Red Chileatole with Mushrooms, Chicken and Zucchini

2014-09-30
  • 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

Ingredients

  • 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)

Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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).

 

Recipe Type: , Tags:
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • Chilled Watermelon Coconut & Tapioca Soup

  • Beef Wellington

  • Blueberry Muffins

  • Ouef Brouille

  • Apple Strudel Muffins