When the weather starts to get a little chilly, I don't think there's anything more soul warming than a steaming bowl of chicken soup. That's why for this week's Soul Warming #SundaySupper, hosted by The Girl in the Little Red Kitchen, I'm sharing my recipe for Pozolillo Verde.
For those of you wondering why it's called Pozolillo in Spanish and not Pozole, it's because literally translated, Pozolillo means "little Pozole". The reason we call it "little Pozole" is because Pozolillo is made with regular corn kernels, which are smaller in size than hominy, which is what is traditionally used to make Pozole. Another reason is because Pozolillo is made with chicken instead of pork, which makes the cooking time considerably shorter than Pozole.
And that my friends, concludes today's Spanish lesson. Now back to the soup...
What I love most about Pozolillo Verde is that it's made with what I think is one of the greatest flavor combinations ever invented: chicken, corn, and roasted poblano peppers. The roasted poblano pepper offers just the right amount of spice to make the broth flavorful, but not overly spicy, making this soup a wonderful addition to your menu when you're looking for something to warm you up when the weather outside is frightful. Or if you're like me, this soup is also delightfully soothing and soul warming when you're feeling under the weather.
- 2 pounds boneless, skinless chicken breasts, cut in large bite-size pieces
- 2 cups yellow corn kernels (fresh, frozen, or canned)
- 1 medium onion, cut in half
- Fresh cilantro
- 2 cloves garlic
- 1 large Poblano pepper
- 8 tomatillos, husks removed
- Shredded cabbage
- Finely chopped onion
- Thinly sliced radishes
- Tostada shells or corn tortillas