Entree: Mexico – Chihuahua (Northern Mexico) – Caldillo Durangueño

Serving Size: 6

Approximate Time

Prep 35 min

Cook 1 hr 40 min

Additional 10 min

Total 2 hrs 10 min

Ingredients

- 3 tbsp (45 ml) vegetable oil or lard
- 2 lb (900 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 1 1/2 tsp (7.5 ml) kosher salt, plus more to taste
- 1/2 tsp (2.5 ml) black pepper
- 1 large white or yellow onion, quartered (about 8 oz / 225 g)
- 4–6 medium poblano or local green chiles (about 10–12 oz / 300–350 g), charred and peeled
- 3 medium tomatoes (roma or vine), about 14 oz (400 g)
- 4 garlic cloves
- 6 cups (1.4 L) beef broth or water with 1 beef bouillon cube
- 3 medium potatoes (russet or Yukon), peeled and cut into 1 to 1 1/2-inch (2.5–4 cm) chunks — about 1.5 lb (680 g)
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 1 bay leaf
- 2 tbsp (30 ml) fresh lime juice (about 1 lime), optional
- Chopped fresh cilantro for garnish (optional)
- 8 (6–8 inch / 15–20 cm) flour tortillas, warmed, for serving

Instructions

Short Description:
A hearty northern Mexican beef stew of tender beef, roasted green chiles, tomatoes, and potatoes simmered in a fragrant broth and traditionally served with warm flour tortillas. Robust, spicy-green flavors make it a comforting main course.

Regional Notes:
This Chihuahuan variation emphasizes local green chiles (poblanos or similar local green varieties) instead of red chilies, giving the stew a bright, mildly smoky heat. It follows the Caldillo Durangueño family but leans on roasted green chiles and simple potato pieces, commonly served with flour tortillas in northern Mexico.

1. Prepare chiles and tomatoes: char the poblano chiles directly over a gas flame, under a broiler, or on a hot skillet until blistered and blackened on all sides. Place chiles in a bowl and cover to steam for 10 minutes, then peel, remove stems and seeds, and roughly chop. Char tomatoes until soft and lightly blackened; set aside to cool.
2. Make chile-tomato purée: In a blender, combine the peeled charred chiles, charred tomatoes, and garlic cloves. Add 1/4 cup (60 ml) of the beef broth and blend to a coarse purée. Reserve.
3. Brown the beef: Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Pat the beef cubes dry and season with 1 1/2 tsp (7.5 ml) salt and 1/2 tsp (2.5 ml) black pepper. In batches, sear the beef until well browned on all sides, about 4–5 minutes per batch. Transfer browned beef to a plate.
4. Soften the onion: Reduce heat to medium, add the quartered onion to the pot and cook, stirring, until softened and beginning to brown, about 5 minutes. Scrape up any browned bits from the bottom of the pot.
5. Combine and simmer: Return all beef to the pot. Pour in the chile-tomato purée and the remaining beef broth (about 6 cups / 1.4 L total). Add the cumin, Mexican oregano, and bay leaf. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer for 1 hour to 1 hour 15 minutes, until beef is nearly tender.
6. Add potatoes and finish cooking: Add the potato chunks and continue simmering, uncovered or partially covered, until potatoes and beef are tender, about 25–35 minutes more. Skim any excess fat or foam as needed and adjust liquid to keep stew soupy — add up to 1/2 cup (120 ml) water or broth if it becomes too thick.
7. Adjust seasoning and brightening: Remove bay leaf and taste; add additional salt and pepper as needed. Stir in fresh lime juice if using for brightness. If you prefer a slightly thicker stew, simmer uncovered 5–10 minutes to reduce, or lightly mash a few potato pieces into the broth.
8. Serve: Ladle Caldillo Durangueño into deep bowls, garnish with chopped cilantro if desired, and serve with warm flour tortillas for scooping or tearing. Enjoy hot.