In a large stew pot boil chicken until almost thoroughly cooked. In the meanwhile Roast the Chile Guajillo pods on a heated skillet then take off the stem put the pods in a blender. Add the garlic and onion to the blender and add about 1 cup of water to blender. Blend until smooth. Set aside. Chop potatoes, chilcayote, cabbage, carrot, and zucchini to personal size and style. Add the vegetables and the ingredients of the blender to the chicken, add salt to taste and then simmer until vegetables and chicken are thoroughly cooked. (You can replace chicken legs with any chicken you want approximately 2 pounds chicken needed.
This recipe is from my father-in-law from Hidalgo Mexico
This recipe has been added to the following public cookbooks:
billys notable cooking,
Carolyns to try cookbook,
MEXICAN STYLE FOOD
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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