Boy is it cold—even here in Texas— so I am up for a warm bowl of Caldo de Pollo. This is my ultimate post holiday comfort food. Slow simmering a whole chicken with aromatics and spices creates a soul- hugging warm broth. My Latin American-inspired huge pot of soup is filled with richly seasoned broth, tender chicken, corn, leafy cabbage, onions, hominy, jalapeños, carrots, celery and topped with cool avocado slices, lime wedge and pico de Gallo with fresh tomatoes and cilantro. A warm, oh so comforting gigantic bowl of goodness.
Around Austin, there many Mexican and Southwest-inspired soups to enjoy and this IS the time of the year best to enjoy them.
The weather won’t be cold for long so enjoy now!
Caldo De Pollo
Recipe Type: Entree
Cuisine: Latin
Author:
Prep time:
Cook time:
Total time:
Serves: 6-8 bowls
Caldo de pollo is a chicken soup that is soul-hugging comfort in a bowl.
Ingredients
- 1 whole chicken
- 2 Large Boxes Chicken Broth
- 3 Whole Carrots, cleaned and sliced into coin-sized pieces
- 3 Stalks Celery, cleaned and sliced into bite sized pieces
- 1 Whole white onion, skin removed
- 2 Bay Leaves
- 1/2 Cabbage, cut into chunks
- 2 Jalapeños, sliced and seeded
- 1/2 cup chopped purple onion
- Handful of Chopped Cilantro
- 2 cups Small potatoes, such as Yukon Gold
- 4 Corn Cobs, cut into wheels to make 8 wheels
- 1 Can hominy, drained
- 1 Container purchased Pico de Gallo plus some for passing
- 4 Garlic Cloves, chopped
- 1 T Ground Cumin
- 1 T Ground Coriander
- salt/pepper to taste
- 1/2 cup Tomatillo Salsa
- Sliced avocados
- Sliced Limes
Instructions
- Boil whole chicken covered until tender for about 45 min with 2 boxes broth adding water to cover chicken, bay leaves, spice and whole white onion.
- When the chicken is just about falling apart, turn off the burner and let cool in the broth for about 1 hr.
- Remove chicken and strain broth.
- Shred chicken and toss bones. Set aside
- Add the rest of ingredients including tomatillo salsa to strained broth until potatoes, carrots and simmer until tender.
- Serve up bowls of broth with remaining pico de Gallo, avocados, lime juice, cilantro, purple onions and sliced jalapeños.
- Serve with cheese and corn tortillas too!
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