Red chileatole with mushrooms, chicken and zucchini (Chileatole rojo de pollo) from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 127) by Rick Bayless and Deann Groen Bayless

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substiute parsley for epazote, and ancho chile paste for ground ancho chiles. See recipe for variations.

  • sapahl on August 08, 2011

    Pretty killer soup! We make the version with sweet potatoes and shiitakes.

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