A popular New Mexican dish, this stew features green chili peppers with meat and potatoes. Also called caldillo in Spanish, this dish dates to the 1600s. New Mexico is referred to as the “Chile Capital of the World” and no other American state harvests more chilies. The city of Hatch and the surrounding area grow distinct chili peppers in several varieties. Chili pepper cultivation surged in the Southwest in the 1700s after their introduction by the Spanish.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
50 minutes
Total Time
1 hour 5 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Warm oil in a large stock pot or Dutch oven over medium heat.
- Add beef, pork, and onion.
- Cook until meat has browned and onions are tender.
- Add 4 cups water and potatoes.
- Cook over medium heat, stirring occasionally, for 25 minutes or until potatoes are tender.
- Add green chilies, garlic salt, pepper, cumin, and oregano.
- Reduce heat and simmer 15 minutes.
- Season with salt and serve.
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