Ranch Recipe # 18: Caldo de Pollo For What Ails You

This soup will cure what ails you.

I know because I made it this afternoon.

You can only take so much cough medicine, right?

Enjoy!

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Caldo de Pollo  (Chicken Soup)


Slow boil a chicken that has been cut into pieces.

Add one large onion cut into chunks and a teaspoon of minced garlic.
.
Remove the chicken once it is done.
.

To the broth, add cut Mexican squash,

cut carrots,

2-3 potatoes peeled and cut into chunks,

a can of whole tomatoes,

and a bag of frozen whole kernel corn.


While that returns to a boil, shred the chicken.

Return the chicken to the broth.

And now for the most important part.

Begin by adding a teaspoon of Knorr Caldo de Pollo bouillon.

Stir and taste.

Add about a teaspon of ground cumin.

Stir and taste.

Add about a teaspoon of Knorr Caldo de Tomate.

Stir and taste.

Continue adding these spices until the soup tastes just right.

Yes! These are the instructions.

I promise you it will be worth it.

Once it tastes just right, top with chopped, fresh cilantro , and serve.

Enjoy!

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Ranch Recipe #7 Caldo

On rare cold days in South Texas, everyone I know

looks for the best bowl of caldo (soup) they can find.

Although the ingredients for both caldo de pollo

(chicken soup)

and

caldo de res

(beef soup)

are very humble,

creating either is an art.

Trust me- I have tried and failed.


I wish I could include some sort of scratch and sniff/taste tab

here to demonstrate exactly what I mean.



There is a distinctive flavor to caldo that I imagine

is a result of the cook and years of experience.

Along the way, I have settled

on a derivation that has these important ingredients:

If you are making caldo ,

purchase the green topped Knorr’s caldo de pollo

and the red topped caldo de tomate  bouillion.

Then you must have this.

Note:  to really gain the flavor that peppercorn, comino, and garlic pods

have to offer, you must use a molcajete and grind the spices.

I haven’t done that yet, which may be the problem.


Here is the recipe for the soup I prepared today.



Laura’s Caldo

brown a package of boneless stew meat and a large chopped onion

in about 2 tablespoons of oil


sprinkle the beef with your favorite spices

(I used Nature’s Seasoning and TexJoy)

add

chopped carrots and potatoes (large chunks)

stir for a moment until the denser vegetables have cooked a bit

add a large can of whole tomatoes

and a can of diced tomatoes


add sliced Mexican squash ,

a small package of frozen corn kernels

and enough water to create soup


at this point I stirred in a heaping tablespoon (or two) of Knorr’s

caldo de tomate


I then sprinkled in ground cumin (comino) to taste


about five minutes before serving, I sprinkled in a handful of

chopped cilantro leaves


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