Pozolillo-Fresh Corn and Chicken Soup in a Poblano Tomatillo Broth
Fresh corn, chicken and tomatillo broth! That was all I needed to know!
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!