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esperanza

Jan 23, 2010, 9:53 AM

Post #1 of 8 (10036 views)

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Caldo de Pollo--Mexican Chicken Soup

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For anyone interested in a great bowl of nourishing soup:

http://mexicocooks.typepad.com/...p-mexican-style.html

http://www.mexicocooks.typepad.com










tashby


Feb 1, 2010, 8:44 PM

Post #2 of 8 (9951 views)

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Re: [esperanza] Caldo de Pollo--Mexican Chicken Soup

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Now. Me. It.

YUM!

And thank you!


mazbook1


Feb 2, 2010, 1:35 AM

Post #3 of 8 (9938 views)

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Re: [esperanza] Caldo de Pollo--Mexican Chicken Soup

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Yep, esperanza, a great recipe, although I made some minor changes in both how I cooked it and in the ingredients, so it didn't come out quite as "pure" Mexican as yours. My family loved it as it wasn't one of the HOHUM ordinary Mexican dishes they would get from their mamá (who is cooking less and less while she is working toward a 5 year university degree) or their abuela. They think it's pretty cool – ¡Qué padre! – that their gringo papi is doing most of the major cooking for the family now, and they love most all of my definitely gringo dishes, even though I sometimes must eschew gringo ingredients in favor of Mexican ones.

The one I'm going to cook in the next couple of days is Beef Stroganoff Mexicana a la papí. That's one that is even suitable for company dinners and sooo easy to prepare. It actually only bears a passing resemblance to real Beef Stroganoof (the sour cream), but it's a LOT better AND healthier! IMHO


esperanza

Feb 2, 2010, 3:39 PM

Post #4 of 8 (9917 views)

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Re: [mazbook1] Caldo de Pollo--Mexican Chicken Soup

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So, Sr. Mazbook, how did you tweak the recipe? Inquiring minds want to know...

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Manuel Dexterity

Feb 4, 2010, 2:46 PM

Post #5 of 8 (9872 views)

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Re: [esperanza] Caldo de Pollo--Mexican Chicken Soup

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We had caldo de pollo today. A nice addition to the caldo I didn't see in the recipe is chayote. It is often prepared as a secondary dish to the main dish as it was today with our mole negro. The bird is stewed first and most of the chicken parts are removed and then used, along with some of the broth, to prepare the mole. The caldo is the first course, then the mole.


One small correction to the blog's article. The yellow chickens do derive their color from the cempasúchil or marigolds, but not directly. The color is extracted from the flower and added to the feed. The desired color is achieved by using feed with correct proportion of coloring. Same goes for the yolks.

The chicken you find in supermarkets is mass produced using the same techniques as Tyson or other NOB producers. This is commonly referred to as "pollo de granja" or "pollo de engorda"..

The chickens people raise on a smaller scale on their farms or back yards are referred to as "pollo de corral" and would be considered free range NOB. These are usually fed cracked corn and table scraps plus whatever bugs they scrounge.


(This post was edited by Manuel Dexterity on Feb 4, 2010, 2:48 PM)


arbon

Jul 1, 2010, 11:09 AM

Post #6 of 8 (8393 views)

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Re: [mexicanrecipes] Caldo de Pollo--Mexican Chicken Soup

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¿In Mexico when does a "Soup" (Sopa de Pollo) become a "Stew" (Estofado de Pollo) ?


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Rolly


Jul 1, 2010, 11:30 AM

Post #7 of 8 (8392 views)

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Re: [arbon] Caldo de Pollo--Mexican Chicken Soup

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After having seen that question argued at some length, I have come to the conclusion that soup vs stew, like beauty, is in the eye of the beholder.

Rolly Pirate


esperanza

Jul 1, 2010, 11:47 AM

Post #8 of 8 (8387 views)

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Re: [arbon] Caldo de Pollo--Mexican Chicken Soup

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Arbon and Rolly: I have never heard any Mexican cook mention a sopa de pollo. Caldo de pollo, yes. Crema de pollo, yes. Caldo refers to the broth, in this case loaded with vegetables and chicken; any crema is a cream soup.

Sopa can be either dry (sopa seca, which refers to rice or pasta) or wet (sopa aguada, which refers to what you probably consider to be soup).

Estofado de pollo is usually from either Spain or South America, but isn't normally prepared in Mexico. It's stewed chicken, much thicker than either a caldo or a crema. More like what you might call a chicken fricassee.

Here's a typical recipe for estofado de pollo, this one from Chile: http://www.nestle.cl/...ew.aspx?RecipeID=311

http://www.mexicocooks.typepad.com







 
 
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