Pozolillo Stew

1. 1

   Cook pork and chicken separately in enough water to cover them, each one with a chunck of onion and salt to taste.

2. 2

   When pork meat is cooked, transfer it to the pot where chicken is cooking and add 5 cups of the corn and simmer.

3. 3

   Process in blender the remaining niblets with the poblanos, the onion, the cilantro and one cup of the chicken rendered stock.

4. 4

   Pass this through sieve or strainer and return to cooking pan.

5. 5

   Add the epazote and cook untilcorn is cooked.

6. 6

   Garnish with chopped onion and serrano peppers if desired and with fresh lime juice to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.