Heat 2 tbsp of oil in a pan over medium heat. Sauté the onion and garlic for 3-4 minutes, until fragrant.

Add jalapeño and tomatillos. Cook for 5-7 minutes, turning occasionally, until the tomatillos are soft.

Transfer the sautéed mixture to a blender. Add chicken bouillon, cilantro, and broth. Blend until smooth. Taste and adjust salt if needed.

Reserve ⅓ of the salsa to top the pastel at the end.

Heat comal to medium high and char the poblanos on all sides until blackened. Remove from heat and allow to cool. Once they are cool enough to handle, peel off as much of the skin as possible, slice open to remove the seeds, and dice.

Preheat your oven to 350°F.

In a large bowl, combine the shredded chicken, corn, poblanos, and remaining salsa verde. Mix until well combined. Season with salt and pepper to taste.

Lightly oil the bottom of a 9 x 13” baking dish.

For each layer, you’ll use 6 tortillas: cut 4 in half to fit around the edges and keep 2 whole to place in center, fully covering the base.

Lightly oil a skillet or comal and warm the tortillas (whole and pieces) on each side.

Add a layer of the chicken mixture on top of the tortillas. Evenly distribute requesón and shredded quesillo over the chicken mixture.

Add another layer of tortillas, followed by another layer of the chicken mixture and cheese.

For the final layer, top with tortillas and pour the reserved salsa verde evenly. Sprinkle the remaining cheese on top.

Bake for 25-30 minutes, or until the cheese is melted and bubbling.

Let cool slightly and garnish with fresh cilantro.