Chileatole Green Chile Soup With Corn Slow Cooker Food

CHILEATOLE - GREEN CHILE SOUP WITH CORN (SLOW COOKER)

Chileatole - Green Chile Soup With Corn (Slow Cooker) image

From "The Mexican Slow Cooker" by Deborah Schneider. So many recipes in this book look so appealing. I have not made this one yet, but it contains so many ingredients I love. The author first tasted this soup at the Xochimilco market south of Mexico City.

Provided by duonyte

Categories Corn

Time 6h45m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 cup diced white onion
2 jalapeno chiles (stemmed, seeded and quartered)
4 poblano chiles (roasted, seeded and diced)
4 anaheim chilies (roasted, seeded and diced)
3 cups fresh corn kernels (about 4 ears)
6 cups water
2 teaspoons kosher salt
10 large epazote leaves, shredded (about 2 tbl)
1/2 bunch fresh cilantro, finely chopped
1/2 teaspoon ground black pepper

Steps:

In a 10-inch skillet, heat the oil over medium heat.Add the onion and all the chiles and cook,stirring, until the onion is soft and pale gold, about 5 minutes. Transfer to a 5 quart slow cooker.
Place the corn in a food processor and pulse several times, until the kernels are broken up but it is not quite smooth. Add to the slow cooker along with the water and salt.Cover and cook on low for 6 hours.
Stir in the epazote, cilantro, and pepper. Puree in batches in a blender, or with an immersion blender right in the crockpot, until it is smooth.
If necessary, thin the soup with a little water. Taste and adjust seasoning before serving.

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