Mexican cuisine · Soups & Stews

Chileatole Verde

A thick green corn soup from Puebla, bound with masa and seasoned with serrano, epazote and corn cob pieces.

Ingredients · for 4 servings

• 4 corn cobs (or 400 g corn kernels)
• 80 g masa harina (corn flour for tortillas)
• 2 serrano chiles
• 1 white onion
• 3 cloves garlic
• 2 sprigs epazote (or cilantro)
• 1/2 bunch cilantro
• 1.2 l vegetable broth
• 2 tbsp oil
• 1 lime
• Salt, pepper

Instructions

1. Saw the corn cobs into 3 cm wide rounds, first cutting the kernels off one cob and setting them aside.
2. Finely blend the serrano chiles, onion, garlic, cilantro and the loose corn kernels with 300 ml broth until a bright green sauce forms.
3. Stir the masa harina smooth in 300 ml cold broth until no lumps remain – only mixed cold will it later bind without lumps.
4. Heat the oil in a pot, reduce the green sauce in it for 5 min. until it darkens, then add the remaining broth and the corn cob rounds and simmer for 15 min.
5. Pour in the masa mixture while stirring constantly and keep stirring over low heat for 10 min. until the soup visibly thickens and thinly coats the spoon.
6. Let the epazote steep in for 3 min., season with salt, pepper and lime juice and serve hot with one corn cob round per plate.