Caldillo de Chile Verde

by

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

  1. Preheat broiler to high.
  2. Place Anaheim, poblano, and jalapeño peppers on a foil-lined baking sheet.
  3. On another sheet, place tomatillos (cut side down), half the onion (sliced into thick half-moons), and 6 garlic cloves (with skins on).
  4. Broil until the peppers blister (about 15 minutes, flipping halfway). Remove tomatillos, onion, and garlic earlier (about 10 minutes).
  5. Cover roasted peppers with a kitchen towel to steam for 10 minutes, then peel the skins.

3. Sear the Pork

  1. Heat 1/3 cup lard or oil in a large pot over medium heat.
  2. Sear pork in batches for 6 minutes per batch until browned.
  3. Return all pork to the pot, add reserved diced onion, and sauté for 5 minutes.
  4. 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

  1. Heat oil in a skillet over medium heat.
  2. 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. 🌶️🍖

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