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Sunday, December 26, 2010

Chayote Squash and Chicken Soup

When I was in Mexico, I had this soup at a market.  It was delicious, hearty, warming, perfect for winter.  And so amazingly easy.  And me trying to have a conversation with the lovely women who made it, very memorable. 

In a large soup pot add a cut up chicken, a pound of carrots, peeled and cut in big hunks, lots of garlic, perhaps 8 cloves or so, *chayote, peeled and seeded and cut in big cubes, and onion cut in hunks. Cover with water or stock.
As you can see the veges and meat in this dish are in big pieces.  Boil about an 1/2 hour then add big hunks of potatoes.  Make sure your broth has a good seasoning of salt and pepper and Chamayo red pepper, chilies grown in the town in New Mexico, where the soil is blessed and makes miracles happen.  You can order green and red chili on line at  Chayote substitution:  Zucchini is a great substitute for chayote only more watery.  Which is fine, but it won't stay firm if you overcook it.
*Chayote, also called chayote squash (choko, vegetable pear, mirliton and christophene,) is a pale green pear shaped vegetable. It's texture is similar to an unripe pear only smooth. The closest taste sensation would be zucchini. Give this soup and vege a try.  
Both the soup and the red pepper will heal what ails you and it's delicious.

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