Pressure Cooker Mexican Chicken Soup In Red Chile Broth Caldo De Pollo Rojo Recipes

PRESSURE COOKER MEXICAN CHICKEN SOUP IN RED CHILE BROTH (CALDO DE POLLO ROJO)

Steps:

• With a pair of kitchen scissors, cut off the stem end of the pepper, then cut down one side. Open the pepper up and brush out the seeds) Toast the peppers in batches in a dry skillet over medium heat (not nonstick - I used cast iron). Open up the peppers and press down with a spatula to get good contact with the pan, about 30 seconds per pepper. (Skip toasting the chipotles - they're already smoked.) Put the toasted chiles in a small bowl, cover with warm water, and soak the chiles for 30 minutes.
• Toast the spices and garlic: While the chiles are soaking, toast the spices in the same skillet until they smell fragrant, about 1 minute, then pour the spices directly into a blender. Pulse the blender a few times to break up the cinnamon, then wait for the chiles to finish soaking.
• Make the chile paste: When the chiles are soaked, add them to the blender, along with 1 cup of the soaking water, and blend until completely smooth. (Add more water if needed to keep the blades moving; my Vitamix powered through this without any effort.)
• Everything in the pot: Pour 8 cups of water into the pressure cooker pot. Add the soup ingredients: the onion, carrot, celery, garlic, and cut-up chicken. Stir in the chile paste and 2 teaspoons of salt, then float the bay leaf on top.
• Pressure cook for 30 minutes with a Natural Pressure Release: Pressure cook on high pressure for 30 minutes in an electric pressure cooker ("Pressure Cook" or "Manual" mode in an Instant Pot), or for 24 minutes in a stovetop pressure cooker. Let the pressure come down naturally, at least 30 minutes. (It takes a long time for all that water to cool off. If you're in a hurry, let the pressure come down naturally for 20 minutes, then quick release any remaining pressure.)
• Strain the broth and shred the chicken: With tongs and a slotted spoon, remove the chicken pieces to a cutting board and let them cool. Strain the broth through a fine mesh strainer and discard the rest of the solids; they gave their all to the broth. When the chicken is cool enough to handle, shred it, discarding the skin, bones, and gristle.
• Serve the soup: To serve, put a handful of shredded chicken in a soup bowl, cover with broth, and customize the bowl of soup with your favorite toppings. (I like the crunch of shredded cabbage, the bite of some diced onion, and the texture of avocado slices in mine.)

CALDO DE POLLO (MEXICAN CHICKEN SOUP)

Steps:

• Rinse and dry chicken and place in stockpot. Add the corn on the cob nibblers with the chicken. Cover with water and season with salt.
• Add onion, bay leaves and garlic and let simmer for about 20 minutes (longer if using bigger pieces of chicken).
• Add the carrots, celery ribs, chayote, and potatoes and cook until vegetables are near tender.
• Add the cabbage, add more salt if needed and add pepper. Let simmer for about 5-10 minutes until cabbage is tender.
• Serve and garnish with cilantro, diced onion, and lime wedges. Adjust to taste with lime wedges.

MEXICAN CHICKEN SOUP (CALDO DE POLLO)

Steps:

• Heat the olive oil in a dutch oven over medium-high heat, until shimmering. Add the onion, carrots, celery, and bell peppers. Saute for 5-7 minutes, until browned and tender.
• Add the garlic and saute for 1 more minute, until fragrant.
• Add the broth, canned tomatoes, chicken, cumin, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 30 minutes, until the chicken breast is cooked through.
• Remove the chicken from the pot and shred it using two forks. Add the shredded chicken back to the pot and simmer for 5 more minutes.
• Stir in the chopped cilantro. Adjust the salt and pepper to taste.
• Pour soup into bowls and garnish with toppings, if desired.