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.

POZOLE VERDE CON POLLO

Steps:

• Heat the bacon fat in a large heavy pot over medium-high heat. Add the poblanos, jalapeños, scallion whites, pepitas, garlic, cumin, coriander, allspice and salt. (Use 3 tablespoons Diamond Crystal kosher salt or 1 tablespoon plus 1 teaspoon Morton kosher salt.) Cook, stirring occasionally, until the vegetables are just tender, about 5 minutes. Add the tomatillos and continue to cook, stirring occasionally, until they soften and begin to brown, 5 to 6 minutes.
• Remove the pot from the heat. Working in batches, transfer some of the vegetable mixture to a blender, add some of the chicken broth and puree. Transfer the pureed mixture to a large bowl and continue until all the vegetables and broth have been blended. Return the pureed mixture to the pot and add the hominy. Increase the heat to high and bring to a boil, then reduce the heat to medium low, cover and simmer until the flavors come together, about 30 minutes.
• Meanwhile, combine the cilantro, scallion greens and 2 cups water in the blender (you don't need to rinse it out!). Puree until completely smooth.
• Add the chicken and cilantro puree to the stew, remove from the heat and stir. Let sit until the chicken is heated through. Serve the pozole with the onion, radishes, avocado, chicharrones, oregano and lime wedges.

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.

CALDO VERDE

Steps:

• 1. In a large pot, heat the olive oil over medium heat. Add the onions and cook until they are translucent. Add the garlic and half the chouriço and cook for 2 minutes. Add the potatoes, cover everything with the water, bring to a boil and lower the heat, simmering until the potatoes are almost done, about 15 minutes.
• 2. When the soup is cool enough to handle, purée it in the food processor and return to the pot. Add the greens, bring everything back to a boil and simmer for 2 minutes. Season with salt and pepper, ladle into bowls and garnish with the remaining cubes of chouriço.

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.