Mexican Chicken And Corn Soup (Pozolillo Verde) Recipe

Name: Mexican Chicken And Corn Soup (Pozolillo Verde)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 to 3 pound) whole chicken, cut into pieces; 2 quarts chicken stock; 1 small head garlic; salt to taste; 10 large fresh tomatillos, husks removed; 2 small avocados, peeled and pitted; 1 1/2 cups chopped fresh cilantro; 1 cup water; 1/4 head romaine lettuce, chopped; 2 poblano chiles, seeded and deveined; 2 serrano peppers (optional); 6 cups white corn kernels

Servings: persons

1 (2 to 3 pound) whole chicken, cut into pieces
2 quarts chicken stock
1 small head garlic
salt to taste
10 large fresh tomatillos, husks removed
2 small avocados, peeled and pitted
1 1/2 cups chopped fresh cilantro
1 cup water
1/4 head romaine lettuce, chopped
2 poblano chiles, seeded and deveined
2 serrano peppers (optional)
6 cups white corn kernels

1
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
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
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.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (2 to 3 pound) whole chicken, cut into pieces, 2 quarts chicken stock, 1 small head garlic, salt to taste, and more.

Yes, Mexican Chicken And Corn Soup (Pozolillo Verde) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Chicken And Corn Soup (Pozolillo Verde)

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