Caldillo Durangueño
Smoky roasted green chiles, tender beef, and potatoes come together in this comforting northern Mexican stew from Durango. Caldillo durangueño is rustic, hearty, and built for cold nights, served best with warm flour tortillas and salsa on the side.
Ingredients
- For the Stew2 lbs beef chuck roast cut into chunks
- 1 tablespoon oil
- 1 small white onion diced
- 4 garlic cloves minced
- 3 medium tomatoes chopped
- 4 roasted Anaheim or Hatch chiles peeled and sliced
- 2 russet potatoes peeled and cubed
- 6 cups beef broth
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper
- 1 teaspoon oregano
- For Serving
- Warm flour tortillas
- Lime wedges
- Chopped cilantro optional
Instructions
- Heat oil in a large Dutch oven over medium-high heat. Add beef and brown on all sides.
- Add onion and cook until softened, about 5 minutes. Stir in garlic and cook 30 seconds.
- Add tomatoes and cook until softened and slightly broken down.
- Stir in roasted chiles, potatoes, oregano, salt, and pepper.
- Pour in beef broth and bring to a simmer.
- Cover partially and cook for 1 hour 30 minutes, or until beef is tender and potatoes are soft.
- Taste and adjust salt if needed.
- Serve hot with warm flour tortillas and lime wedges.
Notes
- Hatch chiles work beautifully when in season.
- This stew tastes even better the next day.
- Add extra broth if you prefer a soupier consistency.