Ingredients
( 4 servings)
- 2 green onions, chopped
- 1 hen, cut into pieces
- 2 liters of water
- 4 peaches
- 1 piece of pork skin
- 1/2 kilo of bone-in lamb
- 1/4 cup of dried black olives
- 1/2 cup of raisins
- Salt and oregano
Preparation
For this caldo estofado, first brown the chopped green onions and make a broth with the hen, pork skin, lamb and oregano.
When the meats are tender, add the peaches. Once they are soft, add the olives, raisins and salt to taste.
Bring to a boil and serve with a piece of lightly roasted escabeche ají.
Caldo estofado is even more delicious if you lightly roast a whole green ají and serve it on each plate.
