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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Soups~Caldos » Pozolillo Verde~ Chicken and Corn Soup

Pozolillo Verde~ Chicken and Corn Soup

September 9, 20163 Comments

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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

 

Pozolillo de Pollo-Fresh Corn and Chicken Soup in a Poblano Tomatillo Broth

 

 

Pozolillo de Pollo-Fresh Corn and Chicken Soup in a Poblano Tomatillo Broth

 

 

Pozolillo-Fresh Corn and Chicken Soup in a Poblano Tomatillo Broth

Fresh corn, chicken and tomatillo broth! That was all I needed to know! 
5 from 1 vote
Print Pin Rate
Course: Main Course, Soup
Cuisine: Mexican
Servings: 6 Servings

Ingredients

Ingredients

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 to matillos sliced in half
  • Handful of cilantro
  • 3 ears of fresh corn about 3 cups
  • Mexican oregano

For Garnish

  • Radishes sliced
  • Lettuce or cabbage sliced thin
  • Avocado sliced
  • Lime wedges
  • *And don't forget the diced or minced chile serrano or jalapeño!

Instructions

Directions

  • 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!
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

 

Pozolillo de Pollo-Fresh Corn and Chicken Soup in a Poblano Tomatillo Broth

 

 

Pozolillo de Pollo _Fresh Corn and Chicken Soup in a Poblano Tomatillo Broth

The hardest part about this whole recipe is removing the fresh corn from the cob, lol! Easy recipe, delicious results!

Pozolillo de Pollo-Fresh Corn Chicken Soup in a Poblano Tomatillo Broth

Tasty, like pozole, but not as heavy a meal.  

Pozolillo

If you cannot get fresh corn, I would opt for frozen corn instead of corn in a can. Much better flavor!

Pozolillo de Pollo-Fresh Corn and Chicken Soup in a Poblano Tomatillo Broth

The ultimate garnish! Taquitos! These were filled with potato and cheese. Now this was a great meal. What a treat!

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Filed Under: Chicken~Pollo, Soups~Caldos, Traditional Mexican Recipes Tagged With: Chicken Soup, Corn recipes, Pozole, Pozolillo, soups, Traditional Mexican Recipes

Previous Post: « Chiles en Nogada~ Pork Picadillo Stuffed Poblanos With a Walnut Sauce
Next Post: Guisado en Salsa de Tomate Amarillo Con Habanero- Stewed Beef in a Yellow Tomato Habanero Salsa »

Reader Interactions

Comments

  1. Makenzie

    November 6, 2018 at 6:43 pm

    This was sooo delicious and easy to make!

    Reply
    • Sonia

      November 6, 2018 at 6:51 pm

      Thank you Makenzie! I love this recipe for that reason and because it’s so tasty! Thank you for the feedback!

      Reply
  2. Possum

    December 16, 2021 at 11:26 pm

    The flavor was a little wan for me, so I put 2 tbsp of chicken knorr in and that made it perfect.

    Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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