Ingredients:
2 tbsp cooking oil
1 chicken carcass
1 tsp fresh thyme
3 medium laurel leaves
5 cloves garlic
1 medium onion
10 whole black peppercorns
2 medium carrots
2 celery sticks
1 lb boneless skinless chicken breast
3 medium poblano peppers
½ bunch cilantro
1 lb green tomatoes
28 oz precooked pozole corn
5 oz bacon
Salt to taste
TO ACCOMPANY
1 chopped white onion
2 cups chopped lettuce
5 chopped serrano chiles
7 chopped radishes
7 lemons
Dried oregano
Corn toast
Instructions:
Chop the white onion, carrot, and celery into uniform pieces. Set aside.
In a tall pot, heat oil. Add cut vegetables and garlic. Fry for a few minutes.
Add chicken carcass. Cook a few more minutes.
Add chicken breasts, pepper, and aromatic herbs. Cover with water and cook over high heat.
Allow to come to a boil. Lower heat to medium to cook chicken.
Boil water and cook green tomatoes in water until soft.
Roast poblano peppers directly on fire. Place in plastic bag or on plate so they sweat. Clean and peel.
Add cleaned poblano peppers and cooked green tomatoes to a blender with cilantro, cooked onion and garlic from the broth, plus a little broth from cooking chicken. Blend until homogeneous.
Once chicken is cooked, strain broth into a separate pot. (Set aside- do not throw away.)
In same pot, add finely chopped bacon and brown.
Then pour strained cooking broth back in with the washed pre-cooked corn.
Allow to cook for 10 minutes over high heat. Then add blended mixture and continue cooking until corn is cooked.
Shred chicken. Add to broth. Add salt to taste. Turn off heat.
