Poblano Cream

La Huerta
This poblano cream recipe is delicious; it includes corn with strips and chicharrón. Delight your guests with this typical cream from Mexico.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 500 grams corn with poblano slices La Huerta
  • 4 cups cow's milk
  • 1/4 onions, chopped
  • 50 grams pork rinds
  • 120 grams panela cheese
  • 2 teaspoons chicken bullion
  • salt
  • pepper
Preparation
15 mins
0 mins
Low
  • Thaw the Corn with Poblano Strips La Huerta in the microwave.
  • Blend the Corn with Poblano Strips La Huerta, the milk, and the chicharrón until you obtain a homogeneous mixture.
  • Chop the onion.
  • In a medium pot over medium heat, sauté the onion and add the blended mixture; let it boil for 8 to 10 minutes.
  • Cut the panela cheese.
  • Serve the hot cream in deep plates and add the cubes of panela cheese before serving.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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