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Caldillo de Duranguense (Durango Stew)

Monday, 26 May 2008


This thick and hearty stew from Durango, one of the northern states, is another Mexican dish that closely resembles chili con carne. A very similar recipe, carne guisada, is given by Jim Peyton in his book, El Norte: The Cuisine of Northern Mexico. We use pork in our version, but beef (or even shredded beef) can be used.


At a glance
New Mexican
Chile peppers
Cooking Method
Heat Level
Main Course
  • 8 ancho chiles, seeds and stems removed

  • 1 cup water

  • 2 to 3 pounds pork, cut into ½ -inch cubes

  • 3 tablespoons vegetable oil

  • 1 large onion, chopped

  • 2 cloves garlic, chopped

  • 2 teaspoons flour

  • 2 large tomatoes, peeled and chopped

  • 2 to 3 cups beef stock

  • 1/4 teaspoon dried Mexican oregano

  • 2 tablespoons lemon juice

  • Salt and pepper to taste


In a pan, cover the chiles with water and simmer for 15 minutes until they are soft. Puree them in a blender along with the water until smooth.

In another pan, brown the pork in the oil. Add the onion and garlic and saute until soft. Add the flour and quickly brown, taking care that it does not burn. Add the chile puree and tomatoes, bring to a boil, reduce the heat, and simmer for 15 minutes.

Add the beef stock and oregano. Cover the pan and simmer until the meat is tender, about 1 ½ hours. (The meat should be tender and the gravy quite soupy.)

Before serving, stir in the lemon juice.



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