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Location: Texas, United States

Tuesday, February 19, 2013

Pozolillo Verde: Green Chicken and Corn Pozole

Labor-intensive, but outstanding!

Commentary from La Cocina de Leslie:
For those of you wondering why it's called Pozolillo in Spanish and not Pozole, it's because literally translated, Pozolillo means "little Pozole".  The reason we call it "little Pozole" is because Pozolillo is made with regular corn kernels, which are smaller in size than hominy, which is what is traditionally used to make Pozole.  Another reason is because Pozolillo is made with chicken instead of pork, which makes the cooking time considerably shorter than Pozole.

  • 2 pounds boneless, skinless chicken breasts, cut in large bite-size pieces
  • 2 cups yellow corn kernels (fresh, frozen, or canned)
  • 1 medium onion, cut in half 
  • Fresh cilantro
  • 2 cloves garlic
  • 1 large Poblano pepper
  • 8 tomatillos, husks removed
  • Shredded cabbage 
  • Finely chopped onion 
  • Thinly sliced radishes 
  • Limes
  • Tostada shells or corn tortillas

Fill a 3-quart pot with 8 cups of water.  Add the chicken, corn kernels, the medium onion, one clove of garlic, and a couple of sprigs of fresh cilantro; season with salt.  Cover pot and bring soup to a boil over high heat.  Reduce heat to medium-low and let simmer for  about 45 minutes.  Using a slotted spoon, remove the onion, garlic and cilantro.

While the chicken is cooking, roast the poblano pepper over an open flame for a few minutes on each side, until the skin has charred.  (You can also roast the poblano pepper on top of a griddle or comal, or in the broiler.)  Place the roasted poblano pepper in a plastic bag and let sit for 5 to 10 minutes.  (This allows the poblano pepper to "sweat", which will make removing the charred skin much easier.) 

In a medium saucepan, boil the tomatillos with two cups of water over medium-high heat until fully cooked.  Let cool slightly.

Peel the poblano pepper by removing the charred skin.  Remove the seeds and stem.  (*Important note: If you are not accustomed to working with chile peppers, please wear disposable gloves when peeling the poblano pepper. And as a precaution, wash your hands thoroughly with soap and baking soda afterwards.)

Puree the roasted poblano pepper with the remaining clove of garlic, the cooked tomatillos and about 1 cup of the water they were cooked in.  Pour the puree into the chicken soup; season with salt.  Cover and let simmer for an additional 15 to 20 minutes, or until the corn kernels are fully cooked, if using fresh.

Ladle Pozolillo Verde into bowls.  Top with shredded cabbage, chopped onion, thinly sliced radishes, and a squeeze of fresh lime juice.  Serve with tostada shells or warm corn tortillas.  Enjoy!!!



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