Caldo de Pollo

Questions About Caldo de Pollo

The Method for Caldo de Pollo

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Put the chicken, stock, water, onion, garlic, tomato paste and oregano in a large pot and bring to a boil. Skim off the foam for the first 10 minutes, then lower the heat and simmer.

   Mark done

2. After 15 minutes of simmering, add the carrots, potatoes and corn. Simmer for 15 minutes more.

   Mark done Start 15 min timer

3. Add the zucchini and cabbage and simmer for 10 minutes, until all the vegetables are tender. Lift out the chicken, shred it and return it to the pot with the salt.

   Mark done Start 10 min timer

4. Ladle into wide bowls and serve with the cilantro and lime wedges.

   Mark done

A Few Pointers

• Keep the simmer gentle; a rolling boil clouds the broth.
• If the chicken is tender before the vegetables are done, lift it out and return it at the end.
• Serve with a spoon and fork, so everyone can eat the chunks as well as the broth.

Common Substitutions & Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Serve It With

Lime wedges · Sliced avocado · Fresh cilantro

Storage

Keeps in the fridge for up to 3 days. Freezes without the vegetables for up to 3 months.

Caldo de Pollo Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.