Pozolillo

Ingredients

• 340 g (12 oz) stewing pork, cut into 2 cm (¾-inch) cubes
• 2.5 liters (10 cups) water
• Salt to taste
• 1 whole chicken breast, skin and bone on, quartered
• 1.75 liters (7 cups) fresh corn kernels, not supersweet (Zea mays, traditional variety)
• 4 poblano chiles (Capsicum annuum 'Poblano'), seeds and veins removed, roughly chopped
• 250 ml (1 cup) cilantro (Coriandrum sativum), loosely packed and roughly chopped
• ½ large white onion, roughly chopped
• 3 large epazote (Dysphania ambrosioides) sprigs
• 12 tostadas
• 250 ml (1 cup) white onion, finely chopped
• 83 ml (⅓ cup) serrano chiles (Capsicum annuum 'Serrano'), finely chopped
• Lime quarters, as needed

Method

1. 1
   Bring salted water to a gentle simmer in a large pot. Add the pork cubes and cook 15 minutes.
2. 2
   Add the quartered chicken breast and continue simmering 10 minutes. Chicken is done when it reaches 74°C / 165°F at the thickest point.
3. 3
   Remove chicken; set aside to cool slightly. Add approximately ¾ of the corn kernels directly to the pot.
4. 4
   Ladle about 500 ml (2 cups) of warm broth into a blender. Add the remaining corn kernels, poblano chiles, cilantro, and roughly chopped white onion. Blend until smooth.
5. 5
   Stir the blended corn mixture into the pot. Simmer over medium heat, stirring occasionally, for 20 minutes until the pork is fully tender and the broth has thickened slightly.
6. 6
   Meanwhile, shred the cooled chicken into substantial pieces, discarding skin and bone. Return shredded chicken to the pot.
7. 7
   Add the epazote sprigs and simmer a further 5 minutes. Taste and adjust salt.
8. 8
   Ladle into bowls — pork and chicken in green broth. Serve at once with tostadas, chopped white onion, serrano chile, and lime quarters alongside.