Red Chileatole with Mushrooms, Chicken and Zucchini2014-09-30
- Servings : 4
- Prep Time : 20m
- Cook Time : 30m
- Ready In : 50m
I made a really great soup out of this book the other day: Amazon.com: Mexican Everyday (Recipes Featured on Season 4 of the PBS-TV series “Mexico One Plate at a Time”): Deann Groen Bayless, Rick Bayless, Christopher Hirsheimer: Books
By and large, the above book has been fucking fantastic for helping me get a bit more authentic with my dalliances in Mexican cooking. He gives you the right ingredients and processes, but also cuts a lot of corners that make the food reasonable to cook in an hour or less. I don’t think I would have easily found every ingredient he uses when I lived in South Boston (white bread Irish central) but your average Colorado chain supermarket stocks pretty much everything the book calls for. I definitely recommend the book if you like Mexican but haven’t progressed beyond canned ingredients. Would also love to hear any other Mexican cookbook ideas. – Docjowles
- 1 white onion, diced
- 2 garlic cloves, peeled
- 2 tsp ancho chile powder, or several ancho chiles rehydrated in hot water
- 1.5 Tbsp Masa Harina (corn flour)
- 4 cups chicken broth
- 8 oz mushrooms (I used shitake)
- 1 medium zucchini, cubed
- Cilantro / parsley to taste (use Cilantro if you are not a dirty infidel!)
- ~1lb chicken breast cut into strips
- 1-2 chipotles en adobo with some of the canning sauce (this wasn't in the recipe but I crave spicy foods and would add it next time, only do this if you like heat)
Set a large pot over medium heat and add some vegetable oil. Saute onion and garlic about 7 min until it starts to brown. Transfer to a food processor or blender. Add the chile powder or rehydrated chiles, masa harina and 1.5 cups of broth. Process til smooth.
Return the pot to the stove and set to medium-high. Add the puree from the food processor and heat to boiling for several minutes. Add the remaining stock, mushrooms, zucchini. Simmer for 10 minutes.
At this point, I used leftover grilled chicken from another day. But the recipe says to just toss in the raw chicken and let it simmer another 5-10 minutes until cooked through. Add cilantro and serve, preferably alongside a nice corn tortilla quesadilla. This is a really hearty soup and can easily be the main course.
This can easily be made vegetarian by substituting veggie stock, and some fake chicken strips or another vegetable of your choice (I'd suggest maybe carrots or potatoes).