This is my first attempt at making caldo de pollo. I think it turned out great. You might need to add salt to taste as my recipe doesn't have very much. I like to serve this with warm corn tortillas and a side of Spanish rice and refried beans. Please enjoy and let me know what you think. Place chicken legs into a large stock pot and pour water over chicken; add garlic, salt, and garlic powder. Cover, bring to a boil, and reduce heat to low.
Ingredients & Cooking
Prep 30 min Total 3 hr 30 min Servings 8. By Tablespoon Kitchens. Bring to a boil, skimming the top when needed. Once meat becomes tender, remove bay leaves and bulb of garlic. Add potatoes to the pot, along with the onions, carrots and corn. Add the remaining 2 cups water, taste the broth for salt and season to taste. Bring up to a boil, reduce heat and continue cooking until potatoes are fork tender. When potatoes are tender, remove the corn and meat from the soup, transfer to a large bowl, cover to keep warm. Cook for just another 15 to 20 minutes, until cabbage becomes tender, but is still crisp. Remove soup from heat and let sit for 15 minutes.
This post is also available in Spanish. Caldo de Costilla is a rich and delicious soup made with beef ribs, potatoes, carrots and herbs, and is from the Andean region of Colombia. This Beef Soup is usually served for breakfast and it is the best cure for a hangover, or Guayabo in Colombia.
This is an extremely hearty and satisfying soup. The hind shank flavors the broth beautifully as does the marrow in the bones. Garnish with slivered raw onion, lime juice, jalapenos, and more cilantro. Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom.