Caldo de Pollo & Caldo de Camaron Recipes

Caldo de Pollo and Caldo de Camarón

Mexican food is known for its fresh ingredients, delicious recipes, and rich flavors. Caldo de Camarón and Caldo de Pollo are two excellent recipes that contain the essence of classic Mexican soups. These tasty broths are loaded with meats, spices, and fresh veggies.

What Is Caldo de Pollo?

Mexican chicken soup, or caldo de pollo, is a delicious and satisfying meal that is usually prepared with entire chicken chunks and nutritious vegetables like zucchini, potatoes, and carrots. This dish shows the rustic beauty of huge chicken chunks, making it a tasty and satisfying alternative to traditional chicken soups that uses shredded meat.

Caldo de Pollo Recipe

Ingredients

You'll need the following easy-to-find ingredients to prepare this dish at home:

• Chicken: 5 pounds of quartered chicken legs.

• Water: Two gallons of water are needed to make the broth's base.

• Seasonings: chicken bouillon, salt, and minced and powdered garlic.

• Vegetables: white onion, chayote, zucchini, potatoes, and carrots.

• Fresh Herbs: Add some freshness and garnish with cilantro.

How to Make Caldo de Pollo

Prepare the Broth

〰 Place the chicken leg quarters in a large stockpot and pour two gallons of water over them.

〰 Add the garlic powder, salt, and minced garlic. Cover the pot and bring it to a boil over high heat.

Simmer the Chicken

〰 Reduce the heat to a simmer after it reaches a boil. The chicken should be cooked for 1-2 hours or until the meat is easily removed from the bone.

Add the Vegetables

〰 When the chicken bouillon is added, mix it until it dissolves.

〰 Add the large chunks of potatoes, carrots, zucchini, chayote, and onion. Reduce the heat and cook the vegetables for 45 to 1 hour, or until they are soft.

Garnish and Serve

〰 Add the chopped cilantro and simmer for an additional five minutes.

〰 Serve the hot caldo de pollo with warm tortillas, Spanish rice, or refried beans.

Storage Tips for Caldo de Pollo

You can keep leftovers in the fridge for up to a week if you put them in an airtight container. Before serving, thoroughly reheat in the microwave or on the stove.

What Is Caldo de Camarón?

Caldo de camarón, or Mexican shrimp soup, is a delicious dish that consists of shrimp, rich vegetables, and a spicy broth prepared with chili. The earthy and spicy tastes of this soup make it a favorite in Mexican homes and restaurants. Tostadas and lime wedges are usually served with it for the right balance of crunch and tang.

Caldo de Camarón Recipe

Ingredients

For the Chili Sauce:

• Dried chilies: Guajillo, cascabel, and chile de árbol (for added spice).

• Hot water: For softening the chilies.

• Vegetable oil: Olive oil works perfectly.

• Vegetables: Onion, tomato, and garlic.

For the Shrimp Stock:

• Fresh shrimp: 1 pound (shells and heads reserved).

• Water: 4-5 cups.

For the Soup Base:

• Dried epazote (or cilantro/Mexican oregano).

• Bay leaf.

• Yellow potatoes and carrots.

• Lime juice.

• Salt and black pepper to taste.

• Fresh cilantro for garnish.

How to Make Caldo de Camarón

Prepare the Chili Sauce

〰 In a heated saucepan, toast the dried chiles (chile de árbol, cascabel, and guajillo) for one to two minutes, or until fragrant.

〰 Add two cups of boiling water to the toasted chiles and blend until smooth.

〰 Add the chopped onion, tomato, and garlic to the same pot and cook in oil. For a thick, smooth sauce, blend this mixture with the chili paste.

Make the Shrimp Stock

〰 The reserved shrimp shells and heads should be sautéed for approximately five minutes in hot oil.

〰 After adding 4-5 cups of water, simmer for five minutes. Strain the liquid to remove the shells, leaving behind a flavorful shrimp stock.

Combine the Chili Sauce and Stock

〰 Add the shrimp stock to the chili sauce. Add the bay leaf, epazote, chopped potatoes, carrots, salt, and pepper.

〰 After 15 minutes of simmering, the vegetables will be tender.

Add the Shrimp

〰 Add the shrimp to the pot and let it cook for 2-3 minutes or until fully cooked.

〰 Stir in fresh lime juice and remove the bay leaf.

Serve and Enjoy

〰 Garnish with fresh cilantro and serve hot with additional lime wedges. For more spiciness, don't forget to add a little hot sauce!

Storage Tips for Caldo de Camarón

Remaining food can be kept in the fridge for up to three days in an airtight container. For best results, reheat on the stovetop.

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FAQs

What can I substitute for epazote in Caldo de Camarón?

You can use cilantro or Mexican oregano as a substitute for epazote.

Can I freeze these soups?

Absolutely! Both soups freeze well. Store in airtight containers and freeze for up to 3 months.

Can I use boneless chicken for Caldo de Pollo?

Yes, you can but the bones add extra flavor to the broth, so it’s best to use whole pieces.

How can I make Caldo de Camarón less spicy?

Reduce or omit the chile de árbol in the chili sauce to make it milder.