Clean the chicken and season it generously all over with salt and black pepper, making sure the seasonings are evenly distributed.
2
Heat lard in a large pot or casserole and brown the chicken on all sides until golden.
3
Char the poblano chiles over direct heat until the skin is blackened, then place them in a plastic bag to steam for a few minutes to soften the skin for easier peeling.
4
Peel the charred skin off the chiles, remove the seeds, and cut them into strips.
5
Roast the tomatoes, onion, and garlic on the comal until softened and lightly charred. At the same time, kernels from the corn cobs.
6
Blend the roasted tomatoes, garlic, onion, and chile de árbol together with a pinch of salt and some water to make a sauce.
7
Pour the sauce over the browned chicken, add a little water, then add the corn kernels and poblano strips.
8
Simmer until the chicken is cooked through and tender.
PrimedTableBETA
