Red Chileatole with Fall Vegetables

Red Chileatole with Fall Vegetables
Photo by Roland Bello

Ingredients

  • ½ pound fingerling potatoes
  • 1 ¾ teaspoons salt
  • 2 limes
  • 3 ears fresh corn
  • 1 ½ quarts Imagine brand vegetable broth
  • 1 ½ tablespoons masa harina
  • ½ pound fresh shiitake mushrooms
  • + 6 more ingredients
    • 6 ounces green beans or sugar snap peas
    • 1 tablespoon vegetable or olive oil
    • 4 pliable dried ancho chiles
    • 2 large sprigs fresh epazote or fresh flat-leaf parsley sprigs
    • 3 garlic cloves
    • 1 medium white onion

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 fr...

View full recipe at Epicurious

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