Caldo de Pollo Rojo


  • 5 chicken thighs, chopped
  • 32 oz low sodium chicken stock
  • pinch sea salt
  • ½ medium white onion
  • 4 garlic clove peeled
  • 2 celery branches cut into pieces
  • 3 large carrots cut into 3 pieces each
  • 1/2 head of cabbage, chop in big chunks
  • jalepeno
  • chayote squash, big chop
  • zucchini, big chop
  • 3 small ears of corn
  • 1 Tb tomato paste
  • 2 tsp cumin & 1 tsp Gebhardt chili powder (best flavor) and 1 T tomato paste
  • 1 can of enchilada sauce or HEB That Red Sauce(love the chilies in this)
  • 2 cilantro branches
  • limes
  • green onions
METHOD
  • Pour the chicken, garlic, onion, carrot, potato and salt into a large pot, and start cooking at medium high temperature until it browns slightly. Than add cumin,chili powder, paste and black pepper. I use my instapot on saute.
  • Than add the stock and the red sauce.
  • I cooked it on medium on my slow cooker for 3 hours. Than I added my squashes, cabbage and corn. Squeezed some lime.
  • Continue cooking for additional 3 hours. You can do this all on a stove top for a quicker time. Cook for 30 minutes on medium than add the rest for another 30 minutes. But I had errands and was not home most of the day.
  • Than I taste. I do not salt but if you need too salt it.
  • Than I garnish with green onions,limes, chopped jalepenos, cilantro, and cheese. We like cheese in this family. Serve with hot tortillas or crusty bread.

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