** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
An interesting twist on meat and potatoes, this stew is great accompanied by fresh tortillas or bread and a salad. Adjust the chili to turn up (or down) the heat!
1. Cube meat, sprinkle with salt and fry until brown in oil.
2. Add potatoes to browned meat together with onion, garlic, salt, chili and enough water to cover.
3. Continue to add water if necessary. It will have a soupy consistency.
Comments on Caldillo (Mexican Green Chili Stew) Recipe:
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Posted by a Visitor - October 08, 2010
I brown the meat first, add the water with a little chicken bouillon dissolved in it, simmer a couple of hours and then add a can of Rotel tomatoes and simmer some more. Last, add a couple of potatoes, peeled and diced and simmer another 20 minutes...easy and good!
Posted by a Visitor - November 17, 2009
Ground beef? yuck,use cubed stew beef or pork.
Dietary Notes:
This recipe is a good source of Vitamin A with 16% of your daily recommended intake per serving. This recipe is high in Vitamin C with 152% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Potato, Garlic, Hot Pepper, Beef, Onion allergies.
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