Friday, May 18, 2007

Mexican Caldillo (Stew)

This is one of my favorite soup recipes my mom used to always make.

Ingredients
  • half an onion
  • 1 lb stew meat (cubed)
  • 1 jalapeño
  • 1 can green chilies
  • 2 large potatoes cubed
  • 5 c. water
  • 6 beef bullion cubes
Directions

Brown beef with onion and jalapeño in large pot. Mix in the rest of the ingredients. Once boiling, reduce heat and simmer until potatoes are cooked (15-20 min.)

Serves 4 adults.

For a tasty variation serve with tortilla chips, cheese, sour cream, and guacamole in the soup (we discovered this to help tone down the spiciness when we thought we'd put in 2 or 3 jalapeños)

4 comments:

Coach Ann said...

We made this in Mexico and improvised by adding leftover roast from Sunday's meal instead of the stew meat. I think we also used real chilies instead of canned. If you use more broth, it's SOUPer good!

Officer Leeroy said...

We didn't have any green chilies on hand so we put in a can of tomatoes with green chilies and that turned out really good. It was a little too spicy for our taste, so next time we will only add half a can.

Jennie said...

How many oz is the can of green chilis? They make a little on and a bigger one (and biggest ones but osiously I'm not going to put in 24 oz of green chilis . . . I think the others are like 4 and 6 oz.)

Jennie said...

Also, to make it thicker and more like stew than soup, I add potato flakes. Once I added too many because I wasn't patient enough to let it absorb, and they turned into delicious deluxe mashed potatoes. So you can choose your own thickness and enjoy!