|Place of origin||Philippines|
|Region or state||Luzon, Southern Tagalog|
|Main ingredients||Goat shoulders, corn oil, onion, garlic, carrots, bell pepper, potatoes, chili, flour, liver spread, tomato paste, butter, stock (beef or brown)|
|Variations||Beef, pork, chicken|
|Cookbook: Kaldereta Media: Kaldereta|
Commonly the goat meat is stewed with vegetables and a liver paste. Vegetables may include tomatoes, potatoes, olives, bell peppers and hot peppers; kaldereta sometimes includes tomato sauce.
Caldereta's name derives from the Spanish word caldera meaning cauldron. The dish is similar to meat stews from the Iberian peninsula and was brought to the Philippines by the Spanish during their 300-year occupation of the Philippines.
Kaldereta is a served at special occasions, parties and festivities. Variations of the dish use beef, chicken or pork.