Leonese Caldillo de Perro

Ingredients

In the adaptation of Caldillo de Perro from Mexican to Leonese cuisine, there are several notable differences. The original Mexican version typically includes ingredients such as beef, tomatoes, and chili peppers, while the Leonese adaptation incorporates local ingredients and flavors. The Leonese Caldillo de Perro features lamb or pork as the main protein, along with root vegetables like potatoes and carrots. The spices used in the Leonese version are more subtle, with hints of paprika, thyme, and bay leaves, reflecting the traditional flavors of León. We alse have the original recipe for Caldillo de perro, so you can check it out.

• 500g (1.1 lb) lamb or pork, cubed 500g (1.1 lb) lamb or pork, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 teaspoon sweet paprika 1 teaspoon sweet paprika
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 2 bay leaves 2 bay leaves
• 1 liter (4 cups) chicken or vegetable broth 1 liter (4 cups) chicken or vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 15g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat.
2. 2.
   Add the diced onion and minced garlic to the pot and sauté until they become translucent.
3. 3.
   Add the cubed lamb or pork to the pot and brown it on all sides.
4. 4.
   Stir in the sweet paprika, dried thyme, and bay leaves, coating the meat evenly with the spices.
5. 5.
   Add the sliced carrots and diced potatoes to the pot, followed by the chicken or vegetable broth.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Leonese Caldillo de Perro hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Lamb or pork — For a more tender result, choose cuts of meat that are suitable for slow cooking, such as shoulder or leg. Trim excess fat before cubing.
• Sweet paprika — Opt for a high-quality sweet paprika to enhance the flavors of the stew.

Tips & Tricks

• For an extra depth of flavor, marinate the cubed meat in olive oil, garlic, and paprika for a few hours before cooking.
• If you prefer a thicker stew, you can add a tablespoon of flour to the pot when browning the meat.
• Serve the Caldillo de Perro with crusty bread to soak up the delicious broth.

Serving advice

Serve the Leonese Caldillo de Perro as a main course, accompanied by a fresh green salad and crusty bread. It is best enjoyed piping hot, allowing the flavors to fully develop.

Presentation advice

Present the Caldillo de Perro in individual bowls, garnished with a sprig of fresh thyme or parsley. The vibrant colors of the vegetables and tender chunks of meat will make for an inviting and appetizing presentation.