Caldillo Duranguense is a traditional soup originating from the Mexican state of Durango, characterized by its use of green chiles, typically long green chiles known locally as “chile pasado,” and beef as primary ingredients. The dish involves roasting and peeling the chiles before blending them with tomatoes, garlic, onion, and sometimes cumin to create a flavorful broth.
Cubes of beef, often sirloin or chuck, are browned and simmered in this sauce until tender. Potatoes and occasionally carrots may be added for substance. Caldillo Duranguense is typically served with corn tortillas.