Entree: Mexico – Michoacan – Caldo Michi (Hearty Michoacán clear soup of chicken and beef with vegetables and aromatic chilies)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 1 whole chicken, cut into pieces, approx. 3.5 lb (1.6 kg)
- 2 beef shanks, bone-in, approx. 10 oz (280 g) each
- 12 cups (2.8 L) water
- 1 tbsp (15 ml) vegetable oil
- 1 large white onion, halved (for broth) plus 1 small onion, finely chopped for finishing
- 4 cloves garlic, smashed (approx. 12 g)
- 3 medium carrots, peeled and sliced (approx. 8 oz / 225 g)
- 2 medium potatoes, peeled and cut into chunks (approx. 12 oz / 340 g)
- 1 chayote, peeled and diced (approx. 8 oz / 225 g)
- 2 jalapeños or serranos, split (seeded if you prefer milder heat)
- 2 bay leaves
- 1 tsp (1 g) dried Mexican oregano
- 1/2 cup (15 g) fresh cilantro, chopped
- Salt to taste
- Freshly ground black pepper to taste
- Lime wedges, for serving
- Finely chopped white onion and extra cilantro, for garnish

Instructions

1. Rinse chicken pieces and beef shanks under cold water. Place chicken and beef shanks in a large stockpot and cover with 12 cups (2.8 L) water.
2. Bring to a gentle boil over medium-high heat, skimming foam and impurities that rise to the surface for the first 10–15 minutes.
3. Add the halved onion, smashed garlic, bay leaves, and whole split jalapeños to the pot. Reduce heat to low and simmer gently, partially covered, for about 1.5–2 hours until beef shanks are tender and chicken is cooked through.
4. Remove chicken pieces and beef shanks to a cutting board. Strain the broth through a fine mesh sieve into a clean pot and discard solids. Remove meat from beef shanks and shred or slice; reserve bones if you prefer extra flavor and return any good meat to the pot. Debone and roughly shred chicken; return to the strained broth.
5. Heat 1 tbsp (15 ml) vegetable oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 4 minutes. Add to the strained broth.
6. Add carrots, potatoes, and chayote to the broth and simmer until vegetables are tender, about 15–20 minutes.
7. Stir in shredded chicken and beef, dried oregano, chopped cilantro, and season with salt and freshly ground black pepper to taste. Simmer gently 5 more minutes to meld flavors.
8. Serve hot in bowls garnished with chopped white onion, extra cilantro, and lime wedges for squeezing. Offer warm corn tortillas on the side.