This comforting Green Chile Ground Beef Caldito is a traditional homemade dish prepared with seasoned ground beef, roasted green chiles, tomatoes, onion, garlic, and a light but flavorful broth.

The word caldito means “little broth” and describes the warm, spoonable consistency of this rustic meal. Served with soft homemade flour tortillas, it is perfect for scooping up the tender beef and roasted green chile sauce.

Recipe Information

Prep Time: 30 minutes
Cook Time: 45 minutes
Tortilla Resting Time: 30 minutes
Total Time: 1 hour 45 minutes
Servings: 6

Ingredients

For the Roasted Green Chiles

6 large Anaheim or Hatch green chiles

2 poblano peppers

1–2 jalapeño peppers, optional for additional heat

1 serrano pepper, optional

1 tablespoon vegetable oil

For the Ground Beef Caldito

2 lbs ground beef, preferably 85% lean

1 tablespoon vegetable oil

1 medium white onion, chopped

4 garlic cloves, minced

3 Roma tomatoes, roughly chopped

4 cups roasted green chiles, chopped

3 cups beef broth

1 cup water, plus more if needed

1 teaspoon ground cumin

1 teaspoon Mexican oregano

1 teaspoon salt, or to taste

½ teaspoon ground black pepper

½ teaspoon garlic powder

¼ teaspoon crushed red pepper flakes, optional

1 bay leaf

2 tablespoons chopped fresh cilantro

1 tablespoon fresh lime juice

For the Homemade Flour Tortillas

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

⅓ cup lard, vegetable shortening, or neutral oil

1 cup warm water, approximately

For Serving

Warm flour tortillas

Fresh lime wedges

Chopped cilantro

Diced white onion

Sliced avocado

Refried pinto beans, optional

Mexican rice, optional

Queso fresco, optional

Instructions

1. Roast the Green Chiles

Preheat the broiler to high.

Place the Anaheim or Hatch chiles, poblano peppers, jalapeños, and optional serrano pepper on a large baking sheet.

Position the peppers approximately 6 inches beneath the broiler.

Roast them for 5–7 minutes, until the skins begin to blister and blacken.

Turn the peppers and roast the other sides for another 5–7 minutes.

The skins should be blistered in several places, but the peppers should not become completely burned.

2. Steam the Roasted Chiles

Transfer the roasted peppers immediately to a large bowl.

Cover the bowl tightly with a plate, plastic wrap, or a clean kitchen towel.

Allow the peppers to steam for 10–15 minutes.

The trapped steam will loosen the skins and make the peppers easier to peel.

3. Peel and Chop the Chiles

Remove the peppers from the covered bowl.

Gently peel away the loose, blistered skins.

Remove the stems and seeds.

For a spicier caldito, leave some of the jalapeño or serrano seeds intact.

Avoid rinsing the roasted chiles under water because this can wash away their smoky flavor.

Chop the cleaned peppers into rustic bite-sized pieces and set them aside.

4. Brown the Ground Beef

Heat 1 tablespoon of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Add the ground beef.

Break the meat into small, irregular pieces with a wooden spoon.

Cook for 7–9 minutes, stirring occasionally, until browned and no pink remains.

If the beef releases a large amount of grease, carefully remove the excess, leaving approximately 1 tablespoon in the pot for flavor.

5. Cook the Onion and Garlic

Add the chopped white onion to the browned beef.

Cook for 4–5 minutes, stirring occasionally, until softened and lightly translucent.

Add the minced garlic.

Cook for another 30 seconds, stirring constantly, until fragrant.

Do not allow the garlic to burn.

6. Add the Tomatoes

Add the chopped Roma tomatoes to the pot.

Cook for 5–7 minutes, stirring occasionally.

The tomatoes should soften and release their natural juices.

Use the back of the spoon to gently crush some of the tomatoes while leaving several larger pieces intact for a rustic homemade texture.

7. Add the Roasted Green Chiles

Stir the chopped roasted green chiles into the beef and tomato mixture.

Cook everything together for approximately 5 minutes.

This allows the beef to absorb the smoky flavor of the peppers before the broth is added.

8. Season the Caldito

Add the cumin, Mexican oregano, salt, black pepper, garlic powder, and optional crushed red pepper flakes.

Crush the Mexican oregano lightly between your fingers before adding it to release more flavor.

Stir until the seasonings are evenly distributed.

Cook for approximately 1 minute.

9. Add the Broth

Pour in the beef broth and water.

Add the bay leaf.

Stir thoroughly, scraping any browned pieces from the bottom of the pot.

Bring the mixture to a gentle boil over medium-high heat.

10. Simmer the Caldito

Reduce the heat to medium-low.

Partially cover the pot and simmer for 20–25 minutes.

Stir occasionally to prevent the ground beef from settling at the bottom.

The caldito should have enough liquid to eat with a spoon, but it should remain thicker than a traditional soup.

If it becomes too thick, add more hot water or beef broth, ½ cup at a time.

If it is too thin, simmer uncovered for another 5–10 minutes.

11. Finish the Green Chile Caldito

Remove and discard the bay leaf.

Stir in the chopped cilantro and fresh lime juice.

Taste the broth and adjust the salt, black pepper, or cumin if necessary.

Turn off the heat.

Cover the pot and allow the caldito to rest for approximately 10 minutes so the beef, green chile, tomato, and seasonings can blend together.

Homemade Flour Tortillas

12. Mix the Dry Ingredients

Place the flour, salt, and baking powder in a large mixing bowl.

Whisk until evenly combined.

13. Add the Fat

Add the lard, shortening, or oil to the flour mixture.

Use your fingertips or a pastry cutter to work the fat into the flour.

Continue mixing until the mixture resembles coarse crumbs.

14. Add the Warm Water

Gradually pour in the warm water while mixing with a spoon or clean hand.

Begin with approximately ¾ cup and add more as needed.

Mix until a soft dough forms.

The dough should feel smooth and slightly tacky but should not stick heavily to your hands.

15. Knead the Dough

Transfer the dough to a lightly floured surface.

Knead for 4–5 minutes, until smooth and elastic.

If the dough feels dry, wet your hands lightly and continue kneading.

If it is too sticky, add a small amount of flour.

16. Rest the Dough

Divide the dough into 12 equal portions.

Shape each portion into a smooth ball.

Place the dough balls on a plate and cover them with a clean kitchen towel.

Allow them to rest for 30 minutes.

Resting relaxes the dough and makes the tortillas easier to roll.

17. Roll the Tortillas

Heat a dry comal or heavy skillet over medium-high heat.

Working with one dough ball at a time, place it on a lightly floured surface.

Roll it into a thin circle approximately 7–8 inches wide.

Keep the remaining dough balls covered so they do not dry out.

18. Cook the Tortillas

Place one rolled tortilla on the hot, dry skillet.

Cook for approximately 30–45 seconds, until bubbles form and light brown spots appear underneath.

Flip and cook the second side for another 20–30 seconds.

Flip once more if necessary to finish cooking.

Transfer the cooked tortilla to a clean towel and cover it immediately.

Repeat with the remaining dough balls.

Keeping the tortillas covered traps steam and helps them remain soft and flexible.

Assemble and Serve

19. Serve the Caldito

Ladle the hot green chile ground beef caldito into deep bowls.

Make sure each serving contains plenty of ground beef, roasted green chiles, tomatoes, and flavorful broth.

Garnish with chopped cilantro, diced white onion, queso fresco, or sliced avocado if desired.

Serve immediately with warm homemade flour tortillas and lime wedges.

Tear off pieces of tortilla and use them to scoop up the beef and green chile mixture or dip them directly into the broth.

Homemade Mexican Tips

Hatch or Anaheim chiles provide the best traditional flavor, while poblano peppers add a deeper roasted taste.

Green chile heat can vary considerably. Taste a small piece before deciding how many jalapeño or serrano peppers to add.

Roast the peppers until their skins blister. This develops the smoky flavor that defines the dish.

Steam the roasted chiles before peeling them to make the skins easier to remove.

Do not rinse the roasted chiles because water removes some of their natural flavor.

Use ground beef with a little fat for a richer broth, but drain excessive grease before adding the vegetables.

Cook the tomatoes until they soften and release their juices. This gives the broth more body and color.

Keep the caldito at a gentle simmer. Aggressive boiling can reduce the broth too quickly.

Add more broth for a soup-like caldito or simmer uncovered for a thicker consistency.

Rest the tortilla dough for the full 30 minutes. This prevents the tortillas from shrinking while rolling.

Place every cooked tortilla inside a folded towel immediately to keep it soft.

Optional Variations

Green Chile Caldito with Potatoes

Add 2 medium potatoes cut into small cubes when adding the broth.

Simmer for 20–25 minutes, or until the potatoes are fork-tender.

With Pinto Beans

Add 2 cups of cooked pinto beans during the final 10 minutes of cooking.

Include a little bean broth for additional flavor.

With Beef Cubes

Replace the ground beef with 2 lbs of beef chuck cut into small cubes.

Brown the beef, then simmer it in the broth for 60–75 minutes before adding the roasted green chiles.

With Pork

Replace the ground beef with ground pork or small cubes of pork shoulder.

Cook until the pork reaches a safe internal temperature and becomes tender.

Spicier Caldito

Add additional serrano peppers or stir in a small amount of roasted green chile salsa.

Milder Caldito

Use only Anaheim and poblano peppers.

Remove all the seeds and membranes before chopping the roasted chiles.

Storage

Refrigerator: Store the green chile caldito in an airtight container for up to 4 days.

Freezer: Freeze it in freezer-safe containers for up to 3 months.

Tortillas: Store cooled tortillas in a sealed bag at room temperature for 1 day or refrigerate them for up to 5 days.

Reheating the Caldito: Warm it gently in a covered saucepan over medium-low heat. Add a splash of broth or water if it has thickened.

Reheating the Tortillas: Warm them briefly on a dry skillet or wrap them in a damp towel and microwave until soft.

Serving Suggestions

Pair this green chile caldito with:

Homemade flour tortillas

Warm corn tortillas

Refried pinto beans

Mexican tomato rice

Whole pot beans

Sliced avocado

Queso fresco

Diced white onion

Chopped cilantro

Fresh lime wedges

Salsa roja

Agua fresca

Final Thoughts

This Homemade Green Chile Ground Beef Caldito is a simple and comforting Mexican family meal made with seasoned beef, roasted green chiles, tomatoes, onion, garlic, and a flavorful light broth.

Served hot with soft homemade flour tortillas, it is perfect for scooping, dipping, and enjoying every bit of the smoky green chile sauce.

The rustic texture and straightforward ingredients make it taste like the kind of warm, satisfying dish prepared in a traditional Mexican home kitchen. 🇲🇽🌶️