Caldillo is a spicy, hearty Mexican green chile steak soup perfect for the cold weather. Easy to prepare, allowing it to simmer for a few hours blends the flavors perfectly. It can be prepared on the stovetop or in an Instant Pot.
44-ounce cansMild Green Chiliesstrips; drained and cut into 1/4-inch wide strips lengthwise (diced chilies may be substituted)
2largeRusset Potatoespeeled and cut into bite-size cubes
For all cooking methods
In a small mixing bowl, combine the garlic powder cumin, pepper and flour. Set aside.
In a large mixing bowl pour in vinegar. Place steak strips in the bowl and massage the vinegar into the steak with your hands.
Powder bowl of flour and spices into the steak and massage the dry mixture into the steak until none remains to be incorporated.
Cooking on the Stovetop
Heat a Dutch oven or stock pot with the olive oil over Medium-High temperature.
Place the steak into the pot and brown lightly (5-7 minutes approximately).
Add the remaining ingredients into the pot: chile powder, beef stock, onion, tomatoes and their liquid, green chile strips and potatoes. Bring to a low boil, lower temperature to low and allow to simmer for 1-2 hours until potatoes are soft and meat is fully cooked.
Cooking in an Instant Pot
Using a 6-quart Instant Pot, select the SAUTE mode. Add the olive oil.
When the olive oil is heated lace the steak into the Instant Pot and brown lightly (5-7 minutes approximately).
Remove the steak from the Instant Pot.
Leaving the Instant Pot in SAUTE mode pour in the beef broth. Allow the broth to heat up and scrape any food particles from the bottom of the Instant Pot insert using a spatula. They can be stirred into the broth for extra flavor. NOTE: this will help ensure no burn warning when cooking the soup.
Add the remaining ingredients into the pot: chile powder, onion, tomatoes and their liquid, green chile strips and potatoes. Add the steak back to the Instant Pot.
Seal the Instant Pot and select the SOUP mode, adjust for 40 minutes. Follow with a natural release for 10 minutes, and manual release for any remaining pressure.
Serving the Steak Soup (all cooking methods)
Garnish with a bit of grated cheese (if desired) and serve with cornbread, flour or corn tortillas or quesadillas.
Cooking Times:Stovetop: Simmer for 1-2 hours until potatoes and meat are cooked.Instant Pot: Soup setting 40 minutes; 10 minute Natural Release followed by a manual release of remaining pressure.Recipe Yield: Prepared in the Instant Pot the recipe makes 13 1/2 cups of soup. The yield may be slightly less on the stovetop due to evaporation.Ingredients: Steak: if London Broil is not available Sirloin may be substituted.Green Chilies: freshly roasted or canned roasted chilies may be used. Whole green chilies (slicing instructions in recipe) or diced green chilies may be used.Flour: regular all-purpose flour or gluten-free flour blend may be used.
Can this steak soup recipe be made in the slow cooker?
Yes it can but from our testing we feel the results are not as good as when cooking it on the stove top or in the Instant Pot.The meat does not retain the same flavor as with the preferred two methods.To make it in the slow cooker:
Follow the instructions under For All Cooking Methods in the recipe card below.
Perform steps 1 and 2 under the Stove Top method in the recipe card.
Add the steak to the slow cooker (a 6 quart slow cooker recommended) followed by the remaining recipe ingredient; stir to combine.
Cook on LOW for 7-8 hours until the potatoes are completely cooked and the meat is soft.
Storing the Steak Soup:Refrigerator: cool soup, place in an airtight container for 3-5 day in the refrigerator.Freezer: cool soup, place in an airtight container with 3/4-inch head space for up to 6 months in the freezer.