Recipe Index

Ingredients

• (6 cups) water
• 1 bunch chipilín leaves (about 3½ oz), leaves picked from the stems
• 1/2 chayote, peeled and diced
• 1 carrot, diced
• 1 tomato, chopped
• 1/2 onion, finely chopped
• 1 garlic clove, minced
• 1 chicken bouillon cube, crumbled
• 1 tsp all-purpose seasoning (Saborín), or to taste
• 1 pinch fine salt, plus more to taste

Method

1. Bring the water to a boil in a large pot with the bouillon cube and a pinch of salt.
2. Add the onion, garlic, tomato, and carrot and simmer for 15 minutes.
3. Add the chayote and simmer for 15 to 20 minutes more, until the vegetables are tender.
4. Stir in the chipilín leaves and the seasoning. Simmer for just 5 minutes, until the leaves wilt and turn bright green — longer cooking dulls their flavour.
5. Taste and adjust the salt and seasoning. The broth should be light and savoury.
6. Serve hot in bowls as a light first course, with warm corn tortillas and lime if you like.

Prep: 30 min · Cook: 2 h · Total: 2 h 10 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data