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Bowl of Caldillo de Carne Molida

Caldillo de Carne Molida (Ground Beef Stew with Jalapeño)

by Gemma Aguayo-Murphy
This Caldillo de Carne Molida is a traditional Mexican ground beef stew that simmers with fiery jalapeños, potatoes and other tasty ingredients. It is fast, easy, and budget-friendly, yet bursting with warm, satisfying spice and flavor. This hearty and healthy dish is also paleo and Whole30 friendly and makes a perfect weeknight meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Course Soup
Cuisine Mexican
Servings 6
Calories 630 kcal

Equipment

  • 1 Dutch oven or large pot
  • Knife
  • cutting board

Ingredients
  

  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground cumin (optional)
  • ¼ diced onion
  • 1 diced garlic clove
  • 1 diced Roma tomato
  • 1 diced jalapeño (*see notes)
  • 2 medium potatoes (or 1 large potato)
  • 3 cups hot water
  • 3 cups chicken or beef broth (check ingredients for Whole30)

Instructions
 

  • In a large Dutch oven or pot, add a tablespoon of oil if meat is more than 85% lean. This is not necessary if the meat is 80% or 85% lean.
  • Season with salt, pepper and cumin (if desired).
  • Brown the meat and break it up as it cooks using a wooden spoon. Continue to cook until the meat is almost completely cooked through.
  • Add the onion and garlic. Cook until fragrant. 
  • Next, add the tomato and jalapeño. Cook for another minute.
  • Add 3 cups of chicken or beef broth and 3 cups of hot water.
  • Dice two medium potatoes (or 1 large potato) into ½" pieces. Add to the stew and stir.
  • Bring to a simmer and let the stew simmer until the potatoes are fork tender, about 10-15 minutes.
  • Taste for salt and adjust seasoning as necessary.
  • Serve in a soup bowl with the broth. You can also serve it with less broth in a shallow bowl with a side of red rice, Mexican white rice or refried beans and tortillas.

Notes

  • For extra spice, replace one or two of the jalapeños with serrano peppers.
  • Instead of jalapeños or serranos, you can substitute 5-6 diced roasted green chiles (like Anaheim, Pueblo or Hatch). Green chiles add a whole other flavor to the stew and it's also great.

Nutrition

Serving: 1 servingCalories: 630kcalCarbohydrates: 13.5gProtein: 65.5gFat: 39.3gSaturated Fat: 12.6gCholesterol: 213mgSodium: 324mgPotassium: 374mgFiber: 2.3gSugar: 1.9gCalcium: 66mgIron: 8mg
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