Mexican Vegetable Caldo Verde Con Pollo Recipes

CALDO DE POLLO

Steps:

• Place chicken legs into a large stock pot and pour water over chicken; add garlic, salt, and garlic powder. Cover, bring to a boil, and reduce heat to low. Simmer until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube and let dissolve.
• Mix carrots, potatoes, zucchini, chayote, and white onion in the broth, turn heat to medium-low, and cook soup at a low boil until carrots and potatoes are tender, 45 minutes to 1 hour. Stir chopped cilantro into soup, simmer for 5 minutes, and serve.

CALDO VERDE

Steps:

• Peel potatoes and slice thinly, about 1/8" thick.
• Heat oil in a large stockpot over medium-high heat.
• Then, add potatoes and brown.
• This will give the soup a deep color and rich potato taste.
• Add onions and red pepper flakes, and cook until onions turn soft.
• Stir in garlic, then add broth and bring to boil.
• Reduce heat and simmer 10–15 minutes until potatoes are done.
• Meanwhile, peel casing from pepperoni.
• Slice pepperoni into 1/4"-thick pieces.
• Heat skillet over medium heat and add slices.
• Render and lightly brown on both sides.
• Drain on paper towels.
• When potatoes are cooked, use a potato masher to mash the slices—but don’t cream them!
• Try to simply chunk them enough so the broth thickens.
• Now add the drained pepperoni.
• In batches, stack stemmed kale and slice into shreds.
• Add and cook 2–3 minutes.
• Season with salt.
• Just before serving, stir in lemon juice.
• Acid turns the kale army-green if added too early.

MEXICAN VEGETABLE CALDO VERDE CON POLLO

Steps:

• In a large soup pot, sautee chicken, onion and garlic in olive oil until chicken is cooked (5 minutes at the most, as the chicken will finish cooking as the soup boils, just in case you use large chunks).
• Add Chicken Stock and rest of ingredients, bring to boil and set heat to medium.
• Boil for about 20 minutes, or until carrots are soft enough to easily bite.