Caldio: Mexican Beef Stew

My first experience with Caldio, a lovely long simmered green chile beef stew, came from my husbands grandmother. Or grandmothers, as we like to say. His maternal grandmother is a twin, we love the grandmothers Leta and Lena and count them both as our grandmothers or great-grandmothers. They are fabulous cooks and make chiles rellanos that can make you cry, if you’re feeling vulnerable that is. This was my first taste of their cooking, I didn’t know what to expect, and I was completely delighted with it.

I finally decided to take a crack at making my own version of Caldio. This is pretty darn close and pretty damn tasty. You could easily substitute cut stew meat to speed up the process but don’t cut down on the cooking time, the stew meat needs to simmer and get tender. Also a quick note on the heat of the chiles, if you like it hot please do use hot chiles and hot salsa to your liking.

Caldio: Mexican Beef Stew

Course: Main Dish, Soup
Cuisine: Mexican Inspired


  • 2 TBSP cooking oil
  • 1 medium onion chopped
  • 2 cloves garlic crushed and minced
  • 1/4 cup cold coffee
  • 8 cups water more as needed
  • 1 teaspoon salt
  • 12 ounces of salsa mild
  • 2 pounds potatoes cut to bite size--I used the last of my homegrown potatoes so I had red and white potatoes
  • 8 ounces canned mild green fire roasted chiles
  • 1 bunch cilantro stems removed
  • 1/2 lemon juiced
  • green onion tops for garnish
love in bowl