Name: Red Chileatole with Fall Vegetables
Cook time: 45 min
Total time: 1 1D4 hr
Yield: Makes 6 servings
Ingredients: 3 ears fresh corn, shucked; 1 tablespoon vegetable or olive oil; 4 pliable dried ancho chiles (3 ounces), stemmed, seeded, and each torn into several pieces; 3 garlic cloves, peeled; 1 medium white onion, cut into 1/4-inch-thick slices; 1 1/2 quart Imagine brand vegetable broth (48 fluid ounces); 1 1/2 tablespoons masa harina; 1/2 pound fresh shiitake mushrooms, stems discarded and caps cut into 1/2-inch slices (4 cups); 6 ounces green beans or sugar snap peas, trimmed and halved or cut into thirds (2 cups); 1/2 pound fingerling potatoes, cut into 1/2-inch cubes; 2 large sprigs fresh epazote (each 12 to 16 inches long) or fresh flat-leaf parsley sprigs; 1 3/4 teaspoons salt, or to taste; Accompaniment: 2 limes, cut into wedges

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Red Chileatole with Fall VegetablesRoland Bello

This savory soup is thickened with masa harina, a flour made from dried corn cured in limewater. Dried ancho chiles give the vegetable broth a stunning brick-red color, and epazote (a pungent wild herb native to Mexico) contributes authentic flavor.

Cubed potatoes and hefty chunks of fresh corn on the cob make the soup hearty enough to serve as a main course.

Recipe notes

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