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 cancient, she makes a large 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 small, as not only are there not many recipes out there, but it's only found in a very specwhetheric region—the West Texas area surrounding El Paso and Huge Bend to be exact . . .
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