Origin and history of Caldillo de chile verde
Caldillo de chile verde is a traditional dish that originates from the state of New Mexico in the United States, although its roots are deeply linked to Mexican and Chicano cuisine. This recipe represents a cultural fusion that arises from Hispanic influence in the American Southwest, combining typical regional ingredients like green chile with culinary techniques that have been passed down from generation to generation.
In different Latin American countries, similar dishes have other names or slight variations. In Mexico, for example, it is commonly known as "caldillo de res con chile verde" (beef stew with green chile), while in countries like Guatemala or El Salvador, dishes with similar broths and green chiles are part of everyday cooking under local names. However, the specific New Mexico style is distinguished by its smoky flavor and the particular use of local green chiles.
How to prepare Caldillo de chile verde New Mexico style
Caldillo de chile verde New Mexico style is a comforting and very aromatic dish, ideal for cool days. It is a brothy stew that combines the intensity of green chile with the softness of potatoes and the flavor of lean beef. Its preparation is simple and perfect for those who enjoy authentic flavors with a moderate spicy touch.
Ingredients:
Lean beef, oil, potatoes, onion, garlic clove, salt, and green chiles.
Preparation steps:
Cut the meat into cubes, sprinkle with salt, and fry until golden brown in oil.
Add the potatoes to the browned meat along with the onion, garlic, salt, chile, and enough water to cover.
Continue adding water if necessary.
It will have a brothy consistency.