Name: Chicken and Poblano Pepper Salad
Prep time: 50 min
Cook time: 30 min
Yield: 6
Cuisine: Mexicana
Ingredients: 5 Poblano chiles; 1 boneless chicken breast, cooked and shredded; 2 ears corn, shucked; 1 onion, sliced; 100 grams sour cream; 1 pinch salt, to taste; 1 sprig epazote; 10 milliliters vegetable oil; 1/3 cups chicken broth

Preparation

20 mins

30 mins

Low

Fry the sliced onion until it becomes translucent. Boil the corn kernels in 1/2 liter of water with a little salt and a few leaves of epazote. Cook for 10 to 12 minutes, strain, and let cool.

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