This recipe comes from my Grandpa Tano, who learned it from his mother. This is the name he called this dish but I believe it is closely related to Caldillo, which is a northern New Mexico soup. We use this dish to be added to the Navajo beans recipe to add a little more texture, spice, and meat.
Ingredients:
- 2 celery stocks
- 1 whole onion
- (Add to taste) whatever type of green color chile you like. Prefer Hatch green chile, but jalapenos work.
- 1 lb ground beef
- salt & pepper
- [can add potatoes but no necessary]
directions:
- chop all vegetables to bite size pieces including chile
- add ground beef to a pot (not a pan) and brown
- drain any excess oil from the meat
- add vegetables and just slightly saute (not all the way soft just fragrant)
- add enough water to cover the mixture and bring to boil then turn to a slow simmer
- allow to cook for as little as 5 minutes or leave on the stove to allow flavors to mix
- if using potatoes, let the mixture cook until potatoes are soft