Green pozolillo

Thaw the La Huerta products:

1. Follow the package instructions to thaw the La Huerta corn kernels and poblano strips.

Prepare the green sauce:

1. In a saucepan with water, boil the 250 g of green tomatillos, the jalapeño chile, 1/4 onion, and the 2 garlic cloves with a pinch of salt until soft.

2. Blend these ingredients together with 1/2 cup of La Huerta poblano strips until you get a smooth sauce.

Cook the pozolillo:

1. In another saucepan, bring the 3 cups of chicken broth to a boil.

2. Add the previously prepared green sauce and let it come to a boil again.

3. Add the 500 g of La Huerta corn kernels and the 500 g of shredded chicken.

4. Cook for 3 to 5 more minutes, making sure everything is heated through.

5. Season with salt and pepper to taste.

Serve:

1. Serve the pozolillo hot in bowls.

2. Serve with shredded romaine lettuce, chopped red onion, cilantro, key lime slices, and tostadas to taste.