Red Chileatole with Fall Vegetables Recipe | Epicurious

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