Red Chileatole with Fall Vegetables

Name: Red Chileatole with Fall Vegetables
Prep time: 4 d 18 h
Cook time: 4 d 18 h
Total time: 4 d 18 h
Yield: 6
Cuisine: Global
Ingredients: 85 grams pliable dried ancho chiles , stemmed, seeded, and each torn into several pieces; 3 ears fresh corn, shucked; 227 grams 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; 227 grams fresh shiitake mushrooms, stems discarded and caps cut into 1/2-inch slices (4 cups); 3 garlic cloves, peeled; 2 Accompaniment: limes, cut into wedges; 2 Tbsps masa harina; 1 Tbsp vegetable or olive oil; 2 teaspoons salt, or to taste; 170 grams green beans or sugar snap peas, trimmed and halved or cut into thirds (2 cups); 48 fluid ounces 1/2 quart Imagine brand vegetable broth (48 fluid ounces); 1 medium white onion, cut into 1/4-inch-thick slices

You can never have too many side dish recipes, so give Red Chileatole with Fall Vegetables From preparation to the plate, this recipe takes roughly 114 hours.

Instructions

Cut off kernels from 1 ear corn.

Ingredients you will need

Corn On The Cob

Cut remaining 2 ears corn (including cob) crosswise into 1-inch pieces.

Ingredients you will need

Corn On The Cob

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.

Ingredients you will need

Chili Pepper

Garlic

Onion

Cooking Oil

Equipment you will use

Pot

Remove from heat and transfer chile mixture to a bowl with a slotted spoon, pressing mixture against side of pot to leave behind as much oil as possible. Do not clean pot; there will be a thin film of oil remaining.

Ingredients you will need

Chili Pepper

Cooking Oil

Equipment you will use

Slotted Spoon

Bowl

Pot

Purée half of chile mixture with 1 cup broth and 2 1/4 teaspoons masa harina in a blender until smooth, then force purée through a medium-mesh sieve with a rubber spatula into a medium bowl.

Ingredients you will need

Masa Harina

Broth

Chili Pepper

Equipment you will use

Blender

Spatula

Sieve

Bowl

Purée remaining chile mixture, 1 cup broth, and remaining 2 1/4 teaspoons masa harina in same manner, forcing through sieve into same bowl.

Ingredients you will need

Masa Harina

Broth

Chili Pepper

Equipment you will use

Sieve

Bowl

Heat oil remaining in pot over moderately high heat until hot but not smoking, then cook chile puré, stirring constantly, until it reaches a boil and is slightly thickened.

Ingredients you will need

Chili Pepper

Cooking Oil

Equipment you will use

Pot

Stir in remaining 4 cups broth and bring to a simmer, stirring occasionally.

Ingredients you will need

Broth

Stir in corn (kernels and pieces), mushrooms, green beans, potatoes, and epazote and gently simmer, uncovered, stirring occasionally, until beans are tender, 15 to 25 minutes.

Ingredients you will need

Green Beans

Mushrooms

Potato

Epazote

Beans

Corn

Thin chileatole with a little more broth or water to attain a light cream soup consistency, then stir in salt.

Ingredients you will need

Light Cream

Broth

Water

Salt

Soup

Equipment

Ingredients

Servings:

85grams

pliable dried ancho chiles , stemmed, seeded, and each torn into several pieces 3

ears fresh corn, shucked 227grams

fingerling potatoes, cut into 1/2-inch cubes 2large sprigs

fresh epazote (each 12 to 16 inches long) or fresh flat-leaf parsley sprigs 227grams

fresh shiitake mushrooms, stems discarded and caps cut into 1/2-inch slices (4 cups)3

garlic cloves, peeled 2

Accompaniment: limes, cut into wedges 2Tbsps

masa harina 1Tbsp

vegetable or olive oil 2teaspoons

salt, or to taste 170grams

green beans or sugar snap peas, trimmed and halved or cut into thirds (2 cups)48fluid ounces

1/2 quart Imagine brand vegetable broth (48 fluid ounces)1medium

white onion, cut into 1/4-inch-thick slices

Recommended wine: Cava, Grenache, Shiraz

Chili works really well with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Gramona La Cuvee Cava. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 22 dollars per bottle.