Poblana Cream with Chicharrón
The recipe for Poblana Cream with Chicharrón is a classic in traditional Mexican cuisine. It is a delicious cream made from poblano peppers with milk, accompanied by chicharrón. It is the perfect starter for a rich dinner.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 500 grams ear corn, with Rajas “La Huerta”
- 4 cups cow's milk, 2%
- 1/4 onions, chopped
- 50 grams pork rinds
- 120 grams panela cheese, in cubes
- 2 tablespoons chicken bullion
- salt, to taste
- pepper, to taste
Preparation
5 mins
10 mins
Low
- Thaw the Elote con Rajas “La Huerta” in the microwave.
- Blend the corn with rajas, milk, and chicharrón until you get a homogeneous mixture.
- In a medium pot, over medium heat, sauté the onion, add the blender mixture and let it boil for 8 to 10 minutes.
- Add the panela cheese cubes when serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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