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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