Chicken Stock

Caldo de Pollo

Preparation info
  • 8 to 9 cups

    (more or less, depending on width of your pot)
    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

Homemade stock is an important part of our cuisine, but it is not like the rich stocks of the classical French and Italian kitchens. Real Mexican cooking uses a light chicken stock meant to subtly enhance rather than overpower dishes in which it is used. We also often use the stock from boiled pork. Beef and veal stock are less frequent and more likely to be used for European-style sauces and soups. I have tailored this simple recipe for caldo de pollo to produce a bonus: the cooked