Chileatole Verde (Roasted Vegetables in a Rich Corn Broth Made from Fresh and Dried Corn and Green C

Name: Chileatole Verde (Roasted Vegetables in a Rich Corn Broth Made from Fresh and Dried Corn and Green C
Ingredients: 21⁄4 pounds summer or winter squash, cut into 2-inch pieces; 1 medium head red cabbage, cored and cut into 2-inch wedges; 1 medium white onion, cut into thin wedges; 1⁄2 cup extra virgin olive oil, divided; Morton kosher salt; 1 medium chile poblano, stemmed, seeded, and chopped; 1 chile jalapeño, stemmed and chopped; 1 medium tomatillo, husked, rinsed, and quartered; 3 medium scallions, root ends trimmed, chopped; 2 cloves garlic, finely grated; 4 ears corn, kernels cut from the cobs, cobs reserved; 3 fresh epazote sprigs or 1 fresh rosemary sprig; 1 hoja santa leaf or 1 mint sprig; 1⁄2 cup harina de maíz, such as Bob’s Red Mill Masa Harina

goop.com

“Chileatole is a pre-Hispanic dish whose origin is a broth of chile thickened with nixtamalized corn (corn treated with sodium hydroxide also called lime to soften it so it can be ground into...

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