Pānquetzani’s postpartum caldo (bone broth) is a nourishing and restorative recipe rooted in traditional wisdom and designed to support healing and vitality after childbirth.
This rich broth begins with slow-simmered bones, such as beef or chicken, chosen for their high collagen content to promote tissue repair and joint health. Infused with warming spices like cumin, the broth aids digestion and enhances circulation.
Vegetables add vitamins and minerals, while fresh herbs such as cilantro and epazote provide vibrant flavor and gentle detoxifying properties.
This caldo is more than just a meal—it’s a comforting, nutrient-dense tonic to fortify the body and spirit in the postpartum period.
Caldo (Bone Broth)
Bone Broth is one of the sacred foods of La Cuarentena (quarantine). This recipe comes courtesy of Pānquetzani who writes about her experiences of learning traditional postparutm practices and recipes passed down many generations. Learn more recipes and hear her wisdom and stories in her book Thriving Postpartum. And, Caldo is a great staple to have on hand for everyone to enjoy postpartum or otherwise!
Ingredients
- 2-3 organic grass-fed beef bones
- Freshly ground black pepper
- Whole garlic cloves
- Whole onion
- Cumin
- 1-5 Bay Leaves
- Non-fibrous vegetables or fresh herbs of your choice
- Organic grass-fed meats (optional)
Instructions
- In a large stock pot, simmer the beef marrow bones in water over lowheat for 21⁄2–3 hours. Add ground pepper, whole garlic and onion,cumin, and 1 bay leaf.
- Add nonfibrous vegetables or fresh herbs of your choice and simmerfor an additional 20 minutes.