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.