Caldillo, West Texas beef and green chile stew

The first time I heard about caldillo, it was in a comment from a reader. The discussion was on how best to use up an abundance of green chiles, and she offered that when it's cold, she makes a big batch of caldillo with her frozen stash. I had never heard of this dish, so I decided to investigate.

My initial search turned up very little, as not only are there not many recipes out there, but it's only found in a very specific region—the West Texas area surrounding El Paso and Big Bend to be exact . . .

------------------------------------------------------

Thank you for reading!

This is a premium post available to subscribers only. While most of the site is open to all, if you'd like access to this and other terrific premium content, please consider purchasing a subscription, which starts as low as $25 a year. Each subscription helps support Homesick Texan and keep it running. (Here are some frequently asked questions about the subscriptions.)

Thank you for your consideration!

If you're already a subscriber, login below to read this post: