Chileatole Verde con Elote y Pollo (Green Chilli, Corn and Chicken Stew)
Chicken and sweetcorn in a thick green chilli broth, lightly thickened with masa harina, like a savoury corn porridge.
- Time1 hr
- LevelEasy
- Costabout £2.79 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the chicken in a pan with the water, half the onion, 1 clove of garlic and 1 tsp salt. Bring to the boil, skim, then simmer gently for 25 minutes, until cooked through.
25 min - 2
Lift the chicken out onto a plate and shred the meat off the bones with two forks. Keep the broth.
- 3
Blend the tomatillos, chillies, the other half of the onion, remaining garlic, coriander and half of the sweetcorn with 200 ml of the broth until smooth.
- 4
Heat the oil in a clean pan, add the diced onion and cook for 3 minutes. Pour in the green purée and fry for 5 minutes, stirring.
8 min - 5
Add the rest of the broth, the remaining sweetcorn and the courgette. Simmer for 8 minutes, then stir in the masa mixture and cook for 5 minutes, stirring, until the broth thickens like thin porridge.
13 min - 6
Return the chicken to the pan, heat through for 2 minutes, season with salt and serve with the lime wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.