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Categories:
chicken chicken stock garlic salt fresh tomatillos avocados fresh cilantro water romaine lettuce poblano chiles serrano peppers white corn kernels
Viewed: 111 - Published at: 3 years agoIngredients
- 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
Method
- 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.
- 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.
- 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.
