Sopa Zapoteca

Directions

1. 1
   Place the chicken, garlic and onion in a large pot, cover with 1 gallon of cold water and simmer for 2 hours, skimming as necessary, until a quarter of the liquid has evaporated.
2. 2
   Carefully remove the chicken from the pot and set aside.
3. 3
   Strain the broth, cool and skim the fat from the top.
4. 4
   Set aside.
5. 5
   Discard the chicken bones and skin, shred the meat and set aside.
6. 6
   In a heavy-bottomed soup pot, warm the vegetable oil over low heat.
7. 7
   Add the leeks and cook until soft, about 5 minutes.
8. 8
   Add the zucchini, the roasted poblano and the reserved chicken broth and bring to a simmer.
9. 9
   Briefly process the corn in a food processor until it is nearly smooth and then whisk it into the simmering soup.
10. 10
    Add all but 1 cup of the reserved shredded chicken to the soup.
11. 11
    Place the cornmeal in a bowl and whisk in 1 cup of the soup until smooth.
12. 12
    Whisk this mixture into the simmering soup and continue cooking, stirring constantly, for 5 more minutes.
13. 13
    Add the salt and pepper and serve garnished with the remaining chicken, sliced almonds and cilantro.