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    Red Chileatole Rojo de Pollo

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    Pixicook editorial team

    A traditional Mexican soup with a rich blend of chicken, vegetables, and a spicy ancho chile base.

    Ingredients for Red Chileatole Rojo de Pollo

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Vegetable Oil

    tablespoons

    Substitute chevron-down

    White Onion, sliced into 1/4-inch thick pieces

    each

    Substitute chevron-down

    Garlic Clove, peeled

    each

    Substitute chevron-down

    Ground Ancho Chile Powder

    tablespoons

    Substitute chevron-down

    Masa Harina

    tablespoons

    Substitute chevron-down

    Chicken Stock

    cups

    Substitute chevron-down

    Shiitake Mushrooms, stemmed and sliced

    0 oz

    Substitute chevron-down

    Zucchini, diced into 1/4-inch cubes

    each

    Substitute chevron-down

    Epazote, fresh

    sprigs

    Substitute chevron-down

    Chicken Breast Halves, boneless, skinless, cut into 1/2-inch-thick strips

    each

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    How to Make Red Chileatole Rojo de Pollo

    1. Sauté Onion and Garlic

    Heat a tablespoon of vegetable oil in a medium saucepan over medium heat. Sauté a sliced white onion and two peeled garlic cloves for about 7 minutes until the onion is translucent and the garlic is fragrant. Transfer the sautéed onion and garlic to a food processor or blender.

    2. Blend and Cook the Puree

    Blend the cooked onion and garlic with ground ancho chile powder, masa harina, and 1.5 cups of chicken broth until smooth. Pour the puree back into the saucepan and cook over medium heat until it reaches a boil and thickens slightly.

    3. Simmer Vegetables

    Add the remaining 2.5 cups of chicken broth, sliced shiitake mushrooms, diced zucchini, and a sprig of epazote to the saucepan. Simmer for about 10 minutes, allowing the vegetables to become tender.

    4. Cook Chicken

    Introduce the chicken strips into the simmering soup and continue to simmer for about 5 minutes, or until the chicken is cooked through and tender.

    5. Season and Serve

    Season the chileatole with salt to taste. Serve hot.


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