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As the chilly winds of fall begin to swirl outside, nothing beats curling up with a hearty bowl of Caldillo, a classic Mexican beef stew that feels like a warm hug in a bowl. This dish brings together tender chuck roast simmered in a vibrant salsa verde that dances with flavors, making every spoonful a delightful experience. I remember the first time I served this at a cozy gathering; the aroma wafting through my kitchen had everyone eagerly asking for the recipe.

The beauty of Caldillo lies in its versatility—you can spice it up or tone it down according to your taste. Picture this: chunks of beef melded with roasted poblano peppers and hearty potatoes, all steeped in a luscious broth that perfectly balances comfort and nutrition. Best of all, it’s gluten-free if you opt for cornstarch as a thickener! Whether you’re looking to impress dinner guests or simply want a nourishing meal to wind down the week, this stew is destined to become a cherished favorite. Join me in crafting this comforting dish that will undoubtedly bring smiles and satisfaction around your dining table.

Why is Caldillo a must-try dish?

Hearty Comfort: Imagine a stew that warms your soul with every spoonful. Tantalizing Flavors: Each bite bursts with the rich essence of beef and zesty salsa verde, capturing the essence of Mexican cuisine. Versatile Ingredients: Easily tweak the recipe to match your taste preferences, whether you love it spicy or mild. Nutritional Goodness: Packed with essential vitamins and minerals, this stew doesn’t just satisfy hunger; it nourishes too! Perfect for Sharing: It’s an ideal centerpiece for cozy gatherings, enticing everyone around the table to dig in. Try it today and elevate your home cooking to new heights!

Caldillo Ingredients

• Ready to make a delightful stew?

For the Stew

Oil – For sautéing; choose vegetable or olive oil for flavor.
Chuck Roast (2 lbs) – The main protein; cut into 1-inch cubes; round roast is a leaner option.
Salt (1 tsp) & Black Pepper (½ tsp) – Essential seasonings; adjust to suit your taste.
Ground Cumin (2 tsp total) – Adds warmth and depth to the beef flavor.
Onion (1 large, chopped) – Brings sweetness and aroma; use yellow or white onions.
Minced Garlic (2 tbsp) – Elevates the flavor profile; fresh or pre-minced works fine.
All-Purpose Flour (¼ cup) – Thickens the broth; swap with cornstarch for a gluten-free version.
Potatoes (2 large, peeled and cubed) – Add heartiness and texture; can substitute with carrots or other root vegetables.
Salsa Verde (3 cups or 24 oz jar) – The star flavor component; store-bought is quick, but homemade enhances taste.
Roasted Poblano Peppers (16 oz) – Introduces smokiness; diced green chiles can be a milder alternative.
Beef Broth (4 cups) – Provides the base for the stew; opt for low-sodium for health benefits.
Oregano (1 tbsp) – Infuses herbal notes; use ground or dried leaves.
Cilantro – Optional garnish that adds freshness.
Lime Wedges – Serve alongside; they enhance flavor when squeezed over the dish.

How to Make Caldillo

Heat the Oil: Begin by warming oil in a large stock pot over medium heat. This step is crucial for building a flavorful base for your stew.
Sear the Beef: Season the cubed chuck roast with salt, black pepper, and 1 teaspoon of ground cumin. Sear in batches until browned on all sides, about 4-5 minutes per batch.
Sauté Onions and Garlic: Next, add the chopped onions and minced garlic to the pot. Cook until softened and fragrant, about 3-4 minutes. This will release their sweetness into the stew.
Incorporate Flour: Stir in the all-purpose flour and cook for 1 minute. This will help thicken the broth and eliminate any raw taste from the flour.
Combine Ingredients: Now, add the cubed potatoes, salsa verde, roasted poblano peppers, beef broth, the remaining ground cumin, oregano, and additional salt. Stir well to combine all the ingredients.
Simmer the Stew: Bring the mixture to a simmer and cook on medium heat for about 35 minutes. This allows the beef and potatoes to become tender and flavorful, allowing the spices to meld beautifully.
Serve and Enjoy: Finally, ladle the Caldillo into bowls and garnish with fresh cilantro and lime wedges. This finishing touch will brighten the flavors and make your stew irresistible.

Optional: Serve with warm tortillas or crusty bread to soak up the delicious broth.

Exact quantities are listed in the recipe card below.

Caldillo Variations & Substitutions

Feel free to explore these tempting twists and swaps to make the recipe your own and delight your taste buds.

Meat Options: Swap chuck roast for brisket or flank steak for a unique texture and flavor profile.
Vegetable Medley: Incorporate diced carrots, bell peppers, or zucchini for an extra veggie boost and vibrant color.
Spicy Kick: Mix in fresh jalapeños or add a pinch of cayenne pepper for those who crave heat.
Gluten-Free: Replace all-purpose flour with cornstarch for a smooth, gluten-free option that thickens beautifully.
Herb Boost: Experiment with fresh thyme or bay leaves for additional depth, giving your stew a fragrant herbal twist.
Creamy Variation: Stir in a dollop of sour cream or Greek yogurt just before serving for a creamy finish that elevates the flavors.
Citrus Zing: Add a splash of orange juice to the broth for a bright, citrusy note that beautifully complements the salsa verde.
Bean Addition: Toss in black beans or kidney beans for a hearty boost of protein and fiber, making it even more filling.

Expert Tips for Making Caldillo

Sear Properly: Searing the beef in batches helps develop rich flavors. Avoid overcrowding the pot for the best browning.
Customize Spice Levels: Adjust the heat by adding more roasted poblano peppers or some sliced jalapeños. Don’t hesitate to taste along the way!
Thickening Options: For a gluten-free version, replace all-purpose flour with cornstarch mixed in water. This prevents lumps and keeps the broth silky.
Experiment with Veggies: Feel free to toss in other vegetables like carrots or bell peppers for added color and nutrition. Add them in the last 5 minutes of cooking.
Storage Tip: Leftover Caldillo can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat gently on the stovetop for optimal texture.
Recipe Variations: Try using brisket or flank steak for a different texture or blend in other seasonings to create your own twist on this comforting Caldillo.

How to Store and Freeze Caldillo

Fridge: Keep leftover Caldillo in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave until piping hot to enjoy its flavors.

Freezer: For longer storage, freeze the Caldillo in a suitable container for up to 3 months. Ensure it’s completely cooled before sealing to preserve taste and texture.

Thawing: When ready to enjoy, transfer the frozen Caldillo to the fridge overnight. Reheat on the stove or microwave, stirring occasionally to maintain even warmth.

Reheating: If desired, add a splash of beef broth or water while reheating to achieve the perfect consistency for your comforting Caldillo.

Make Ahead Options

Caldillo is an excellent candidate for meal prep, making busy weeknights a breeze! You can chop the vegetables, season the beef, and even mix the salsa verde up to 24 hours in advance to save time. Simply refrigerate these components separately. For a hearty stew ready at a moment’s notice, consider cooking the entire Caldillo ahead; it can be stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, gently reheat on the stovetop, adding a splash of beef broth to ensure the consistency is just right. With these simple make-ahead tips, you’ll enjoy a delicious, comforting meal with minimal effort!

What to Serve with Caldillo?

Cozy up your mealtime with delightful pairings that complement this hearty stew.

Warm Tortillas: These soft, pliable delights are perfect for scooping up every bit of rich stew, adding a satisfying texture.
Crusty Bread: A rustic loaf will soak up the luscious broth, enhancing each bite and making your dining experience even more comforting.
Fresh Salad: A crisp salad with mixed greens and a zesty vinaigrette refreshes your palate between bites of the savory stew.
Spanish Rice: Fluffy rice seasoned with spices brings a wonderful contrast to the caldillo’s robust flavors and adds heartiness to the meal.
Avocado Slices: Creamy avocado offers a cooling element that balances the spicy notes of the beef stew, creating a dynamic taste experience.
Chilled Agua Fresca: A refreshing drink like hibiscus or watermelon agua fresca will beautifully cleanse the palate and add a sweet note to your meal.
Lime Wedges: Serving lime wedges on the side allows everyone to brighten their servings with tangy citrus notes for a zesty kick.

Caldillo Recipe FAQs

What type of beef is best for Caldillo?
Absolutely! Chuck roast is my go-to for Caldillo because of its perfect balance of tenderness and flavor after simmering. However, if you’re looking for something leaner, you can certainly substitute it with round roast or even brisket for a different texture.

How do I know if my produce is ripe for this recipe?
Very! When selecting your poblano peppers, look for ones that are firm with a deep green color and no dark spots. For potatoes, pick ones that are smooth and free of blemishes. This will ensure that your ingredients yield the best flavor and texture.

What’s the best way to store leftovers?
You can store leftover Caldillo in an airtight container in the refrigerator for up to 3 days. Just make sure it cools down to room temperature before sealing it up. This helps lock in moisture and keeps the flavors vibrant.

Can I freeze Caldillo? If so, how?
Yes, you can! To freeze Caldillo, let it cool completely, then transfer it into a sturdy freezer-safe container or heavy-duty freezer bags. Remove as much air as possible before sealing. It can be frozen for up to 3 months. When you’re ready to enjoy it, simply thaw it in the fridge overnight and reheat over low heat on the stove while stirring occasionally.

Are there dietary considerations I should be aware of?
Definitely! This recipe can be gluten-free if you substitute the all-purpose flour with cornstarch as a thickener. Additionally, always check your salsa verde and other packaged ingredients for any hidden gluten or allergens. If you have pets, avoid giving them the leftovers, as ingredients like onions and certain spices may not be safe for them.

What can I do if my Caldillo turns out too thick?
If your Caldillo ends up thicker than you’d like, don’t worry! Simply add a splash of beef broth or water while reheating, stirring gently to reach your desired consistency. Do this on low heat to maintain the wonderful flavors without losing richness. Adjust gradually, as you can always add more liquid but can’t take it out!