Caldillo of Smoked Brisket with Green Chiles
Vicki Butts (lazyme)
At an altitude of nearly four thousand feet, El Paso gets darned cold in winter, and when it does, our attention turns to the kitchen, where a big pot of caldillo is soon simmering away. Caldillo means "little broth", and while it can be generically applied to any kind of stew, in El Paso it has come to mean a beef and green chili stew, one quickly concocted by using leftover beef (or sometimes pork or lamb).
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- long green chiles
- 3 Tbsp
- olive oil
- 4 c
- onion, coarsely chopped
- 1 Tbsp
- dried oregano, crumbled
- 8 c
- beef broth or chicken broth, homemade or canned
- 2 1/2 lb
- boiling potatoes, peeled and cut into 1/2-inch dice
- 2 c
- canned crushed tomatoes with added puree
- 2 lb
- smoked brisket or left-over pot roast of beef, pork or lamb trimmed and cut into 1/2-inch cubes
- salt, to taste
1In the open flame of a gas burner or under a preheated broiler, roast the long green chiles, turning them, until they are lightly but evenly charred.
2Steam the chiles in a paper bag, or in a bowl, covered with a plate, until cool.
3Rub away the burned peel. Stem and seed the chiles and coarsely chop them. There should be about 2 cups.
4In a deep pot over low heat, warm the olive oil. Add the onions, cumin, and oregano, and cook, covered, stirring once or twice, for 15 minutes.
5Add the broth, potatoes, tomatoes, and green chiles, and bring to a boil. Lower the heat and simmer, partially covered, stirring once or twice, for 30 minutes. Add the cubed brisket and continue to simmer until the potatoes and the meat are very tender and the stew is thick, about 15 minutes. Add salt to taste.