Directions

• Preheat a large comal or griddle pan to medium heat for a few minutes. Add the tomatillos, onion, garlic, serranos and poblanos to the comal. Dry roast these ingredients, turning as needed, for about 25 minutes. Remove the garlic after 15 minutes. Place the poblanos in a plastic bag to steam and cool for 15 minutes.
• When ready, remove the blistered skins from the poblanos. Reserve one poblano for garnish later. Remove the skins from the garlic. To the blender, add the 2 poblanos, garlic, tomatillos, serranos, onion, 1/4 cup of cilantro, 4 teaspoons knorr chicken bouillon and 4 cups of water. Blend on high until very smooth. Set aside.
• In a large pot, add 3 tablespoons of oil and preheat at medium for about 4 minutes. Add your diced corn tortillas. Fry for 5-6 minutes. When ready, strain your blended tomatillo salsa directly into the pot with fried tortillas.
• Add 4 more cups of water to the pot. Add 4 more teaspoons of the knorr chicken bouillon. Bring up to a boil. Taste for salt and pepper. Add the oregano, epazote and bay leaves. Bring it up to a boil, then reduce to a simmer. Cook for another 15-20 minutes. To serve, add some fried tortilla strips to each bowl. Ladle soup over to fill bowls. Garnish with panela, avocado, crema, lime, roasted poblano and cilantro. Yields 6 servings.