Best Hearty Mexican Stew Recipes

MEXICAN BEEF STEW (CALDILLO)

Mexican Beef Stew (Caldillo) image

This rich and spicy Mexican Beef Stew (Caldillo) is a slow cooking hearty recipe perfect for a cold night by the fire.

Provided by Lana Stuart

Time 2h15m

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 ½ pounds beef stew meat
2 medium onions (roughly diced)
2 cloves garlic (minced)
20 ounces diced tomatoes with green chilies (recommend: Rotel)
1 cup tomato salsa
1 ½ cups salsa verde
1 cup chicken broth
1 teaspoon salt
½ teaspoon pepper
1 teaspoon cumin
1 ½ pounds peeled and diced potatoes
Tortillas and lime wedges for serving

Steps:

Heat the oil over medium-high heat in a large saucepan or Dutch oven.
Add the beef stew meat, onions, and garlic. Saute, stirring frequently, until the stew meat has browned and the onions are transparent.
Add the remaining ingredients except for the potatoes. Stir well.
Bring to a boil, then reduce the heat to a simmer.
Cover tightly and cook over low heat for 1 1/2 hours or until the meat is tender.
Stir in the potatoes.
Continue cooking for an additional 30 minutes or until the potatoes are cooked through.
Serve with warm tortillas and lime wedges on the side.

Nutrition Facts : ServingSize 1, Calories 350 kcal, Carbohydrate 25 g, Protein 35 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 88 mg, Sodium 1011 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 7 g

HEARTY MEXICAN STEW

Hearty Mexican Stew image

Make and share this Hearty Mexican Stew recipe from Food.com.

Provided by Bev I Am

Categories Stew

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb lean boneless pork, cut into 3/4-inch cubes
1 large onion, chopped
2 tablespoons vegetable oil
2 zucchini
3 1/2 cups water
1 (16 ounce) can whole kernel corn, drained
1 cup chunky salsa
1 (1 ounce) package taco seasoning mix
2 cups uncooked quick-cooking rice
chopped fresh cilantro
lime wedge
monterey jack cheese

Steps:

Sauté pork cubes and onion in hot oil in a Dutch oven 5 minutes or until pork is lightly browned.
Cut zucchini in half lengthwise, and cut each half into thick slices.
Add zucchini, 3 1/2 cups water, corn, salsa and taco seasoning to pork and onion in Dutch oven; bring to a boil.
Cover, reduce heat; simmer for 5 minutes.
Stir in quick rice.
Cover, remove from heat, and let stand 5 minutes.
Serve with condiments of your choice.

Nutrition Facts : Calories 364.9, Fat 10.1, SaturatedFat 2.3, Cholesterol 44.6, Sodium 565.8, Carbohydrate 48.1, Fiber 3.9, Sugar 5.4, Protein 22.4

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