Sopa de Ranas Estilo Michoacán

Place the tomatillos, jalapeño chile, white onion, and garlic cloves on a comal or heavy skillet over medium-high heat. Roast, turning occasionally, until softened and lightly charred on all sides, about 10-15 minutes.

Transfer the roasted tomatillos, jalapeño chile, white onion, and garlic cloves to a blender. Add 200 grams of chicken broth and blend until smooth. Set aside.

Heat the corn oil in a large pot or Dutch oven over medium-high heat. Season the frog legs with a pinch of salt and black pepper. Add the frog legs to the hot oil and sear until lightly golden on all sides, about 5-7 minutes. Remove the frog legs from the pot and set aside.