Remove maíz from can and rinse until water runs clear. Once cleaned, add maiz to pot. Add water to cover the maiz completely and about 4 inches above maiz and put on medium heat.

Mix 2 cup of water with lemon then add chicken breast. Let it sit for 5 mins to clean the chicken. Then rinse and remove.

Cook chicken breast in water with big slices of onion, garlic clove, chicken buillion, and salt.

While chicken is cooking, roast the peppers: poblano, jalapeño, and Serrano; and peel. In addition, roast the tomatillo and garlic on comal in aluminum foil.

In blender, add peeled peppers, tomatillo, garlic clove, cilantro, chicken buillion, salt, avocado, and water.

After chicken releases the foam, remove foam. After the water starts to boil, add the chicken and maíz cook for 30 mins.

After 30 mins, remove the chicken breast and shred the chicken with fork. Let the maíz cook without the chicken for 15 mins.

After 15 mins, add the shredded chicken and salsa verde. Taste for salt. Let that cook for another 15 mins.