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Ingredients

• One 3 to 4 pound [1.4 to 1.8 kg] whole chicken
• 1 onion, thickly sliced
• 2 garlic cloves, bruised
• 2 whole cloves
• 1 carrot, sliced
• 1 celery rib, sliced
• 1 bay leaf
• 2 to 3 tablespoons [30 to 45 mL] cilantro stems
• 1½ pounds [675 g] tomatillos, husked and rinsed
• 4 scallions, trimmed
• 3 large garlic cloves
• 2 to 3 serrano chiles, stems removed
• ½ cup [120 mL] rich chicken stock
• 1 tablespoon [15 mL] lime juice
• ½ cup [120 mL] cilantro, rinsed, chopped
• Salt to taste
• Pinch of sugar to taste (optional)
• 3 ears fresh corn, shucked, cut into kernels
• 4 ounces [110 g] Monterey jack cheese, shredded
• ¼ cup [60 mL] masa harina
• 4 ounces [110 g] lard, at room temperature
• 2 ounces [55 g] butter, at room temperature
• 2 garlic cloves, very finely minced
• 1 tablespoon [15 mL] sugar
• 1 tablespoon [15 mL] cream, or more if needed
• Salt to taste
• 24 dry corn husks, soaked in warm water 5 minutes
• ¾ cup [180 mL] Monterey Jack cheese, shredded
• ¾ cup [180 mL] scallions, thinly sliced
• Sour cream
• Black olives
• Avocado slices

Description

Chow