Caldo De Pollo (Mexican Chicken Soup) |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 10 |
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South Texas style- the only time i can find caldo de pollo cooked this way is when i go to south Texas Ingredients:
4 -5 lbs chicken quarters |
2 chicken bouillon cubes |
5 fresh garlic cloves |
2 medium onions |
1/2 cup fresh cilantro |
3 lbs potatoes |
4 ears corn |
4 zucchini |
1 yellow squash |
1/2 stalk celery |
1 cabbage |
1 1/2 tablespoons salt |
Directions:
1. Cut onions in large chunks and chop cilantro.
2. put chicken in a very large pot. I cut the legs off of the thighs.
3. Cover with water.
4. Add bouillon cubes.
5. Bring to a boil
6. Add whole garlic cloves, onions, salt,and cilantro.
7. Lower heat and simmer 1 hour and fifteen minutes.
8. While chicken cooks peel and cut potatoes into large pieces.
9. Cut zucchini and squash into 1.5 inch slices.
10. Cut celery into 1 inch pieces.
11. Quarter the cabbage.
12. Cut corn into 3 inch pieces.
13. Remove any fat at this point if you wish and you can take skins off chicken.
14. Add potatoes and corn cook for 20 minutes.
15. Add squash, zucchini,and celery cook 10 minutes.
16. Add cabbage and cook for 15 more mins or until cabbage and squash are soft.
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