comfort food! With tender pork, smoky green chile sauce, and golden potatoes, this rich and hearty stew is perfect for gatherings or a cozy night at home. Serve it with warm tortillas, rice, and beans for a meal that will keep everyone coming back for seconds.”
🛒 Ingredients
For the Pork:
- 3 ½ lbs pork butt/shoulder, cut into 1-inch cubes
- 2 tsp salt (plus more to taste)
- 2 tsp granulated garlic
- 1 tsp black pepper
- ½ cup pork lard or avocado oil (for browning)
For the Green Chile Sauce:
- 13 large Anaheim peppers (about 900g), stems and seeds removed
- 2 large poblano peppers (about 250g), stems and seeds removed
- 4 large jalapeños (about 240g), stems removed
- 1 large onion (about 300g)
- 12 cloves garlic (60g)
- 8 medium tomatillos (250g), husked
- 1 handful fresh cilantro 🌿
- 1 tsp cumin seeds
- 1 tsp dried oregano
- 4 bay leaves
- Salt, to taste
- 5 cups water, divided
For the Potatoes:
- 2 medium Russet potatoes, cubed
- ¼ cup oil (for frying)
- Salt and pepper, to taste
📋 Instructions
1. Prepare the Pork
- In a large bowl, season pork cubes with salt, granulated garlic, and black pepper. Toss well and set aside.
2. Roast the Vegetables
- Preheat broiler to high.
- Place Anaheim, poblano, and jalapeño peppers on a foil-lined baking sheet.
- On another sheet, place tomatillos (cut side down), half the onion (sliced into thick half-moons), and 6 garlic cloves (with skins on).
- Broil until the peppers blister (about 15 minutes, flipping halfway). Remove tomatillos, onion, and garlic earlier (about 10 minutes).
- Cover roasted peppers with a kitchen towel to steam for 10 minutes, then peel the skins.
3. Sear the Pork
- Heat 1/3 cup lard or oil in a large pot over medium heat.
- Sear pork in batches for 6 minutes per batch until browned.
- Return all pork to the pot, add reserved diced onion, and sauté for 5 minutes.
- Add 3 cups water, partially cover, and simmer for 45 minutes or until tender.
4. Blend the Green Chile Sauce
- Blend peeled peppers, roasted tomatillos, roasted onion, peeled garlic, cilantro, and 2 cups water until smooth. Pour into the pot with the pork, stir, and season with salt as needed.
5. Add Spices and Simmer
- Crush cumin seeds and oregano in a mortar, mix with ¼ cup water, and add to the pot with bay leaves. Simmer partially covered for 40 minutes until pork is fall-apart tender.
6. Fry the Potatoes
- Heat oil in a skillet over medium heat.
- Fry potatoes for 10 minutes until golden. Season with salt and pepper.
7. Final Touches
- Add fried potatoes and reserved poblano strips to the stew during the last 15 minutes of cooking.
🍴 Serving Suggestions
Serve hot with warm tortillas, rice, and beans. Add a squeeze of lime, a dollop of sour cream, or fresh salsa for extra flavor.
🌟 Why You’ll Love This Dish:
- Authentic Flavor: The roasted chiles and tomatillos create a smoky, tangy sauce that’s irresistible.
- Comfort Food: Hearty and filling, it’s the perfect dish to share with loved ones.
- Customizable: Adjust the spice level to suit your taste!
Enjoy your Caldillo de Chile Verde—a dish steeped in tradition and bursting with bold flavors. 🌶️🍖