Using a whole chicken contributes to the intensity of this soup from the indigenous Tsotsil Maya of Puebla’s Yo'on Ixim, so if sold with the bird, definitely add the backbone, organ meats, and feet to the pot. The mainstay vegetables for this southern Chiapas caldo de pollo is chayote, an edible gourd, as well as tomatoes and onions.
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What You Will Need
- 1 large chicken (5 lb.), cut into 10 pieces
- 8 carrots, peeled and cut into 1-in. chunks
- 4 chayotes, cut into 1½-in. wedges
- 8 small red potatoes, quartered
- 2 medium yellow onions, peeled and sliced
- 1⁄4 cup kosher salt
- 4 oz. medium ripe tomatoes, skinned, seeded, and coarsely chopped
- 2 cups cups trimmed green beans
- 1 poblano pepper, stemmed, seeded, and cut into 1-in. strips
- Fresh cilantro, for serving
- Lime wedges, for serving
- Corn tortillas, warmed, for serving