Guatemalan Caldo de Pollo

This unfussy rustic soup is full of authentic Guatemalan ingredients like güicoy and güisquil.
By Natalie Rose
Guatemalan Caldo de Pollo

5.0 from 1 reviews
Guatemalan Caldo de Pollo
 
Prep Time
Cook Time
Total Time
 
This unfussy rustic soup is full of authentic Guatemalan ingredients like güicoy and güisquil.
Author:
Recipe Type: Soup
Serves: 8
Ingredients
  • 1 whole chicken, 3-4 pounds and cut into parts
  • 4 cloves garlic, peeled
  • 1 medium onion, halved
  • 4 whole peppercorns
  • 1 bay leaf
  • 2 large carrots, cut into large, 1-2 chucks
  • 2 large or 8 small potatoes, cut in half if using large
  • 2 güisquil, peeled (wearing gloves) and cut into four large pieces each
  • 3 roma tomatoes, chopped roughly
  • 2-3 ears of corn, enough for 8 pieces of 2-3 inch thick pieces
  • 4 medium güicoy, cut in half
  • 3 tablespoons cilantro, chopped
  • 3 tablespoons mint, chopped
  • 1-2 teaspoons salt, to taste
  • Cooked rice (for serving)
  • Lime wedges (for serving)
Instructions
  1. Put your chicken in a large pot and add water until chicken is covered by at least four inches. Add half of the onion, cut in two, and two whole cloves of garlic, peppercorns and bay leaf. Bring to a boil and simmer for 30 minutes. Remove breasts to a plate and reserve, boil remaining mixture for 1½ hours.
  2. In the meantime, slice other half of onion longways, so you have long strips. Add onions, carrots, potatoes, güisquil and tomatoes to the pot and simmer for 20 minutes. Add güicoy, cilantro, mint and salt to taste and simmer for 10 minutes more.
  3. Pull out other meat pieces and shred along with reserved breasts and add back to the pot.
  4. Turn off heat and spoon 1-2 pieces of each vegetable onto a plate, along with a big spoonful of rice and some lime wedges. Ladle broth into a bowl and serve with plate of vegetables and corn tortillas if desired. Enjoy!!

Natalie Rose

Natalie Rose is a freelance food and travel writer, media producer and avid cook. The daughter of a Mexican-American mother and a Lebanese-American father, Natalie honed her palate tied to the apron strings of family members keen to pass along the strong culinary traditions of Mexico, Lebanon, and her native Arizona. She writes the food and travel blog Chocolate and Chiles. She resides in New York City and La Antigua, Guatemala, and spends her days dreaming up new adventures and delectable dishes to cook. Her mother says she was always a very good eater.

More Posts - Website - Twitter - Facebook

2 Comments
  1. Thank you for posting this recipe….!!
    This will be my second time doing it and it sure brings back lovely long gone days…

  2. LOVE IT MY MOM ALWAYS MAKES THIS , BUT NOW I WILL LEARN TO ADD MORE INGREDIENTS AND SEE HOW IT TASTE THANKS FOR THE RECIPE!

Leave a Reply

Your email address will not be published.

Rate Recipe: