Pozolillo Stew

11 ingredients
6 steps

Ingredients

  • 1 lb pork, cubed
  • 1 chicken breast, in bite size pieces
  • 2 lbs fresh corn kernels
  • 4 poblano chiles, skinned, deveined and chopped
  • 1 cup cilantro, chopped
  • 12 onion, chopped
  • 3 sprigs fresh epazote (herb)
  • salt
  • 1 onion, finely chopped
  • 4 serrano chilies, finely chopped (optional)
  • lime, quartered

Directions

  1. 1
    Cook pork and chicken separately in enough water to cover them, each one with a chunck of onion and salt to taste.
  2. 2
    When pork meat is cooked, transfer it to the pot where chicken is cooking and add 5 cups of the corn and simmer.
  3. 3
    Process in blender the remaining niblets with the poblanos, the onion, the cilantro and one cup of the chicken rendered stock.
  4. 4
    Pass this through sieve or strainer and return to cooking pan.
  5. 5
    Add the epazote and cook untilcorn is cooked.
  6. 6
    Garnish with chopped onion and serrano peppers if desired and with fresh lime juice to taste.

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