Caldo Tlalpeno (Mexican Chicken Soup)

This recipe is lenghty, but really easy to pull together...I promise! It is my interpretation of El Palinque restaurant's Caldo Tlalpeno. It is one of Chris' favorites.

Rich Homemade Chicken Stock

1 large chicken
1 package chicken wings and necks
2 ripe tomatoes cut into half
salt
1 tbsp peppercorns
1 tbsp mashed garlic cloves

Cut up chicken put into large stock pot. Add wings, giblets, necks etc. Add 12 cups of hot water. Add tomatoes, peppercorns, salt (couple of tsp) and garlic. Bring to a roiling boil uncovered, and skim the foam, if any. Lower heat to a simmer and cover pot. Cook for about 2 hours or until chicken is cooked through and tender. If stock cooks down to much, add add'l water as need be.

Remove chicken and set aside. Strain stock, pushing tomato pulp thru with back of spoon. Taste for strength and correct seasoning. If needed add 2-3 Knorr brand chicken stock cubes (mex section of store).

Debone chicken and place meat into container until ready to use for caldo. Discard, necks, wings, giblets, etc.



Caldo Tlalpeno

8 cups highly seasoned chicken stock
skinned & shredded chicken (reserved from stock making)
handful of fresh cilantro
2 potatoes, scrubbed and cut into chunks
6 stalk celery, cut into 2 inch pieces
4 large carrots, scrubbed and cut into 2 inch pieces
1/2 sweet onion, cut into large pieces
2 ears corn, cut into thirds
1 med zucchini cut into 1 inch rounds
1-2 chipotle chiles in adobe sauce

In large stock pot combine all ingredients, except chicken and cilantro. Cook at a simmer until vegetables are tender and cooked thru. Taste and correct for seasoning. During last 10 minutes of cooking add chicken and handful of cilantro leaves - stir to combine.

Remove chipotle peppers prior to serving.

Chipotle Chili sauce

1/2 cup canned chipotles in adobe
1/2 cup cold water
1 tsp chicken bouillon or 1 cube

Place all ingredients in blender container and puree. Strain thru fine gauge strainer and store in fridge.


To serve Caldo

Fill soup bowls with soup and serve with chipotle sauce, grated Monterrey jack cheese, avocado slices, lime wedges and hot flour and/or corn tortillas