Caldillo New Mexican Green Chile Stew Recipes

Steps:

• Heat the oil in a large, heavy saucepan over medium heat. Cook and stir the chicken until browned, about 3 minutes. Add potatoes and onion; cook and stir until browned, 3 to 5 minutes more. Add broth, green chiles, zucchini, carrots, salt, and garlic salt. Bring to a boil; reduce heat and simmer until vegetables are tender, about 1 hour. Add corn and simmer until heated through, 10 to 15 minutes more.

Steps:

• Cube meat, sprinkle with salt and fry until brown in oil.
• Add potatoes to browned meat together with onion, garlic, salt, chili and enough water to cover.
• Continue to add water if necessary.
• It will have a soupy consistency.

Steps:

• Heat the olive oil in a large skillet over medium heat. Cook and stir the beef and pork until evenly browned on all sides. Remove the meat using a slotted spoon and place in a bowl, then set aside. Cook and stir the bell pepper and garlic in the same skillet until tender. Remove from heat.
• Combine the tomatoes, green chiles, parsley, sugar, clove, cumin, and red wine in a large pot, breaking up the tomatoes using a spoon. Bring to a boil, then reduce heat to a simmer. Stir in the browned beef and pork along with their juice, then add the cooked green pepper and garlic. Cover and continue to cook over low heat for 2 hours, stirring occasionally. Remove lid and allow to simmer until sauce is reduced, about 45 minutes.

Steps:

• Place the beef tenderloin cubes, pork loin cubes, and masa harina in a plastic bag, and shake to coat the meat. Heat the olive oil in a large skillet over medium-high heat, and cook and stir the meat cubes until evenly browned, about 10 minutes.
• Place the meat, red onion, tomatoes, green chile peppers, beef broth, cumin, potato, garlic, oregano, cilantro, cayenne pepper, salt and white pepper in a slow cooker. Cook on Low until the meat is tender, about 8 hours.

Steps:

• Sauté the beef and onions in the bacon drippings.
• Add tomatoes, sliced green chilies, stocks and seasonings.
• Cook over low heat until meat is tender (about two hours).
• Add cubed potatoes and carrots during last 30 minutes.

Steps:

• Brown beef and saute onions in bacon grease.
• Add diced tomatoes, chile strips, both beef and chicken broths, and all seasonings to beef and onions mixture.
• Simmer over low heat until meat is tender.
• Add cubed potatoes during the last 30 minutes of cooking.
• This freezes well before the potatoes are added.
• This mexican stew can be served with warm dinner rolls, flour tortillas, or even cornbread.
• It makes one gallon of stew.

Steps:

• Heat oil in large pan.
• Add onions and garlic. Cook about 3-5 minutes.
• Lightly coat the stew meat in flour and add to the pan.
• Brown the meat and add green chiles (with liquid). You can use hot or mild chile depending on your tastes.
• Let simmer about 5 minutes and add tomatoes (drained of liquid).
• Add one or two cups of water and potatoes.
• Cook covered until potatoes are easily cut with a fork.
• If most of the water has evaporated, add more.
• Add salt to taste.
• Serve with tortillas.
• You can continue to simmer the remaining stew in the pot to have later. It tastes better the longer you cook it!

Steps:

• 1. Fry beef in a medium-sized saucepan at medium heat until browned. Add potatoes and continue to fry until potatoes are golden brown.
• 2. Add onions, water, seasonings,tomatoes and Chile.
• 3. Cover and simmer at low heat until potatoes are tender. Serve hot.

Steps:

• Broil green chiles in the oven turning often to evenly darken skin making sure they don't burn.
• Remove from oven and cover with a dish cloth for 10 minutes to steam the skins off.
• While the chiles are resting, cube the meat, sprinkle with salt & pepper and brown with onions & garlic in oil in a large pot for 5 minutes.
• add jalepeno, broth, half a can of beer, spices.bring to a simmer.
• let simmer for 1 hour.
• Peel skin from chiles, chop and add to the pot (including the seeds).
• Let simmer for 30 minutes then add the tomatoes & potatoes (add a cup of hot water if needed).
• Simmer until potatoes are done.
• melt butter in a small skillet & add flour, cook for 2 minutes stirring constantly -- add to the pot.