Caldo: Pollo

The Cuban version is minimalist—almost a therapeutic stock. It features shredded chicken, thin noodles (fideos), potatoes, and a heavy dose of sofrito (a sauce of tomatoes, onions, garlic, and cumin). It is rarely spicy.

Caldo pollo freezes beautifully. However, note that potatoes do not freeze well (they become grainy). caldo pollo

Mexican caldo pollo is arguably the most famous. It is characterized by whole chicken pieces (thighs and drumsticks), half ears of corn on the cob, chayote (a pear-like squash), and large chunks of carrot and potato. It is always served with a side plate of chopped onion, cilantro, dried oregano, and limón (Mexican lime). The broth is usually a deep orange due to the inclusion of guajillo or ancho chiles. For the vegetables & garnish:

If you are invited to a Latin home for caldo pollo, do not make these mistakes: For serving (traditional sides):