Mexican vegetable stock

Recipe Categories : | Mexican | Stocks | Soups | MAIN INDEX |

Makes : 12 cups

Ingredients :

• 6 medium tomatoes, coarsely chopped
• 1 medium onion, unpeeled and quartered
• 2 large cloves garlic, halved
• 2 celery sticks, including tops, cut into 2" lengths
• 2 medium carrots, cut crosswise into 1" lengths
• 4 large or 8 medium chard leaves, cut crosswise into 2" shreds
• 12 whole pea pods
• 1 chayote or 2 medium zucchini, cut into 1" chunks
• 1 cup fresh parsley leaves
• ½ cup cilantro leaves
• 1 jalapeño chili, cut in half lengthwise
• 1 tspn fresh thyme leaves or ½ tspn dried thyme
• 1 bay leaf
• 1 tspn salt
• 14 cups water

Preparation and Cooking Instructions :

1. Combine all the ingredients in a large pot and bring to the boil. Reduce the heat, partially cover, and simmer until the carrots are very soft and the broth is well colored, about 1¼ hours.
2. Strain the stock through a sieve, pressing down on the vegetables to extract all the juices. Discard the vegetables. Use right away or cool and cover and store refrigerated for up to 1 week. Freeze for longer storage.