Colombian-Style Ajiaco (Chicken Soup with Galinsoga)

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1. 1Step 1: Note: Pick enough galinsoga to yield at least 1/4 cup of dried guascas. A flower bouquet-sized bunch is usually sufficient. Pluck the leaves, flowers, and soft stems, gently wash and dry them, and dehydrate until they crumble easily. Crush them in your hand or use a wooden spoon in a mesh strainer over a bowl until the leaf powder falls into the bowl. Discard the remaining flowers and stems.
2. 2Step 2: Preheat oven to 375 degrees F. Season meat with salt and pepper, and roast for about 30 minutes, or until lightly browned.
3. 3Step 3: While the meat browns, smash the garlic and char the onions and corn cob pieces in a hot cast iron skillet. Set aside.
4. 4Step 4: Add browned meat, Yukon Gold potatoes, onions, bay leaves, dried cilantro, galinsoga, garlic, and optional onion leaf powder/scallions to a large stock pot. Cover with water and bone broth or stock (if using).
5. 5Step 5: Bring soup to a boil, reduce to a simmer, and cook for about 1.5 hours or until the meat pulls easily from the bone.
6. 6Step 6: Remove the meat and Yukon Gold potatoes from the pot with tongs and put in separate bowls. When cooled sufficiently, remove the meat from the bones and return it to the pot. Save the bones for future bone broth.
7. 7Step 7: Use an immersion blender to puree the Yukon Gold potatoes, adding a little broth from the soup pot as needed.
8. 8Step 8: Return potato mixture to the pot with corn cob pieces and red potatoes, stirring well.
9. 9Step 9: Bring soup back to a boil and reduce to a simmer. Cook until red potatoes are tender and corn is cooked through. Season with salt and pepper to taste.
10. 10Step 10: Serve soup garnished with sour cream, capers, fresh cilantro, and sliced avocado with rice or roast poultry on the side.