Try this recipe of green chileatole very typical of Mexico, a dish to share with the whole family with an unparalleled flavor. You'll love it.
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Ingredients10 portions
Preparation
Cook chicken in 2 liters of water, with onion and corn kernels. Fry the chilies and green tomatoes with the lard, grind them and add to the broth together with the epazote.
Dissolve piloncillo and mass in half a cup of water and add to the broth. Boil until both the chicken and the corn are well cooked and the broth thickens. Serve with cheese slices.
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