Ingredients
8 cups homemade or low-sodium chicken stock, skimmed of fat
3 cloves garlic, peeled; 1 whole, 2 minced
1 cinnamon stick
1 dried guajillo, cayenne, or New Mexican pepper
2 whole allspice
2 whole black peppercorns
1 teaspoon salt, plus more to taste
4 boneless, skinless chicken-breast halves
2 fresh poblano peppers
4 fresh green peppers, such as 2 New Mexico or Anaheims plus 2 jalapeños
2 tablespoons unsalted butter
1 fresh serrano pepper, deveined, seeded, and cut in 1/4-inch dice
1 small onion, peeled and minced
1/2 teaspoon ground cumin
1 teaspoon dried oregano
4 Yukon gold potatoes, peeled and cut into 1-inch cubes
1/4 cup cilantro leaves, plus extra for garnish
4 ears fresh corn, husks and kernels removed
Juice of 2 limes, plus 1 lime thinly sliced for garnish
1 small ripe avocado, thinly sliced for garnish
Preparation
Place the chicken stock in a medium saucepan. Add the whole clove garlic, cinnamon, dried pepper, allspice, peppercorns, and salt. Cover, and bring to a boil; reduce to a simmer over low heat.
Add chicken; simmer until cooked through, 15 to 20 minutes. Transfer chicken to a bowl. When cool enough to handle, shred chicken into thin strips. Set aside. Strain stock through a fine sieve; reserve. Discard solids.
Roast poblanos and green peppers over gas flame or under broiler, until blackened, turning as needed. Transfer to a small bowl, and cover tightly with plastic; let steam until cool enough to handle, about 15 minutes. Peel, seed, and remove stems from peppers. Reserve any liquid that has collected in bowl. Cut peppers into 1/2-inch-thick strips. Set aside.
Melt butter in stockpot over medium heat. Add serrano, onion, minced garlic, cumin, and oregano. Cook, stirring, until garlic has softened, 3 to 5 minutes. Add reserved stock. Cover, bring to a boil, and reduce to a simmer over low heat. Add potatoes, half the cilantro, reserved pepper strips, and any reserved pepper liquid. Cook, with lid slightly ajar, until potatoes are soft, 8 to 12 minutes. Add corn and reserved chicken. Cook over medium-low heat until warm, 5 to 10 minutes. Just before serving, add lime juice and remaining cilantro leaves. Stir well. Season to taste with salt. Serve in individual bowls, garnished with lime, cilantro, and avocado.
