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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]



Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

404.2 calories; 15.1 g protein; 26.9 g carbohydrates; 40.8 mg cholesterol; 619.9 mg sodium. Full Nutrition