Fresh corn is the star ingredient in this recipe for pozolillo. Pozolillo is a version of pozole, minus the maiz(hominy). Homemade chicken stock is a must to really bring those traditional flavors to this soup. A while ago, I had prepared a very similar version of this soup using pork, fresh corn and hominy. A fellow food blogger asked me if it was pozolillo? I thought she was just using an endearing name, Lol! Turns out there is a real dish with this name. The homemade stock includes poblano, tomatillo, cilantro and oregano. All the ingredients that I love. I have to admit, it was hard for me not to want to add the maiz pozolero(hominy) when I was preparing this recipe. I didn’t add it though and it was so delicious! I enjoy learning about new Mexican dishes and sharing them with you all. And these are all ingredients that we are all familiar with, so you could be enjoying this tonight! #mexicanfood #pozolillo
Avocado. A staple in our house!
Pozolillo-Fresh Corn and Chicken Soup in a Poblano Tomatillo Broth
Yields 6 Servings
For Chicken Stock
2 pounds chicken pieces(thighs or drumsticks)
8 cups water
1/2 large white onion, dice and reserve other half
1/2 head garlic, mince and reserve other half
2 bay leaves
1 large carrot
1 stalk celery
2 jalapeños, dice one and reserve for later
1 tsp peppercorns
handful of cilantro, plus more for later
salt to taste
You will also need
1 large poblano, roughly chopped
4 tomatillos, sliced in half
Handful of cilantro
3 ears of fresh corn (about 3 cups)
Lettuce or cabbage, sliced thin
*And don’t forget the diced or minced chile serrano or jalapeño!
For the stock: Add all ingredients to a large pot. Bring to a boil, skimming off the top. Remove the corn from the cob. Add the corn cobs to the pot of chicken and let cook together. Reduce to a simmer and cook for 1 hour.
Remove chicken pieces from stock and let cool while you finish. Strain out all of the solids from stock and set aside.
In the blender, add the poblano, tomatillos, cilantro and about 1 cup of stock. Blend on high until smooth, set aside.
In a separate large pot, preheat 1 tablespoon of olive oil to medium heat. Add the reserved diced onion, garlic and jalapeño. Season lightly with salt and pepper and saute for 5 minutes.
To the onion mix, add the blended tomatillo/poblano sauce. Cook for 6-7 minutes.
Skim off some of the excess fat from top of reserved chicken stock. Add 6 cups of stock to the simmering sauce in pot. Stir well to combine and cook for 20 minutes.
Remove meat from the bones and add it back to the soup. Also add oregano and all of corn. Taste for salt and cook for another 10-15 minutes. Serve and garnish!
The hardest part about this whole recipe is removing the fresh corn from the cob, lol! Easy recipe, delicious results!
Tasty, like pozole, but not as heavy a meal.
If you cannot get fresh corn, I would opt for frozen corn instead of corn in a can. Much better flavor!
The ultimate garnish! Taquitos! These were filled with potato and cheese. Now this was a great meal. What a treat!