Chile Atole

A classic late-summer/early fall stew chock full of fresh corn, zucchini, and guajillo chiles, Chile Atole is crisp yet comforting, sweet from the corn yet clean and simple.

Serves 10

Time: 1 hour

Ingredients:

-7 guajillo chiles

-15 ears of corn

-1kg chicken breast

-4 zucchini, cut into small sticks

-handful of epazote or other desired fresh herbs

-1 cube chicken bullion

-Salt

Directions:

1. In a small pot, cover the guajillo chiles with water and boil until the chiles are soft, about 10 minutes

2. For 10 ears of corn, cut the kernels off the cob. Halve the remaining 5 ears.

3. In a large soup pot, add all the corn and the chicken breasts and cover with water. Add the bullion cube and 1Tbs of salt and boil until both the corn and the chicken are cooked through, about 30 minutes.

4. When the chicken is cooked through, remove it from the pot and use your hands or a fork to shred it. Add the shredded chicken back to the pot.

5. When the guajillo is soft, put it in a blender with a little water and liquefy it. With a collander over the pot, pour the blended guajillos in, separating out the chile seeds and bits.

6. Add the cut zucchini to the pot and continue simmering until they're cooked through.

Serve and enjoy :)