Atole de Grano (Savory Corn Porridge With Chicken)

Preparation

1. Step 1

   In a large saucepan, bring stock and 1½ teaspoons salt to a boil over medium-high heat. Whisking constantly, slowly add masa harina to the boiling stock and continue to whisk until no clumps of masa remain and the mixture has thickened. Continue boiling, whisking occasionally, for 5 minutes to cook the raw taste out of the masa harina.

2. Step 2

   Add hominy and, using a potato masher, mash and grind into the bottom of the pot to coarsely crush most of the kernels. Add the corn, bring back to a boil and continue cooking, stirring occasionally, until the mixture is thick and creamy, about 5 minutes more. Taste and season with salt if necessary.

3. Step 3

   Meanwhile, heat oil in a medium skillet over medium-high. Add poblanos, onion, garlic and, if desired, a pinch of salt and cook, tossing occasionally, until tender and caramelized, 7 to 9 minutes.

4. Step 4

   Push vegetables to one side of the skillet, leaving at least half of the skillet empty. Remove pan from heat and add chicken to the empty half, tossing frequently (keeping the chicken and vegetables separate) until the chicken is warmed through, about 3 minutes.

5. Step 5

   Serve atole in large wide bowls, topped with caramelized vegetables, warm chicken, chicharrones, hot sauce and a squeeze of lime.