Mex­i­can Chicken and Veg­etable Soup (Caldo de Pollo)

SERVES 8–10 Ac­tive: 30 min. • To­tal: 2 hr. 30 min.

SAVEUR - - Contents -

Mul­ti­plied to use 4 or 5 chick­ens, this sim­ple soup can feed the whole vil­lage fam­ily at Yo’on Ixim. Us­ing all parts of a large pollo ranchero con­trib­utes to the fla­vor of this soup, so don’t be afraid to cut up and add the chicken’s back­bone, or­gan meats, and feet. Each sea­son of­fers dif­fer­ent veg­eta­bles, but the main­stay for this south­ern Chi­a­pas soup is chay­ote, an ed­i­ble gourd, as well as toma­toes and onions.

1 large farm-raised chicken, with skin (about 5 lb.), cut into serv­ing-size pieces 4 chay­otes (3 lb.), cut into 1½-inch wedges 8 medium car­rots (1 lb. 4 oz.), peeled and cut into 1-inch chunks 8 small red pota­toes (8 oz.), quar­tered 2 medium yel­low onions (1 lb. ), peeled and sliced 4 medium ripe toma­toes (2 lb.), skinned, seeded, and coarsely chopped 10 oz. green beans, trimmed (2 cups) ¼ cup kosher salt, plus more to taste 1 large poblano pep­per (4 oz.), stemmed, seeded, and cut in 1-inch strips Fresh cilantro, for serv­ing Lime wedges, for serv­ing Corn tor­tillas, warmed, for serv­ing

1 In a very large pot, add the chicken pieces (in­clud­ing the bones, feet, skin, and or­gans) and 6 quarts cold wa­ter. Bring to a low boil over high heat, and let cook for 20 min­utes. Add the chay­ote, car­rots, pota­toes, and onions, and re­turn the soup to a boil. Add the toma­toes, green beans, salt, and the poblano, re­turn to a boil and cook un­til the veg­eta­bles are soft, the chicken is very ten­der, and the broth is fla­vor­ful, 60–70 min­utes. Taste and ad­just the sea­son­ing as needed.

2 Di­vide the chicken and some veg­eta­bles and broth among 8–10 large soup bowls. Top with fresh cilantro and serve hot with lime wedges and warm corn tor­tillas.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.