Chile Caldo — Cuicatlán, Oaxaca

Ingredients

• 3 quarts (3 liters) water
• ½ medium onion, roughly sliced
• 3 garlic cloves, unpeeled
• Salt to taste
• 1½ lbs (675 g) beef short ribs, cut into small pieces
• 1½ lbs (675 g) pork knuckles, cut into small pieces
• 8 small pieces of chicken
• 1 lb (450 g) tomatoes, roughly chopped
• 6 garlic cloves, roughly chopped
• 6 thick slices pumpkin or large acorn squash, unpeeled, center strands and seeds included
• 2 large ears fresh corn, each cut into 6 pieces
• 2 chayotes (about 1½ lbs / 675 g total), peeled and cut into strips
• 8 oz (225 g) fresh lima beans in their pods, or shelled fava beans
• 1 large scallion, roughly chopped
• 7 ripe chilhuacle chiles (Capsicum annuum, Oaxacan variety), left whole
• Cilantro, to finish
• Corn tortillas, to serve

Method

1. 1
   Bring the water to a simmer in a large, heavy pot. Add the onion, unpeeled garlic, and salt. Add the short ribs and pork knuckles. Maintain a steady simmer — not a boil — and cook for 40 minutes, skimming foam as needed.
2. 2
   Add the chicken pieces and continue cooking for 10 minutes.
3. 3
   In a blender, combine the chopped tomatoes and chopped garlic. Blend until smooth. Pour directly into the pot without straining.
4. 4
   Add the pumpkin or squash slices and the corn. Cook for 10 minutes.
5. 5
   Add the chayote strips, lima or fava beans, and scallion. Continue cooking until all vegetables are nearly tender, about 15 minutes more.
6. 6
   Taste and adjust salt. Add the whole chilhuacle chiles and a handful of cilantro. Finish cooking until the chiles have softened and the broth is deeply flavored, roughly 10 minutes.
7. 7
   Ladle into deep bowls, making sure each serving includes pieces of all three meats and a selection of vegetables. Serve with corn tortillas.