Green Chileatole
Yamilette González
Green chileatole is a traditional Mexican soup thickened with fresh masa. This green chileatole recipe combines fiery Poblano and Jalapeño chiles, grassy spinach, aromatic epazote and a touch of corn that you will love.
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Ingredients
6
Portions
  • 1 Poblano chile, for the green salsa
  • 1 cup spinach, for the green salsa
  • 1/4 cups masa dough, for the green salsa
  • 2 Jalapeño chiles, for the green salsa
  • salt, for the green salsa
  • 1 cup water, for the green salsa
  • 4 cups water
  • 2 cups corn kernel
  • 1 cup ear corn, cut into small pieces
  • some epazote
  • salt
  • some corn husk, for garnish
  • some queso fresco, for serving
  • some epazote, for serving
  • some lime, for serving
Preparation
50 mins
45 mins
Easy
  • Add Poblano chile, spinach, masa, Jalapeños, salt, and water to a blender. Blend until smooth and reserve.
  • Add Poblano chile, spinach, masa, Jalapeños, salt, and water to a blender. Blend until smooth and reserve.
  • Add Poblano chile, spinach, masa, Jalapeños, salt, and water to a blender. Blend until smooth and reserve.
  • Serve green chileatole warm and garnish with epazote, crumbled cheese and lime.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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