This recipe represents a personal adaptation of a traditional stew known as caldo from Durango, Mexico. Roasted chile poblano is used instead of chile pasado to reflect family cooking methods. The dish evokes nostalgic memories of times spent with family, especially after a significant loss. It is described as simple to prepare and is complemented well by flour tortillas, making it also suitable for creating burritos. Memories associated with the preparation of the stew make it significant.
This recipe reflects my dad's version of a stew from Durango, Mexico, where he used roasted chile poblano instead of chile pasado.
Cooking this stew brings back vivid memories of my dad preparing it for us after my mom passed away.
The stew is simple to make and pairs excellently with flour tortillas, making it ideal for burritos.
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