The Flack Family’s Chicken Pozolillo (Episode 8)

In this episode, with an aromatic broth of poblano and tomatillo, pozolillo is the perfect comfort food. Tessa utilizes a variety of fresh and unexpected ingredients in her version of this Mexican classic. But will it hold up to her mama's more traditional take?

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Ingredients

Serves 4-5 people

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Chicken Mixture

Chicken Breast (2-3 lbs)

Chicken Stock (2 qts)

Corn on the Cob (6 ears, husked & kernels removed)

Large Chile Poblanos (4, roasted & sliced)

White Onion (1, chopped, keep 1/2 until the end for garnish)

Cilantro (1 bunch, chopped, keep 3/4 until the end for garnish)

Jalapeño (1, roasted)

Garlic Cloves (2, roasted)

Tomatillos (6, roasted)

Knorr Suiza Seasoning (1 1/2 tsp)

Mexican Oregano

Ground Cumin

Salt & Pepper (to taste)

Red Chile Salsa

Dried Chiles de Árbol (3)

Large Roma Tomato (1, roasted)

White Distilled Vinegar (1 Tbsp)

Salt (to taste)

Garnishes

Red Radishes (1 bunch, thinly sliced)

Cabbage (1 head, sliced)

Remaining White Onion

Remaining Cilantro

Avocados (2)

For Serving

Tostadas (6)

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Directions

For the chicken mixture :

1. Fill a large pot with chicken stock and add chicken breasts. Bring to a boil, then simmer.
2. Rehydrate chiles de árbol by soaking them in water until softened. Remove the seeds.
3. Add corn kernels halfway through the chicken cooking.
4. Roast the tomato, whole chile poblanos, and 1/2 of the chopped white onion on comal or griddle.
5. Once charred, remove all ingredients from the heat and transfer poblanos into a bowl. Cover a bowl with a lid or plastic wrap until poblanos are softened. Then, once cool enouhg to touch, remove the skin and stem of the poblanos.
6. In a blender, combine chile poblanos, white onion, 1/4 bunch of cilantro, tomatillos, garlic, jalapeño, and seasonings (salt, pepper, cumin, Mexican oregano). Add chile mixture to pot with the chicken and corn. Season with Knorr Suiza Seasoning.

For the red chile salsa:

1. Blend together hydrated chiles de árbol, roasted tomato, and white distilled vinegar.
2. Season with salt to taste.

For the garnishes:

1. To make the pozolillo garnishes, chop the other half of the white onion and the remaining 3/4 of the cilantro bunch.
2. Thinly slice the radishes, cabbage, and avocado. Garnish to taste.

Plating:

1. When the chicken is tender, remove it from the pot and shred. Put shredded chicken back in the pot.
2. Serve the soup with garnishes and tostadas on the side. Top off with as much salsa as desired. (It's spicy!)