Name: Caldo Tlalpeño, Mexican Chicken or Quail Soup
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 10 people
Ingredients: 1 quart chicken or other poultry broth; 1 ham hock or smoked turkey wing; 2 quarts water; 8 quail, or 1 chicken, pheasant or rabbit; 1 teaspoon dried marjoram; 1 teaspoon dried thyme; 1 sprig epazote ((optional)); 2 tablespoons lard, duck fat or olive oil; 1 large white or yellow onion, (diced); 2 to 4 carrots, (peeled and diced); 2 cloves garlic, (minced); 1 to 4 chipotles in adobo, (minced); 1 14-ounce can chickpeas, (rinsed and drained); 1 to 2 avocados, (cut into chunks); 2 limes, (cut into wedges); 1/3 cup cilantro, (chopped)