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Caldo de Pollo (Mexican Chicken Stew)

  • Yield: 12 cups 1x


  • 1 large onion (chopped)
  • 2 ea carrots (chopped 1/2 inch thick)
  • 3 medium potatoes (chopped bite size (or 6 small red potatoes cut into halves))
  • 1 1/2 cups celery (chopped 1/4 inch thick)
  • 8 oz salsa fresco
  • 4 ea chicken thighs (cup into pieces)
  • 2 tbs olive oil
  • 4 cups broth
  • 2-3 cups water
  • 1 tbs oregano (dried)
  • 2 tsp cumin (ground)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 bunch cilantro (chopped)
  • lime wedges (GARNISH)


  1. In one tablespoon of olive oil, heat pot on high heat and add the chicken pieces.
  2. Season the chicken pieces with 1/2 salt and the cumin and brown chicken on all sides.
  3. Remove the chicken and set aside.
  4. Add the remaining olive oil and the onions to the pot.
  5. Sauté the onions until translucent, then add remaining vegetables and oregano.
  6. Sauté until oregano releases its fragrance, then add in the cooked chicken, broth, salsa and remaining salt.
  7. Bring to a boil, cover, lower heat to medium and let cook for about 25 minutes.
  8. Lower heat to medium-low and let cook for about 30 more minutes until the potatoes are tender but not mushy.
  9. If necessary, add enough water to meet your soupiness taste and adjust seasonings.
  10. Just before serving, add the cilantro and stir well.
  11. Cover, allow to simmer for about 2 minutes.
  12. To serve: ladle into a bowl and garnish with lime wedges.



  • Category: Main Dish


  • Serving Size: 2 cups
  • Calories: 510
  • Fat: 26.38 g
  • Carbohydrates: 42.63 g
  • Protein: 26.37 g
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