So, next time you feel a tickle in your throat or a chill in your bones, do not reach for a pill. Reach for a pot. Make caldo pollo. Your body—and your soul—will thank you.
Bring to a boil over high heat, then immediately reduce to a low, gentle simmer. Using a spoon, skim off the gray foam (scum) that rises to the top. Simmer uncovered for 45 minutes. caldo pollo
Caldo pollo is not a pureed soup. Vegetables should be cut into large, rustic chunks (1.5 to 2 inches). This prevents them from disintegrating during the long simmer. You want a fork-tender potato, not potato mush. So, next time you feel a tickle in
Ladle the hot caldo into deep bowls. Ensure each bowl gets a piece of chicken, a corn wheel, and a variety of vegetables. Serve immediately with the side plate of lime wedges, dried oregano, fresh onion, and chiles. Your body—and your soul—will thank you
The marriage of these two worlds gave birth to modern caldo pollo. The Spanish provided the chicken and the pot; the natives provided the corn, chayote, squash, and the philosophy that soup is medicine.