Caldillo South Of The Border Stew Recipes

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CALDILLO



Caldillo image

from the cookbook called seasoned with sun by the junior league of el paso. i make this all the time during the fall and winter months. my family loves it.

Provided by deborah03

Categories     Stocks

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 lbs cubed stew meat
1 1/2 cups diced onions
4 -5 tablespoons bacon grease
3 cups canned diced tomatoes, undrained
1 1/2 cups green chili peppers, strips peeled and roasted
1/2 cup beef stock or 1/2 cup beef broth
1/2 cup chicken stock or 1/2 cup chicken broth
2 teaspoons salt
2 teaspoons pepper
2 teaspoons garlic salt or 2 teaspoons garlic powder (whichever you prefer)
2 teaspoons cumin
2 lbs potatoes, peeled and cubed small

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.

Nutrition Facts : Calories 1262.5, Fat 79.7, SaturatedFat 31.9, Cholesterol 241.1, Sodium 1959.7, Carbohydrate 65.6, Fiber 9.8, Sugar 15, Protein 71.3

DEB'S CALDILLO (MEXICAN GROUND BEEF STEW)



Deb's Caldillo (Mexican Ground Beef Stew) image

This is a tart and hearty stew with a southwestern flavor. I made it up after visiting a local Texas restaurant which declined to give me their recipe for the delicious stew I ate there. Although mine tastes similar to theirs, it is much more tart (which I like) and hot (which I love!) Check it out if you like something a bit different. You won't be disappointed.

Provided by Debra Thomas

Categories     Stew

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 -1 1/2 lb lean ground beef
2 -4 tablespoons yellow onions, finely minced
1 teaspoon garlic, crushed
1 -2 tablespoon bacon grease (olive oil may be substituted)
2 -4 tablespoons chicken broth
1 (4 -7 ounce) can green chilies, chopped
1 (10 ounce) can Rotel Tomatoes (or tomato and chili mix)
1 (6 ounce) can tomato paste
2 -3 potatoes, peeled and finely diced
4 -6 tablespoons vinegar
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/4-1 cup water (added as needed during cooking)

Steps:

  • In a deep pot, crumble and brown beef with onion, garlic, cumin, and bacon grease.
  • Add chicken broth, salt, pepper, and chili powder; mix together well.
  • Add all canned ingredients and stir well.
  • Stir in vinegar to desired tartness.
  • Add potatoes.
  • Simmer on medium low heat for about 1 hour or until potatoes are fork-tender.
  • Serve topped with grated cheese and jalapeños, with warm tortillas on the side.

SLOW COOKER MEXICAN BEEF STEW



Slow Cooker Mexican Beef Stew image

Let the slow cooker do the work for you in this hearty south-of-the-border stew.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 7h30m

Yield 6

Number Of Ingredients 16

1 Reynolds® Slow Cooker Liner
1 pound beef stew meat, cut into 1-inch pieces
2 tablespoons all-purpose flour
1 tablespoon canola oil
1 (15 ounce) can black beans, rinsed and drained
2 medium carrots, peeled and chopped
1 medium onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
1 (14.5 ounce) can reduced-sodium beef broth
1 ½ teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup frozen whole kernel corn
¼ cup Chopped avocado, cilantro, and/or crushed red pepper

Steps:

  • Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
  • Coat the beef with flour. Cook and stir beef in a large skillet in hot oil over medium-high heat about 5 minutes or until browned.
  • Place the beans, carrots, onion, and garlic into the prepared slow cooker liner. Top with the beef. Add tomatoes, broth, chili powder, cumin, salt, and pepper.
  • Cover and cook on low 7 hours or until the beef is fork-tender.
  • Stir in the corn gently with a rubber spatula. Cover and cook 10 minutes more or until heated through. If desired, serve with avocado, cilantro, and/or crushed red pepper.

Nutrition Facts : Calories 272 calories, Carbohydrate 27 g, Cholesterol 39.8 mg, Fat 8.7 g, Fiber 7.8 g, Protein 21.9 g, SaturatedFat 2.2 g, Sodium 646.5 mg, Sugar 4.7 g

INSTANT POT® CALDILLO



Instant Pot® Caldillo image

Caldillo is a Mexican stew that is filled with beef, potatoes, and green chiles. Works great in the Instant Pot®.

Provided by My Hot Southern Mess

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h30m

Yield 8

Number Of Ingredients 13

2 tablespoons olive oil
2 pounds cubed beef stew meat
1 onion, diced
4 cups beef broth
4 russet potatoes, peeled and diced
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (8 ounce) can chopped green chiles, drained (such as Hatch®)
2 teaspoons Mexican oregano
2 teaspoons minced garlic
2 teaspoons cumin
1 teaspoon dried chipotle chile powder
1 teaspoon chili powder
½ teaspoon ground black pepper

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and sear beef cubes until browned on all sides, 5 to 8 minutes. Remove browned beef from the pot and set aside. Add onion and cook until soft and translucent, about 5 minutes. Turn off Saute function.
  • Return beef to the pot with onions. Mix in beef broth, potatoes, diced tomatoes, green chiles, oregano, garlic, cumin, chipotle chile powder, chili powder, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Nutrition Facts : Calories 370 calories, Carbohydrate 25.4 g, Cholesterol 62.6 mg, Fat 19.3 g, Fiber 3.8 g, Protein 23.1 g, SaturatedFat 6.7 g, Sodium 919.6 mg, Sugar 3.6 g

CALDILLO (NEW MEXICAN GREEN CHILE STEW)



Caldillo (New Mexican Green Chile Stew) image

Make and share this Caldillo (New Mexican Green Chile Stew) recipe from Food.com.

Provided by Jellyqueen

Categories     Stew

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs lean beef round or 2 lbs pork
2 tablespoons oil
3 medium potatoes, diced
1/2 cup onion, sliced
1 garlic clove, minced
2 teaspoons salt
6 green chili peppers

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.

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