Recipe - El Mirador Caldo Xochitl

SOUP
4 Garlic cloves, minced (up to
5)
1 tablespoon Dried oregano
One fourth teaspoon Ground cloves
2 One half qt Water
1 Frying chicken, 2 One half 3
pound
1 tablespoon Chicken stock base
1 tablespoon Salt
1 tablespoon Ground cumin
1 teaspoon Freshly ground pepper
3 Bay leaves
1 Sprig fresh basil
2 cup Sliced zucchini
1 One half cup Quartered and cut or sliced up carrots
1 One half cup Diced green bell pepper
1 One half cup Diced celery
1 md Onion, cut or sliced up
1 cn (17oz) garbanzo beans,
drained

GARNISH
El Mirador rice
1 bn Green onions, chopped
One half bn Fresh cilantro (leaves only)
chopped
1 Fresh jalapeno chiles,
chopped (up to 2)
2 Firm ripe tomatoes, cubed
1 Avacado, seeded and cubed

Note: CaldoXochitl is a famous soup from El Mirador and has a fragrant
combination of chicken, garlic, herbs, and spices served over El Mirador
Rice (recipe sent previously). "Xochitl" translated from Mexican Nahuatl
means "little flower". It is also the name of a beautiful garden in
Cuernavaca, Mexico. This recipe comes from Julian Trevino, owner of El
Mirador.

PROCEDURE: Mix garlic, oregano, and cloves to a paste. Bring water to boil
in large pot. When water is boiling, add chicken, salt and pepper, and
simmer for a few minutes. Skim off foam, and add garlic paste, chicken
stock base, cumin, bay leaves, and basil. Let chicken simmer until cooked,
about anhour. Remove chicken and set aside to cool. Add zucchini, carrots,
bell pepper, onion, and beans to pot and bring to boil. Reduce heat and
simmer unter tender, about 20 minutes. Meanwhile, remove skin and bones
from chicken; shred meat. When vegetables are tender, add meat to soup and
heat through.

FOR EACH SERVING: Place One fourth cup El Mirador rice in soup bowl. Pour soup
over the rice and top with green onion, cilantro, chiles, tomatoes, and
avacado.

Posted to FOODWINE Digest 17 Sep 96

From: Lyn Belisle belisle@TENET.EDU

Date: Tue, 21 Jun 1994 09:06:20 0500