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Stew, Mexican Stew (Caldillo)

Recipe Link: http://recipezaar.com

List of Ingredients




1 to 1-1/2 pounds lean ground beef

2 to 4 tablespoons yellow onions, finely minced

1 teaspoon garlic, crushed

1 to 2 tablespoon bacon grease (Olive oil may be substituted.)

2 to 4 tablespoons chicken broth

1 can green chilies, chopped

1 can Rotel or tomato and chili mix

1 can tomato paste

2 to 3 potatoes, peeled and finely diced

4 to 6 tablespoons vinegar

1 tablespoon chili powder

1/2 teaspoon EACH salt, pepper and cumin

1/4 to 1 cup water, added as needed during cooking


Recipe



1. In a deep pot, crumble and brown beef with onion, garlic, cumin, and bacon grease or olive oil.

2. Add chicken broth, salt, pepper, and chili powder; mix together well.

3. Add all canned ingredients and stir well. Stir in vinegar to desired tartness. Add potatoes.

4. Simmer on medium low heat for about 1 hour or until potatoes are fork-tender.

5. Serve topped with grated cheese and Jalapenos, with warm tortillas on the side.

Serves 4 to 6

A comment from Chef Debra Thomas at Recipezaar.com: “This is a tart and hearty stew with a southwestern flavor. I made it up after visiting a local Texas restaurant which declined to give me their recipe for the delicious stew I ate there. Although mine tastes similar to theirs, it is much more tart (which I like) and hot (which I love!) Check it out if you like something a bit different. You won't be disappointed.”

Serves 5
Calories 553
Fat 25.4 g
Cholesterol 114 mg
Sodium 765 mg