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1
Combine all the ingredients for the stock in a large soup pot and cover with cold water.
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2
Bring to a boil over high heat, then reduce the heat to low and simmer uncovered for 1 1/2 to 2 hours, skimming any foam from the top of the stock as it simmers, until the chicken is fall-from-the-bone tender.
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3
Add water, as necessary, to keep the stock ingredients covered.
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4
Strain the stock through a fine mesh sieve, discarding everything except the boiled chicken, and return the stock to the rinsed-out pot.
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5
Remove the chicken from the bones and shred into small pieces.
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6
Set aside.
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7
Add the onion, carrots, celery, and potatoes to the stock and simmer 20 to 30 minutes, or until the potatoes are tender.
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8
While the soup is simmering, combine the lemon or lime juice, garlic, cilantro leaves, scallions, oil, Bijol, and a tablespoon of the soup broth in a small bowl and mash into a paste with a fork.
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9
Also while the soup is simmering, prepare the salsa by combining all ingredients in a glass or stainless steel bowl and mixing well.
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10
Season, to taste, with salt just before serving.
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11
When the potatoes are tender, add the reserved chicken and seasoning paste to the soup and stir well to combine.
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12
Allow the soup to return to a simmer, then remove from the heat, and let sit, covered, 10 minutes before serving.
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13
Serve garnished with a spoonful of the salsa.
