Caldereta Recipe

Caldereta (Kaldereta) or "Caldera" for Spanish (means Cauldron) is one of the Filipino's favorite served during special occasions or festivals. It is a goat stew made with tomato sauce, potatoes, liver mixtures, cheese and peppers. You can also try cooking other kinds of meat such as Pork Caldereta and Beef Caldereta.

Ingredients for Caldereta:

  • 1 kilo goat’s meat cut into pieces 
  • 1 cup fat or salad oil 
  • 5 segments garlic; crushed
  • 6 potatoes, halved or quartered
  • 1 large onion 
  • slices of hard-cooked eggs
  • Meat stock or water 
  • 6 tomatoes sliced
  • paprika, salt and pepper to taste 
  •  Liver mixture 
  • 1 cup sweet peas 
  • sliced pimientos morrones 
  •  1/2 cup chopped ham
  • How to Cook Caldereta:
    Heat the fat, and brown the garlic. Remove the garlic and saute the onion and tomatoes, then add the meat and seasonings. When partly cooked, transfer the mixture into a deeper pan, then add stock to cover the mixture. Cook until meat is almost tender. Add the potatoes and continue cooking. When meat and vegetables are tender, add the liver mixture to thicken the gravy. Add pimientos, peas and ham. Serve hot and garnish top with slices of hard- cooked eggs and chopped ham.

    How to Prepare the Liver Mixture for Caldereta:
    To 1/4 kilo cooked ox liver passed thru a food grinder,


    • 2 tbsps. bread crumbs 
    • 2 tbsps. vinegar 
    • Salt and pepper to taste 
    • 1 cup stock sugar to taste 

     Mix the above and strain into the caldereta mixture.

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