Last Updated on July 20, 2025 by Casia Valdés
There’s something soul-soothing about the scent of garlic, onions, and green salsa simmering in the kitchen. For me, Caldillo de Chile Verde is more than a traditional Mexican stew—it’s a memory of Sunday dinners, when our home was filled with the laughter of cousins, the sound of tortillas puffing on the comal, and the comforting aroma of home-cooked love.
This rustic, one-pot meal brings together tender beef, potatoes, and Mexican squash in a vibrant green chili broth. It’s versatile enough for both summer and winter, perfect when you need a dish that warms the belly or showcases the bounty of summer vegetables.
Table of Contents
What is Caldillo de Chile Verde?
Caldillo de Chile Verde literally means “green chili broth.” It’s a hearty stew that’s popular in northern Mexico and parts of the American Southwest. While there are many regional takes on this dish, they all feature some form of meat (usually beef or pork), green chilies or salsa, and vegetables simmered until perfectly tender.
This version uses lean stew meat, bold spices, and a jar of spicy green salsa for both heat and tang. The addition of squash and potatoes gives it body, while optional add-ins like tomatoes, corn, or cilantro add even more flavor depth.
Ingredients You’ll Need
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1 lb lean stew meat, cut into small bite-sized pieces
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1–2 tablespoons olive oil
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½ cup diced onion
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2–4 cloves garlic, minced
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1½ teaspoons garlic powder
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1 teaspoon salt
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1 teaspoon garlic salt
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¼ teaspoon ground cumin
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1 teaspoon black pepper
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1 jar hot green salsa
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¼ cup water
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1 medium potato, peeled and chopped
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2 pieces Mexican squash (calabacitas), chopped
Optional Garnishes and Add-ins:
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1 tablespoon chopped cilantro
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1 small can chopped tomatoes
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½ cup roasted corn kernels
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Queso fresco or cotija cheese
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Warm tortillas for serving
How to Make Caldillo de Chile Verde
This dish is quick to prepare and cooks in under 45 minutes. It’s all about layering flavors, so take your time during the browning stages for the best result.
Step 1: Sauté the Aromatics
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Once shimmering, add the diced onions and cook for about 5 minutes until they become translucent and lightly golden.
Step 2: Brown the Meat
Add the stew meat to the pot along with the minced garlic, garlic powder, garlic salt, cumin, salt, and pepper. Cook, stirring occasionally, until the beef is browned on all sides and the garlic is fragrant—about 6–8 minutes.
Step 3: Add the Base
Pour in the green salsa and water, stirring to deglaze the bottom of the pot. Add the chopped potato and squash, and bring the mixture to a gentle simmer.
Step 4: Simmer & Soften
Cover the pot with a lid, reduce the heat to low, and let it simmer for 20–25 minutes, or until the potatoes are soft and the flavors have melded beautifully. Stir occasionally to prevent sticking.
Step 5: Finish with Extras
If using, stir in the chopped tomatoes, roasted corn, or cilantro in the last 5 minutes of cooking. These add brightness and texture to the stew.
Step 6: Serve & Garnish
Ladle the hot Caldillo de Chile Verde into bowls and garnish with crumbled queso fresco or cotija. Serve with warm corn or flour tortillas on the side for scooping.
Why You’ll Love This Dish
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Hearty and wholesome – Full of protein and veggies.
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Flexible – Easily customize with what’s in your fridge.
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Authentically Mexican – Rooted in tradition with bold, comforting flavors.
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Great for meal prep – Flavors deepen over time and it reheats beautifully.
Cooking Tips
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Choose quality salsa: A good jar of green salsa (salsa verde) makes a big difference. Look for one made with tomatillos and roasted chilies.
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Low and slow: Letting the stew simmer slowly helps the meat become tender and allows flavors to build.
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Make it spicier: Use an extra-hot salsa or add chopped roasted green chilies or a serrano pepper for more heat.
Variations
Vegetarian Version: Replace beef with mushrooms or black beans for a plant-based twist.
Chicken Caldillo: Substitute stew meat with shredded rotisserie chicken or diced boneless thighs for a lighter version.
Thicker Stew: If you want it more like a chili, mash some of the potatoes or add a spoonful of masa harina toward the end.
How to Store & Reheat
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Fridge: Store in an airtight container for up to 4 days.
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Freezer: Freeze in portions for up to 2 months.
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Reheat: Warm gently on the stovetop or in the microwave with a splash of water or broth.
Final Thoughts
Caldillo de Chile Verde is a soul-warming, traditional stew that captures the spirit of Mexican comfort food. It’s quick enough for a weeknight dinner but special enough for a family gathering. With simple ingredients and bold flavors, this dish bridges generations and seasons—bringing the taste of tradition to your modern table.
Serve it with warm tortillas, a sprinkle of cheese, and maybe a dash of lime, and you’ve got a cozy, complete meal that’s impossible not to love.
Caldillo de Chile Verde
Ingredients
Method
- In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Once shimmering, add the diced onions and cook for about 5 minutes until they become translucent and lightly golden.
- Add the stew meat to the pot along with the minced garlic, garlic powder, garlic salt, cumin, salt, and pepper. Cook, stirring occasionally, until the beef is browned on all sides and the garlic is fragrant—about 6–8 minutes.
- Pour in the green salsa and water, stirring to deglaze the bottom of the pot. Add the chopped potato and squash, and bring the mixture to a gentle simmer.
- Cover the pot with a lid, reduce the heat to low, and let it simmer for 20–25 minutes, or until the potatoes are soft and the flavors have melded beautifully. Stir occasionally to prevent sticking.
- If using, stir in the chopped tomatoes, roasted corn, or cilantro in the last 5 minutes of cooking. These add brightness and texture to the stew.
- Ladle the hot Caldillo de Chile Verde into bowls and garnish with crumbled queso fresco or cotija. Serve with warm corn or flour tortillas on the side for scooping.
