Best Instant Pot Caldillo Recipes

CALDILLO -- SOUTH OF THE BORDER STEW

Caldillo -- South of the Border Stew image

This is a nice stew; make it as spicy as you like by adding or reducing the amounts of chili peppers. I happen to be fond of Ancho Chili Peppers. Please feel free to substitute your own favorites! Serve with your choice of tortillas

Provided by Chef Michael Callah

Categories Stew

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 lb beef, cubed (Chuck roast works well)
1/2 cup onion, diced
bacon drippings
1 cup tomatoes, seeded & diced
1/2 cup ancho chili, roasted skinned, seeds removed
2 cups beef stock
1 teaspoon salt
1 teaspoon pepper
1 tablespoon garlic, minced
2 teaspoons ground cumin
1 lb potato, cubed
1 cup carrot (diced)

Steps:

Sauté the beef and onions in the bacon drippings.
Add tomatoes, sliced green chilies, stocks and seasonings.
Cook over low heat until meat is tender (about two hours).
Add cubed potatoes and carrots during last 30 minutes.

CALDILLO

Caldillo image

from the cookbook called seasoned with sun by the junior league of el paso. i make this all the time during the fall and winter months. my family loves it.

Provided by deborah03

Categories Stocks

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

3 lbs cubed stew meat
1 1/2 cups diced onions
4 -5 tablespoons bacon grease
3 cups canned diced tomatoes, undrained
1 1/2 cups green chili peppers, strips peeled and roasted
1/2 cup beef stock or 1/2 cup beef broth
1/2 cup chicken stock or 1/2 cup chicken broth
2 teaspoons salt
2 teaspoons pepper
2 teaspoons garlic salt or 2 teaspoons garlic powder (whichever you prefer)
2 teaspoons cumin
2 lbs potatoes, peeled and cubed small

Steps:

Brown beef and saute onions in bacon grease.
Add diced tomatoes, chile strips, both beef and chicken broths, and all seasonings to beef and onions mixture.
Simmer over low heat until meat is tender.
Add cubed potatoes during the last 30 minutes of cooking.
This freezes well before the potatoes are added.
This mexican stew can be served with warm dinner rolls, flour tortillas, or even cornbread.
It makes one gallon of stew.

Nutrition Facts : Calories 1262.5, Fat 79.7, SaturatedFat 31.9, Cholesterol 241.1, Sodium 1959.7, Carbohydrate 65.6, Fiber 9.8, Sugar 15, Protein 71.3