Ajiaco (Colombian Chicken Soup)

Ingredients

• 1 large white onion, peeled and cut into quarters
• 2 ears fresh corn, cut crosswise into quarters
• ½ tsp. ground black pepper
• 4 scallions (white and light green parts only)
• 1 medium tomato, peeled and seeded
• 1 small white onion, peeled
• 2 fresh Scotch bonnet or habanero chiles or 2 fresh hot red chiles, stems and seeds removed (wear gloves, and don’t touch your eyes)
• + 19 more ingredients
• • 3 lb. cut-up chicken, skin removed, rinsed well
  • 1 green bell pepper, seeded and cut into 1-inch pieces
  • 3 Tbs. white vinegar
  • 2 ripe avocados, peeled and cut into ½-inch cubes
  • 1 cup sour cream or crème fraîche
  • ½ cup nonpareil or other small capers, rinsed and drained (if using large capers, chop them coarsely)
  • 3 Tbs. fresh cilantro leaves
  • 1 leek (white and light green parts only), cut into 1-inch rings, and rinsed thoroughly
  • 2 ribs celery, cut into 1-inch pieces
  • 2 large carrots, peeled and cut into 1-inch pieces
  • ¾ lb. Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 Tbs. kosher salt; more to taste
  • 2 chicken bouillon cubes
  • ½ cup fresh cilantro leaves
  • ¾ lb. small red potatoes, peeled and cut into 1-inch cubes
  • ¾ lb. Idaho potatoes, peeled and cut into 1-inch cubes
  • 6 cloves garlic, peeled
  • ½ cup chopped fresh cilantro leaves
  • ¼ tsp. kosher salt

Put the chicken in a large (at least 8-quart) stockpot and add 8 cups water. Bring to a boil over high heat and then reduce the heat to a vigorous simmer. Simmer for 10 minutes, frequently skimming off the foam that floats to the surface. Add all the vegetables, the garlic, the cilantro, and the...

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