Caldillo (New Mexican-Style Soup)
butter or oil for sautéing
½ c. white onions, finely chopped
3 cloves garlic, minced
1 lb. pork shoulder butt, cubed
2 c. potatoes, diced
4 c. water
2 c. cooked northern white beans
1 tsp. salt
½ tsp. pepper
1 c. chopped roasted green chilies (I recommend buying fresh chilies from the market to roast yourself, or we'll sell you a jar of our roasted Pueblo chilies)
grated cheese of choice for garnish
corn or flour tortillas
Sauté onions in butter or oil of choice till soft and translucent, then add garlic. Brown meat with the onions and garlic. Add potatoes after browning the meat. Then add water, beans, seasoning and chilies. Cover and cook over medium heat until potatoes are tender. Finish with cheese and serve with tortillas. Serves 8 to 10.
This is such a wonderful soup for those chilly or snowy days. It's truly a comfort food that satisfies. The roasted flavor of the chilies and the tenderness of the potatoes and beans are sublime. At La Rosa, we don't currently offer caldillo on our regular menu, but it is offered as a special sometimes. Pork stock is also a great addition to this recipe, or adding pork bones in the cooking process. Both of these make for a more flavorful and richer soup.
— Submitted by owner Marina La Riva