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Tlalpeño Broth with Chicharrón

30 mins
25 mins
Low
4.666667
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This recipe is a twist on the classic tlalpeño broth as we add a rich pork rind to the broth that will give it a delicious homemade touch.

Ingredients

6 portions
  • 6 cups chicken broth
  • 1 chicken breast, cooked and crumbled
  • 3 tablespoons vegetable oil
  • 1/2 cups onion, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 1 1/2 cups tomtato, in small cubes
  • 1/4 cups pork rind, chopped up
  • 3 guajillo chiles, hydrated in hot water
  • 1 ancho chile, hydrated in hot water
  • 1 1/2 cups carrot, in medium cubes
  • 1 cup pumpkin, in medium cubes
  • 1 cup chickpea, Cooked
  • salt
  • pepper
  • Oaxaca cheese, to decorate
  • avocado, in small cubes, to decorate
  • lime, To accompany
  • pork rind, chopped, for garnish
  • coriander, to decorate

Preparation

In a pot add the oil with the onion, the garlic, the tomato, the pork rind and let it fry for 3 min.
Blend with the consommé, the guajillo chili, the ancho chili and return to the pot. Reservation.
Add the carrot, with the chicken, the chickpea and boil for 5 minutes.
Add the pumpkin and boil for 3 min and season with salt and pepper.
Serve hot in a soup bowl and decorate with Oaxaca cheese, avocado and pork rinds. Accompany with lemon and a rich horchata water.

PRESENTATION

Serve hot in a talavera soup plate. Accompany with lemon and horchata water.

TIPS

You can make the broth without chili or make it with chipotle chili.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
76.3
kcal
3.81%
Carbohydrate, by difference
9.2
g
3.07%
Protein
3.7
g
7.4%
Total lipid (fat)
2.9
g
4.46%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (3)
Maria Esther Castillo López
16/01/2021 10:36:28
RICO CON SABOR MEXICANO
Selene Ramírez
30/12/2020 09:45:57
La hare
marlen carrera
18/12/2020 17:07:14
Super rendidora y rica.

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