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

Mexican Chicken and Corn Soup (Pozolillo Verde)

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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.