Slow Cooker Caldillo (Mexican Stew)

I grew up in West Texas where we have a lot of migrant workers to help with the various farm harvest. The Mexican families brought with them the most delicious stew that came to be a favorite in our region. I grew up eating this recipe and it has been changed through the years to use some canned products and I have taken it from the stew pot to the slow cooker. The basic ingredients for this stew remain the same and the flavors bring me right back to the days when I would go to my Grandpa's cotton patch and help pull cotton all day. I would be out in the field with all the other children and it was a fun time. I remember coming into the kitchen at the end of the day to the smell of the Caldillo simmering away on the back of the stove. The first bite of that stew will take me back every time and it is so worth it, this stew is delicious!

Slow Cooker Caldillo

Mexican Stew

Beef, Onions,Green Chili's and Tomatoes

Add The Sliced Potatoes

Put The Lid On And Let It Cook

Slow Cooker Caldillo

(Mexican Stew)

Miz Helen's Kitchen

Ingredients

3 pound chuck roast, cut in bite size pieces

2 large onions

3 (4 ounce) cans chopped green chilies (hot or mild to taste)

1 (10 ounce) can tomatoes and green chilies (Rol-Tel)

1 (15 ounce) can diced tomatoes

2 teaspoons chili powder

1-1/2 teaspoon cumin

1/2 teaspoon garlic powder

Salt and Pepper to taste

3 (15.5 ounce) cans sliced new potatoes,drained

Directions

In a dry hot iron skillet, sear the bite size pieces of roast.

Place the seared meat into a pre-heated slow cooker.

Add the onions, chopped green chilies, tomatoes and green chilies, diced tomatoes, stir well. 

Stir in the chili powder, cumin, garlic powder, salt and pepper.

Add 4 cups water, stir well.

Place the lid on the slow cooker cook on high for 2 hours.

Take the lid off of the slow cooker and stir in the drained sliced new potatoes.

Adjust the salt and pepper season.

Place the lid back on the slow cooker and cook on low for 1 hour.

At the end of the cooking time, add a cornstarch slurry to the stew to thicken.

I use 2 tablespoons cornstarch to a 1/4 cup of water for this stew.

Keep the stew on simmer or warm until time to serve.

Serve with flour tortillas.

Enjoy!

Print Recipe

Recipe Tips

The stew freezes well and will keep for about 3 months in the freezer.

Pin For Later

It Is Ready To Serve

Enjoy!

Thanks so much for stopping by the cottage today and spending time in the kitchen with me. It is always more fun to cook with a friend! Hope you have a great week and come back to see us real soon!

Peace and Joy

Miz Helen

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