Chile Verde (beef) Caldo

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner, while pork loin is often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories, and bouillon cubes are a cost-effective alternative.

Start with carne picada (beef) from Walmart, already cut up.

Add canola oil to a large pot and heat on high.

Add the carne picada to the pot and season with salt, pepper, onion powder, and garlic powder to taste.

Brown the beef, stirring occasionally.

Peel and cube the potatoes, then add them to the pot after the beef has browned.

Cook the potatoes with the beef for about 5 minutes, stirring occasionally.

Add water to the pot and cover with a lid to steam the potatoes.

Prepare the green chiles by peeling off the burnt skin and cutting off the stems.

Mix the roasted green chiles with the diced tomatoes and minced garlic in a bowl.

Add the chile mixture to the beef and potatoes in the pot.

Stir everything together and let it simmer for about 30 minutes.

Optionally, add tomato sauce for extra flavor and mix well.

Cooking Techniques

Equipment Needed

Spice Level: