25 Feb

When young, had a Mexican dish that had chicken and whole corn on the cob. Need recipe?

Posted by: admin  /  Category: Mexican Chicken Recipe


I believe it is a soup, perhaps a stew, I just know that the chicen was stewed and it had whole chunks of corn on the cob. Maybe some stewed tomatoes, onions and of course cumin, but I do not remember what else! Recipe needed now! I am making it as I type!

Caldo de Pollo?

2 tablespoons canola oil
1 medium onion, chopped
1 medium rib celery, chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
6 cups chicken broth, low-sodium canned
1/4 cup canned green chiles
1 (15 1/2-ounce) can posole, drained or frozen corn kernels
4 canned whole peeled tomatoes, roughly chopped
1 teaspoon dried oregano
1 cup cooked skinless shredded chicken breast (about 4 ounces)
1/4 cup chopped fresh cilantro leaves
Juice of 1 lime
Kosher salt and freshly ground black pepper

Heat the oil in a medium saucepan over medium heat. Add the onion, celery, garlic, chili powder, and cumin, and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the green chiles, posole, tomatoes, and oregano and cook for another 5 minutes.
Pull the saucepan from the heat and stir in the chicken, cilantro leaves, and lime juice. Season, to taste, with salt and pepper. Serve hot.

Mexican’s also have a side of Spanish rice and lemon/lime wedges to go with it. Add Spanich rice into your soup and squeeze some lemon or lime juice for some extra zing.

One Response to “When young, had a Mexican dish that had chicken and whole corn on the cob. Need recipe?”

  1. therealsh97 Says:
    February 26th, 2010 at 5:01 am

    Caldo de Pollo?

    2 tablespoons canola oil
    1 medium onion, chopped
    1 medium rib celery, chopped
    2 garlic cloves, minced
    1 tablespoon chili powder
    1 teaspoon ground cumin
    6 cups chicken broth, low-sodium canned
    1/4 cup canned green chiles
    1 (15 1/2-ounce) can posole, drained or frozen corn kernels
    4 canned whole peeled tomatoes, roughly chopped
    1 teaspoon dried oregano
    1 cup cooked skinless shredded chicken breast (about 4 ounces)
    1/4 cup chopped fresh cilantro leaves
    Juice of 1 lime
    Kosher salt and freshly ground black pepper

    Heat the oil in a medium saucepan over medium heat. Add the onion, celery, garlic, chili powder, and cumin, and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the green chiles, posole, tomatoes, and oregano and cook for another 5 minutes.
    Pull the saucepan from the heat and stir in the chicken, cilantro leaves, and lime juice. Season, to taste, with salt and pepper. Serve hot.

    Mexican’s also have a side of Spanish rice and lemon/lime wedges to go with it. Add Spanich rice into your soup and squeeze some lemon or lime juice for some extra zing.
    References :
    Grew up eating it in San Antonio, TX. Part of Tex-Mex cuisine.

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