Description
Discover the authentic taste of Caldillo de Chile Verde, a traditional Mexican soup. Learn the step-by-step recipe to recreate this flavorful dish at home today!
Ingredients
- 2 lb (907 g) s lean boneless beef stew meat
- 1 (14 1/2 ounce (411 g)) can diced tomatoes
- 2 teaspoon (10 ml) s beef bouillon powder
- 2 tablespoon (30 ml) s lemon juice
- 2 garlic cloves, minced
- 1/2 teaspoon (3 ml) sugar
- 1 teaspoon (5 ml) ground cumin
- 1/4 teaspoon (1 ml) ground cloves
- 1 medium onion, chopped
- 8 large green chilies, roasted, peeled and chopped
- 3 medium potatoes, diced in 1 inch cubes
- 1 cup (240 ml) water
- 1 -2 medium jalapeno pepper, seeded and sliced (optional )
- 1/3 cup (80 ml) cilantro
- Salt
Instructions
- Place all ingredients, leaving out the cilantro and jalapeno peppers, into a 6-quart slow cooker.
- I recommend using Yukon Gold potatoes, unpeeled and washed.
- Mix well to ensure everything is blended thoroughly.
- Cover the slow cooker, set it to low, and let it cook for about 5 to 6 hours until the meat and potatoes are nearly soft.
- Incorporate the chopped cilantro, and add jalapeno peppers if you prefer more spiciness.
- Cook for an additional 30 minutes to 1 hour.
- Enjoy hot with your favorite tortillas.
- This dish tastes excellent when reheated the following day.
Notes
- For enhanced flavor, brown the beef in a hot skillet before slow cooking
- Roast and peel green chilies for a smoky essence and smooth texture
- Incorporate lemon juice early to tenderize and infuse zest into the beef
