Caldo Tlapeño

• 1/2 kilo of chicken breast
• 1/4 kilo pork ribs
• 1 small onion chopped
• 1/2 kilo tomatoes
• 1 small can of chipotle chile in adobo Sauce
• 1 stem epazote (hard to find, not required)
• 6 cloves of garlic, sliced
• 100 g of cooked garbanzo
• 1 chayote squash, peeled and diced (can use potato)
• 150 g green beans, washed and trimmed
• 1 small onion diced, garnish
• 1 avocado, garnish

1. Place the chicken and pork in a large pot and fill with water until just covered. Boil with one onion and salt to taste until easily separated. Strain stock to remove large pieces. Shred the chicken breast and pork rib meat, set aside.
2. Roast the tomatoes in a heavy pan or over open flame until the skin is easily removed. Peel tomatoes and puree with chipotle chiles and small amount of chicken stock.
3. Simmer the puree with the Epazote, a small amount of oil and salt (to taste) until thickened.
4. Combine puree and chicken stock (unsure of volume, to taste). Combine stock with vegetables and shredded meat, simmer until flavors are melded.

chicken, pork ribs, onion, tomatoes, epazote, garlic, garbanzo, chayote squash, green beans, onion, avocado

Taken from www.epicurious.com/recipes/member/views/caldo-tlapeno-50172388 (may not work)