Sopa Zapoteca

• 1 chicken, about 3 pounds, cleaned
• 1 head garlic
• 1 onion, quartered
• 1 teaspoon vegetable oil
• 2 leeks, washed, trimmed and chopped
• 2 cups zucchini, cut into 1/4-inch dice
• 1 poblano pepper, roasted, peeled, seeded and chopped
• 2 cups fresh or frozen corn niblets, defrosted if frozen
• 2 tablespoons cornmeal
• 1 tablespoon salt, plus more to taste
• Freshly ground pepper to taste
• 1/2 cup toasted sliced almonds
• 2 tablespoons minced cilantro leaves

1. Place the chicken, garlic and onion in a large pot, cover with 1 gallon of cold water and simmer for 2 hours, skimming as necessary, until a quarter of the liquid has evaporated.
2. Carefully remove the chicken from the pot and set aside.
3. Strain the broth, cool and skim the fat from the top.
4. Set aside.
5. Discard the chicken bones and skin, shred the meat and set aside.
6. In a heavy-bottomed soup pot, warm the vegetable oil over low heat.
7. Add the leeks and cook until soft, about 5 minutes.
8. Add the zucchini, the roasted poblano and the reserved chicken broth and bring to a simmer.
9. Briefly process the corn in a food processor until it is nearly smooth and then whisk it into the simmering soup.
10. Add all but 1 cup of the reserved shredded chicken to the soup.
11. Place the cornmeal in a bowl and whisk in 1 cup of the soup until smooth.
12. Whisk this mixture into the simmering soup and continue cooking, stirring constantly, for 5 more minutes.
13. Add the salt and pepper and serve garnished with the remaining chicken, sliced almonds and cilantro.

chicken, garlic, onion, vegetable oil, leeks, zucchini, pepper, corn niblets, cornmeal, salt, freshly ground pepper, almonds, cilantro

Taken from cooking.nytimes.com/recipes/6548 (may not work)