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Looking for a meatless dinner idea? This chileatole soup is the perfect option!
I'm so excited to share this absolutely delicious soup recipe 🍜 with you today. Chileatole is like corn 🌽 soup BUT BETTER! 🙌🏽 It's hearty and perfect for a chilly day.
It is a pre Hispanic dish that's mostly enjoyed in the South Pacific coast of Mexico. 🇲🇽 Each region has its own version of it. Some are soups others are beverages. They range from sweet to savory.
This was my first time making it and I will definitely be making again very soon! I hope you enjoy it as much as my family did.
Servings: 6 to 8
Ingredients:
3 Mexican Squash cut into 2-inch pieces
1 small Red Cabbage cut into 2-inch wedges
3 Corn on the Cob cut into 2-inch pieces
1 medium Onion cut into thin wedges
1/2 cup Oil (Avocado, Olive or Canola)
1 large Chile Poblano stem and seeds removed and cut in 2-inch pieces
2 medium Tomatillos husk removed and cut in half
1 Jalapeno Pepper stemmed and chopped
3 medium Scallions ends trimmed and chopped
2 large Garlic Cloves
3 to 6 fresh Epazote sprigs
4 cups Kernel Corn
6 cups Water
1/2 cup Masa Harina
1 tbs Chicken Bouillon
Salt and Pepper to taste
Instructions:
1-Preheat the oven to 450 degrees Fahrenheit.
2-Line a baking sheet with parchment paper. Place the SQUASH, CABBAGE, CORN on the COB and ONION on the baking dish. Drizzle the vegetables with OIL. SALT and PEPPER to taste. Roast in the oven tossing occasionally until tender and browned about 40 to 50 minutes.
3-While the veggies are roasting add 1 to 2 tablespoons of OIL to a pot over medium heat. Once hot, toss in the POBLANO, TOMATILLOS, JALAPEÑO, SCALLIONS, GARLIC and EPAZOTE. Sauté for about 8 to 10 minutes or until the vegetables get tender.
4-Add the KERNEL CORN to the pot. Continue to sauté until soft. Approximately 5 to 8 more minutes.
5-Add the WATER to the pot. Cover the pot. Lower the heat to low. Boil for 25 to 30 minutes.
6-Uncover the pot and carefully pour the vegetables and liquid to a blender. Add the MASA HARINA. Carefully blend into a smooth gravy like consistency. Set aside. IMPORTANT:To keep the liquid from splattering while blending place a folded kitchen towel over the blender lid. Put pressure with your hand to hold it down.
7-Add 1 to 2 tablespoons of OIL to the same pot over medium heat. Once hot pour the chileatole to the pot. Add the CHICKEN BOUILLON and SALT to taste. Keep stirring for approximately 3 to 5 minutes or until it gets hot and begins to bubble. Turn the stove off. Cover the pot. Serve hot and top with the roasted vegetables.
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