How to make Caldo De Pollo Con Chile Rojo (Red Chili Chicken Broth)

Caldo De Pollo Con Chile Rojo (Red Chili Chicken Broth)


  • 2 jitomatoes
  • 6 dried chilies
  • 1 chipotle chili (dry)
  • 11⁄2 liters of water
  • 1 garlic
  • 2 large white potatoes
  • 4 carrots Salt Oil as needed


  1. Boil the Chicken:
    • Place the chicken in a pot of boiling water.
    • Add a pinch of salt for seasoning.
    • Cook until the chicken is thoroughly cooked.
    • Remove from heat and set aside.
  2. Prepare the Chili Sauce:
    • Thaw the chili peppers and remove the seeds.
    • In a separate pan, combine 2 cups of chicken broth, guajillo peppers, and tomatoes.
    • Let the mixture boil for 5 minutes.
    • Transfer the contents of the pan to a blender, add garlic, and blend until smooth and uniform.
  3. Prepare Vegetables:
    • Peel and cut the carrots and potatoes.
    • Shred the carrots and cut the potatoes into large cubes.
  4. Continue Cooking:
    • Remove any remaining chicken pieces from the chicken broth, and return the broth to the heat.
    • Add the chopped vegetables to the boiling broth.
  5. Add Chili Sauce:
    • Once the potatoes are cooked, add the guajillo chili sauce from the blender to the pot.
    • Stir, cover, and let it cook for an additional 10 minutes.
  6. Combine Chicken and Chili Broth:
    • Without turning off the heat, reintroduce the chicken pieces into the chili broth.
    • Cover the pot and allow it to boil for another 5 minutes.
  7. Serve:
    • Your chicken and guajillo chili stew is now ready to be served.
    • Spoon the stew into bowls and enjoy the rich flavors.
  8. Optional:
    • Garnish with fresh cilantro, a squeeze of lime, or a dollop of sour cream for added taste.
  9. Enjoy your delicious homemade chicken and guajillo chili stew!

Leave a Reply

Your email address will not be published. Required fields are marked *