Roasted vegetables in a rich corn broth made from fresh and dried corn and green chiles (Chileatole verde) from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (page 141) by Rick Martinez

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 substitute rosemary for epazote, and mint for hoja santa.

  • Hansyhobs on November 24, 2023

    This was ok, I liked the texture but I wanted a bit more flavour. I had a tomatillo salsa and chucked that in which made this a bit more exciting.

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