It’s that time of year aging. Time for one of my favorites
"Caldo in a Crock-pot"
You will need; 2-4 Pound Boneless Beef, Chicken or Pork, A Small Head of Cabbage, sliced, One Large Carrot, peeled and large slices, One Yellow Onion, peeled and large chopped, One Zucchini, peeled and large slices. 3 Potatoes, peeled and large chopped, 2-4 Corn on the Cobs or one can of Corn drained. 4-6 Cups of Beef or Chicken Broth, Small Handful of Fresh Cilantro (optional), Beef or Chicken Bouillon as needed, Salt and Pepper to Taste. Lime Wedges & Sliced Jalapenos to serve with and you can dip with Tortillas I bought a Caldo Soup Mix at my local Grocery store in the Fresh Veggie Section (cabbage, one potato, Zucchini, Bell Pepper, Lime, Carrot, Cilantro)
~ So, now; Place meat in the crock.
~ Add veggies (you can do potatoes and zucchini in the last couple of hours if you
want them to be more crisp).
~ I then added enough Beef Broth that filled up the crock-pot.
~ I cooked for 4 hours on high.
~ If you are using unchopped meat you will likely need to cook longer,
smaller pieces will cook faster.
~ I then added a few bouillon cubes (optional) to get the broth stronger
and added salt and pepper to taste.
That is it, Let us eat.
Happy Healthy Eating!