Caldillo de Chile Verde

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Caldillo de Chile Verde Recipe

Caldillo de Chile Verde is a rich, comforting Mexican stew made with tender pork simmered in a vibrant green chile and tomatillo sauce. This flavorful dish combines roasted peppers, tomatillos, and spices, creating a warm and hearty meal perfect for family gatherings or a cozy night in. Serve with rice, beans, and warm tortillas for a full meal.

Ingredients

For the Pork:

  • 3 1/2 lbs pork butt/shoulder, sliced into 1-inch cubes
  • 2 tsp salt, plus more to taste
  • 2 tsp granulated garlic
  • 1 tsp black pepper
  • 1/2 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)
  • 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
  • 1/4 cup oil (for frying)

– Salt and pepper, to taste

Instructions

Step 1: Prepare the Pork

  1. In a large bowl, season the pork with 2 tsp salt, 2 tsp granulated garlic, and 1 tsp black pepper. Toss to coat and set aside.

Step 2: Roast the Vegetables

  1. Preheat the broiler to high. Line two baking sheets with foil and place a wire rack on one.
  2. Arrange the Anaheim, poblano, and jalapeño peppers on the prepared baking sheet. On the second sheet, place the tomatillos (cut side down), half the onion sliced into thick half moons, and 6 garlic cloves (leave skins on).
  3. Broil the peppers for 15 minutes, flipping halfway, until the skin is blistered. Remove the tomatillos, onion, and garlic after 10 minutes if they are browned and charred. Cover peppers with a kitchen towel and let sit for 10 minutes.

Step 3: Sear the Pork

  1. In a large, heavy pot, heat 1/3 cup of lard or oil over medium heat. Brown the pork in batches, cooking each batch for 6 minutes until golden. Transfer browned pork to a bowl to avoid overcrowding the pan.
  2. Once all pork is browned, return it to the pot. Add the reserved diced onion and minced garlic, sautéing for 5 minutes.
  3. Pour in 3 cups of water, cover the pot partially, and let the pork cook on a gentle simmer for 45 minutes, or until tender.

Step 4: Prepare the Green Chile Sauce

  1. Peel the blistered skins off the peppers, slice the poblano into strips, and set aside. Roughly chop the remaining peppers.
  2. In a blender, combine the chopped peppers, roasted tomatillos, peeled garlic, roasted onion, a handful of cilantro, and 2 cups of water. Blend on high until smooth.
  3. Pour the sauce into the pot with the pork, stirring to combine. Taste and adjust salt as needed.

Step 5: Add Seasonings and Simmer

  1. In a molcajete or mortar, crush the cumin seeds and oregano. Add 1/4 cup water, stirring to combine.
  2. Pour this spice mixture into the pot along with the bay leaves. Simmer partially covered for 40 minutes, or until the pork is fall-apart tender.

Step 6: Prepare the Potatoes

  1. While the pork is simmering, heat 1/4 cup oil in a skillet over medium heat. Add cubed potatoes and fry for about 10 minutes, until golden on most sides. Season lightly with salt and pepper.

Step 7: Final Touches

  1. Fold the fried potatoes and reserved poblano strips into the pork stew during the last 15 minutes of cooking.

2. Serve hot with rice, beans, and warm tortillas on the side.

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