Mexican Chicken and Corn Soup (Pozolillo Verde)

A whole chicken and fresh corn kernels are cooked in a green chicken broth seasoned with chiles, tomatillos, and avocado. Known in Mexico as pozolillo, this soup is considered a quick and easy version of pozole. Garnish with lettuce and serve with lime wedges and tostadas if you like. [Recipe originally submitted to Allrecipes.com.mx]

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 404 Calories

Ingredients

• 1 cup water
• salt to taste
• 1 (2 to 3 pound) whole chicken, cut into pieces
• 1 ½ cups chopped fresh cilantro
• 2 quarts chicken stock
• 1 small head garlic
• 10 large fresh tomatillos, husks removed
• 2 small avocados, peeled and pitted
• ¼ head romaine lettuce, chopped
• 2 poblano chiles, seeded and deveined
• 2 serrano peppers (Optional)
• 6 cups white corn kernels

Recipe Instructions

Step 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.

Step 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.

Step 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.