Caldo de Pollo — Mexican chicken broth with vegetables

Char the halved onion and unpeeled garlic cloves directly on a dry comal or skillet over high heat until the cut faces are deeply blackened and the garlic is soft in the skin, about 8 minutes.

Place the chicken pieces in a large pot. Cover with 2.5 liters of cold water. Add the charred onion, garlic (still in skins), epazote, and 1 tsp salt. Bring to a boil over high heat.

Skim the gray foam that rises to the surface. Reduce heat to a steady simmer. Cook uncovered for 60 minutes, skimming as needed.

Remove the chicken pieces. Pull the meat from the bones into large pieces. Discard the onion, garlic skins, and epazote. Skim the fat from the surface.

Add the chayote, carrots, and corn to the broth. Simmer for 10 minutes. Add the zucchini and serrano chile. Simmer for another 8 minutes until all vegetables are tender but not falling apart.

Return the chicken meat to the broth. Season with the remaining salt. Taste — the broth should be clean, deeply savory, and fragrant.

Serve in deep bowls with all the vegetables. Add fresh cilantro and a squeeze of lime. Warm corn tortillas on the side for dipping.