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Mexican Corn Soup with Chicken
2 small cans of hominy (peeled white corn)
8 tomatillos (green husk tomatoes)
2 jalapeno chilis
2 serrano chilis
1,5l chicken broth
1l water
2 onions
1 large garlic clove
about 150g pumkin seeds (not roasted)
lettuce hearts
radishes
soured cream
green coriander
oregano
limes
avocado
oil
salt
pepper
Use a big pan for the chicken broth and bring it to the boil, cut the chicken in halves and place them in the pan with the skin side downwards. When the meat is done, allow chicken and broth to cool off. Now cleave the chicken meat with your fingers, remove skin, bones and all the disgusting parts and leave the good pieces aside.
Skim the grease film from the broth.
The preparation of salsa verde:
Roast pumpkin seeds until getting dark and jumping like popcorn.
Rinse tomatillos and chase them through a kitchen shredder together with pumpkin seeds, garlic, one peeled onion, pared and cored chilis, 2 leaves salad, some coriander and salt.
Put a lacing of oil in a pan and saute the salsa verde therein for 15min. Don't forget to stir!
Now reheat the chicken broth, add the salsa verde and after some cooking around add also white corn and chicken meat, continue to simmer for 20 min.
Season with salt, pepper, oregano, a hearty hand-squeeze of lime juice (don't season to much, the note of the individual refining may get lost)and serve the soup in bowls. Every single guest may garnish the pozole at ones whim with on-upon and in-gredients, that have been carefully prepared in the meantime and which are listed below.
-finely chopped coriander leaves
- lettuce cut into strips
- pieces or strips of peeled avocado
-oregano
-quartered limes
-soured cream
-sliced radishes
-minced onion
-chilis for the posers
...naturally the pozole combines well with tortillas and a cooled beer.
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