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Northern-style beef and green chile stew with tomatoes in a savory broth. This protein-rich, carnivore-friendly family soup reflects the bold, straightforward flavors of Mexico's norte.
Cut the beef chuck roast into 1-inch cubes and season with half of the salt and black pepper.
In a large pot over medium-high heat, add vegetable oil. Sear the beef in batches without crowding until well-browned on all sides, then transfer to a plate.
Reduce heat to medium, add diced onion and sauté for 3–4 minutes until translucent. Add minced garlic and cook for 1 minute, stirring constantly to prevent burning.
Return the beef to the pot. Stir in cubed potatoes, diced tomatoes, and roasted green chile. Sprinkle in cumin, remaining salt, and pepper. Mix thoroughly to coat everything in aromatics and spices.
Pour in water or beef broth. Bring to a simmer over high heat, then reduce to low. Cover and cook gently for 45–60 minutes, skimming any foam if needed, until the beef is fork-tender and potatoes are cooked through.
Taste and adjust seasoning if needed. Serve the Caldillo Norteño ladled hot into bowls, optionally garnished with extra roasted green chile or fresh cilantro.
