Sopa de Lima con Pollo Deshebrado
Sopa de Lima con Pollo Deshebrado·(SOH-pah deh LEE-mah kohn POH-yoh dehs-eh-BRAH-doh)
Lunes de Frijol con Puerco: Weeknight Pots & Weekly Rhythms
Pull the warm chicken from the pot, shredding the meat with two forks, leaving the broth on the back burner, steeping with charred clove and allspice. It relies on the sweet, floral perfume of the regional lima agria; authentic sopa de lima doesn't taste like a generic chicken soup with a lime arbitrarily squeezed into it. Because you won't find those in an Ohio produce aisle, our trick marries fresh lime with sweet orange juice to fake the funk. Drop a charred habanero into the pot, but remember: Never, ever boil the citrus, or you'll extract a bitter ruin. Stir it in completely off the heat, ladle it over a pile of crushed tortilla chips, and eat before they soften.
Before you start
Char the lime wheels.
For an incredible garnish, sear the lime slices in a dry, hot skillet for 1 minute until they take on a bit of color. It adds a smoky, essential-oil heavy perfume to the finished bowl.
Ingredients
- neutral oil1 tbsp
- boneless skinless chicken breasts or thighs1 lb
- low-sodium chicken broth6 cup
- garlic3 large cloves
- white onion1/2 large
- Ceylon cinnamon stick1 med
- whole cloves2 small
- dried Mexican oregano1 tsp
- ground cumin1/2 tsp
- kosher salt1 tsp
- habanero pepper1 med
- pork lard or neutral oil1 tbsp
- white onion1/2 large
- Anaheim or Cubanelle pepper1 med
- Roma tomatoes2 med
- garlic2 large cloves
- fresh lime juice3 tbsp
- fresh sweet orange juice2 tbsp
- lime zest1/2 tsp
- thick corn tortilla chips4 cup
- avocado1 med
- fresh cilantro1/4 cup
- lime1 med
Method
- 01
Infuse the broth and poach the chicken.
In a large heavy-bottomed pot, heat 1 tablespoon of oil over medium-high. Add the smashed garlic, intact half-onion, cinnamon stick, and whole cloves, sautéing for 2 minutes until incredibly fragrant. Pour in the broth, then add the oregano, cumin, salt, chicken, and the whole habanero. Bring to a gentle boil, reduce to low, cover, and simmer for 15 to 20 minutes until the chicken is cooked through.
- 02
Shred the cooked chicken.
Using tongs, remove the chicken to a cutting board. Discard the onion half, garlic, cinnamon, cloves, and habanero from the broth. Once cool enough to handle, shred the meat into bite-sized pieces with two forks and set aside.
- 03
Build the sofrito flavor engine.
While the chicken cooks, heat the lard in a separate skillet over medium. Add the diced onion and Anaheim pepper, cooking for 5 minutes until soft. Add the minced garlic for 30 seconds, then the diced tomatoes and a pinch of salt. Cook for 6 to 8 minutes until the tomatoes break down into a thick, jammy paste.
- 04
Marry the sofrito and the broth.
Scrape the tomato sofrito into the pot of infused broth. Add the shredded chicken back in. Bring to a very gentle simmer and let the flavors meld together for 5 to 10 minutes.
- 05
Add the citrus finish off the heat.
Remove the pot from the stove completely. Stir in the lime zest, lime juice, and orange juice. Taste the broth and adjust the salt—it should be savory, bright, and intensely aromatic.
- 06
Assemble the bowls.
Place a generous handful of crushed tortilla chips at the bottom of wide soup bowls. Ladle the hot soup and chicken directly over the chips. Garnish immediately with fresh cilantro, avocado slices, and a charred lime wheel.
Notes
Never boil the citrus juice.
Exposing the lime juice to a rolling boil will extract bitter limonoids and entirely ruin the pot of soup. Always stir it in off the heat just before serving.
The habanero is for aroma, not heat.
Floating a whole, unbroken habanero in the broth gives it a beautiful, fruity perfume without making the soup spicy. If you want heat, mince a fresh habanero and serve it on the side.
Mimicking the lima agria.
The precise blend of standard lime juice and sweet orange juice is the best way to approximate the low-acid, highly floral Yucatecan lime without tracking down specialty imports.