Caldillo Of Smoked Brisket With Green Chiles Recipes

CROCK POT CHILE VERDE STEW (CALDILLO)

Steps:

• Combine all ingredients, except for cilantro and jalapeno peppers, in a 6 quart crock pot.
• I prefer to use Yukon Gold potatoes, washed and skin left on.
• Stir to thoroughly combine the ingredients.
• Cover, turn on low and cook for approximately 5 to 6 hours or until meat and potatoes are almost tender.
• Add chopped cilantro, and if more heat is desired, the jalapeno peppers.
• Continue cooking an additional 30 minutes to 1 hour.
• Serve hot with tortillas of your choice.
• This is wonderful warmed over the next day.

CALDILLO -- SOUTH OF THE BORDER STEW

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.

AUTHENTIC NEW MEXICO GREEN CHILE STEW

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.

CALDILLO- GREEN CHILE 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!

CALDILLO (NEW MEXICAN GREEN CHILE STEW)

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.

CALDILLO OF SMOKED BRISKET WITH GREEN CHILES

Steps:

• 1. In the open flame of a gas burner or under a preheated broiler, roast the long green chiles, turning them, until they are lightly but evenly charred.
• 2. Steam the chiles in a paper bag, or in a bowl, covered with a plate, until cool.
• 3. Rub away the burned peel. Stem and seed the chiles and coarsely chop them. There should be about 2 cups.
• 4. In a deep pot over low heat, warm the olive oil. Add the onions, cumin, and oregano, and cook, covered, stirring once or twice, for 15 minutes.
• 5. Add the broth, potatoes, tomatoes, and green chiles, and bring to a boil. Lower the heat and simmer, partially covered, stirring once or twice, for 30 minutes. Add the cubed brisket and continue to simmer until the potatoes and the meat are very tender and the stew is thick, about 15 minutes. Add salt to taste.