Caldo de Pollo. Essential recipes that become a staple of a Mexican menu. The vegetables may vary from recipe to recipe.
Course Chicken, Main Course
Cuisine Mexican
Prep Time 21 minutesminutes
Cook Time 2 hourshours30 minutesminutes
Total Time 2 hourshours51 minutesminutes
Servings 8Servings
Ingredients
Ingredients
Start With Homemade Chicken Stock
3poundschicken pieces
2bay leaves
2teaspoons peppercorns
1celery stalk
1carrot
small handful cilantro
1medium onionsliced in half
1head of garlic
2chile de arbol
salt to taste
12-14cupswater
You Will Also Need
4white or red potatoesquartered
4large carrotssliced
4stalks celerysliced
1small oniondiced
3clovesgarlicminced
1serrano pepperminced
2roma tomatoesdiced
4ears of cornsliced in half
1/2head green cabbageroughly chopped
Handful chopped cilantro
Juice of 1 large lime
For Garnishes
1cupsliced radishesoptional
Lime wedges
Cilantrochopped
Avocadosliced
Chile serranominced
Instructions
Directions:
Begin by adding all of the ingredients for the chicken stock to a large pot. Bring to a boil, reduce to a simmer. Skim the foam that comes up to the top of the stock as it cooks. Cook at a steady simmer for 45 minutes to 1 hour.
Remove chicken pieces and strain out out of the remaining solids. Add the stock back to pot and bring back up to a boil. Skim off any extra fat off the top, if any.
Once boiling, reduce heat slightly. Add in the potatoes, carrots, celery, onion, garlic, serrano and tomatoes. Cook at a steady simmer for 25 minutes or until vegetables are fork tender. Add in the corn, cabbage, cilantro and lime juice. Taste for salt. Continue cooking for 20-25 minutes.
At this time, you could add the chicken back in as is, or you can remove the skin or bones, if you like. Add it back in a cook just until warm. Serve with rice and warm tortillas. Top with your favorite garnishes.
Notes
Adding more garlic and onion is optional, but I enjoy it this way.