Caldo De Posho Descargar Recipes

CALDO DE POLLO

Steps:

• Place all ingredients into the inner liner of your Instant Pot.
• Close the pot and set it to high pressure for 10 minutes.
• When time is up, let the pot rest for 10 minutes. Then release all remaining pressure.
• Using silicone tongs, remove the chicken from the pressure cooker and shred it.
• Stir the shredded chicken back into the soup. If desired, remove the sprigs of cilantro since you were using them mainly for seasoning.
• Squeeze in the lime or lemon juice.
• Serve the soup as is, or with slices of avocado stirred in at the last minute. I like to serve with additional lime wedges, warmed corn toritllas, or crushed tortilla chips.

CALDO DE POLLO

Steps:

• 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. Simmer until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube and let dissolve.
• Mix carrots, potatoes, zucchini, chayote, and white onion in the broth, turn heat to medium-low, and cook soup at a low boil until carrots and potatoes are tender, 45 minutes to 1 hour. Stir chopped cilantro into soup, simmer for 5 minutes, and serve.