10 pumpkin flowers, washed, without stem and pistil
200 grams button mushrooms, in slices
3 ears corn, cut into not very thick slices
1 kilo chicken, the bones
2 liters chicken broth
epazotes, as needed in leaves
salt , to taste
water, as necessary
pepper, to taste
1/4 onions
Preparation
90h
0 mins
Medium
In a large enough pot, cook the chicken or chicken bones with pepper, salt, and onion; once cooked, empty the hot broth into another pot.
Put the pot with the broth on the fire, add the hardest vegetable to cook, which is the corn; about 15 minutes later, when you see that the corn is somewhat cooked, add the chayote and carrot (if you see that the broth is not enough to cover the vegetables, you can add water).
When the last vegetables you added are half cooked, add the zucchini, mushrooms, and epazote.
In the end, once all the vegetables are cooked, add the zucchini flowers, let it boil for about 10 minutes, and adjust the flavor, remember that the broth already has salt.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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