Name: Mexican Chicken and Corn Soup (Pozolillo Verde)
Prep time: 10 min
Cook time: 10 min
Yield: 10
Ingredients: Whole chicken, cut into pieces - 1 (2 to 3 pound); Chicken stock - 2 quarts; Head garlic - 1 small; Salt to taste - 1 small; Fresh tomatillos, husks removed - 10 large; Avocados, peeled and pitted - 2 small; Chopped fresh cilantro - 1 ½ cups; Water - 1 cup; Romaine lettuce, chopped - ¼ head; Poblano chiles, seeded and deveined - 2; Serrano peppers (Optional) - 2; White corn kernels - 6 cups

Ingredients for - Mexican Chicken and Corn Soup (Pozolillo Verde)

1. Whole chicken, cut into pieces 1 (2 to 3 pound)

2. Chicken stock 2 quarts

3. Head garlic 1 small

4. Salt to taste 1 small

5. Fresh tomatillos, husks removed 10 large

6. Avocados, peeled and pitted 2 small

7. Chopped fresh cilantro 1 ½ cups

8. Water 1 cup

9. Romaine lettuce, chopped ¼ head

10. Poblano chiles, seeded and deveined 2

11. Serrano peppers (Optional) 2

12. White corn kernels 6 cups

How to cook deliciously - Mexican Chicken and Corn Soup (Pozolillo Verde)

1 . Stage

Rinse skin-on chicken pieces under cold running water. Trim off extra pieces of fat. Place chicken in a large pot and add chicken stock, garlic, and salt. Bring to a boil, reduce heat, cover, and simmer until chicken is cooked through, about 25 minutes. Skim off any foam that rises to the surface.

2 . Stage

Combine tomatillos, avocados, cilantro, water, lettuce, poblano chiles, and serrano peppers in a blender; blend until smooth. Strain and pour into the pot with the chicken. Bring to a boil and simmer for 10 minutes. Season with salt.

3 . Stage

Stir in corn kernels and bring to a boil again. Simmer until flavors are well combined and corn is cooked through, about 10 minutes. Discard garlic and serve.