Red Chileatole with Fall Vegetables Recipe

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Ingredients:

Serving

3 ears fresh corn, shucked
1 tbsp vegetable or olive oil
4 pliable dried ancho chiles (3 oz), stemmed, seeded, and each torn into several pieces
3 garlic cloves, peeled
1 medium white onion , cut into 1/4-inch-thick slices
1 1/2 quart imagine brand vegetable broth (48 fl oz)
1 1/2 tbsp masa harina
1/2 lb fresh shiitake mushrooms , stems discarded and caps cut into 1/2-inch slices (4 cups)
6 oz green beans or sugar snap peas, trimmed and halved or cut into thirds (2 cups)
1/2 lb fingerling potatoes, cut into 1/2-inch cubes
2 large sprigs fresh epazote ( each 12 to 16 inches long) or fresh flat-leaf parsley sprigs
1 3/4 tsp salt , or to taste
accompaniment: 2 limes, cut into wedges

Directions:

Cut off kernels from 1 ear corn. Cut remaining 2 ears corn (including cob) crosswise into 1-inch pieces.
Heat oil in a 4-quart heavy pot over moderate heat until hot but not smoking, then cook chiles, garlic, and onion, stirring occasionally, until onion is pale golden, about 7 minutes. Remove from heat and transfer chile mixture to a bowl with a slotted spoon, pressing mixture against side of pot to leave behind as much oil as possible. Do not clean pot; there will be a thin film of oil remaining.
Purée half of chile mixture with 1 cup broth and 2 1/4 teaspoons masa harina in a blender until smooth, then force purée through a medium-mesh sieve with a rubber spatula into a medium bowl.
Purée remaining chile mixture, 1 cup broth, and remaining 2 1/4 teaspoons masa harina in same manner, forcing through sieve into same bowl.
Heat oil remaining in pot over moderately high heat until hot but not smoking, then cook chile puré, stirring constantly, until it reaches a boil and is slightly thickened.
Stir in remaining 4 cups broth and bring to a simmer, stirring occasionally.
Stir in corn (kernels and pieces), mushrooms, green beans, potatoes, and epazote and gently simmer, uncovered, stirring occasionally, until beans are tender, 15 to 25 minutes.
Thin chileatole with a little more broth or water to attain a light cream soup consistency, then stir in salt.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	132.94 Kcal (557 kJ)
Calories from fat	4.8 Kcal
		% Daily Value*
Total Fat	0.53g	1%
Sodium	1255.01mg	52%
Potassium	364.32mg	8%
Total Carbs	27.42g	9%
Sugars	6.15g	25%
Dietary Fiber	4.98g	20%
Protein	6.39g	13%
Vitamin C	23.3mg	39%
Iron	1.4mg	8%
Calcium	50.8mg	5%

Amount Per 100 g
Calories	30.47 Kcal (128 kJ)
Calories from fat	1.1 Kcal
		% Daily Value*
Total Fat	0.12g	1%
Sodium	287.67mg	52%
Potassium	83.51mg	8%
Total Carbs	6.28g	9%
Sugars	1.41g	25%
Dietary Fiber	1.14g	20%
Protein	1.46g	13%
Vitamin C	5.3mg	39%
Iron	0.3mg	8%
Calcium	11.6mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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