Atole de Grano (Savory Corn Porridge With Chicken)
Published May 16, 2025
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6cups chicken stock
- Salt
- ¾cup/95 grams masa harina, preferably white or yellow
- 1(15-ounce) can hominy, drained and rinsed
- 1cup fresh or frozen corn, thawed if frozen
- 3tablespoons extra-virgin olive oil
- 2large poblano chiles, stemmed, seeded and thinly sliced
- ½ medium yellow or sweet onion, thinly sliced
- 3garlic cloves, chopped
- 2cups shredded roasted chicken, from about ½ rotisserie chicken
- Crushed chicharrones, hot sauce and lime wedges, for serving
Nutritional analysis per serving (4 servings)
588 calories; 27 grams fat; 6 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 5 grams polyunsaturated fat; 59 grams carbohydrates; 6 grams dietary fiber; 11 grams sugars; 28 grams protein; 1562 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large saucepan, bring stock and 1½ teaspoons salt to a boil over medium-high heat. Whisking constantly, slowly add masa harina to the boiling stock and continue to whisk until no clumps of masa remain and the mixture has thickened. Continue boiling, whisking occasionally, for 5 minutes to cook the raw taste out of the masa harina.
- Step 2
Add hominy and, using a potato masher, mash and grind into the bottom of the pot to coarsely crush most of the kernels. Add the corn, bring back to a boil and continue cooking, stirring occasionally, until the mixture is thick and creamy, about 5 minutes more. Taste and season with salt if necessary.
- Step 3
Meanwhile, heat oil in a medium skillet over medium-high. Add poblanos, onion, garlic and, if desired, a pinch of salt and cook, tossing occasionally, until tender and caramelized, 7 to 9 minutes.
- Step 4
Push vegetables to one side of the skillet, leaving at least half of the skillet empty. Remove pan from heat and add chicken to the empty half, tossing frequently (keeping the chicken and vegetables separate) until the chicken is warmed through, about 3 minutes.
- Step 5
Serve atole in large wide bowls, topped with caramelized vegetables, warm chicken, chicharrones, hot sauce and a squeeze of lime.
Private Notes
Comments
@IM Chuckie Try veggie stock, add shredded mushrooms to the poblanos and onions, and skip the chicken and chicharrones. You could sprinkle with pepitas or chopped peanuts if you want something crunchy on top.
Use an immersion blender to "mash" some of the hominy. It's difficult to do with a potato masher.
I used bacon instead of chicharrones--a lot faster to make.
I’m spoiled by the excellent Mexican cooking in my home, so it’s always risky for me to suggest a Mexican recipe. This one was okay, but we both agreed that it needed some more depth of flavor. If we make this again, I think we’ll quick-pickle the poblanos instead of roasting, seeds in for a bit more zing. We also added cotija and some tortilla chips on top. I’d probably also use more chicken—I found myself getting hungry not long after eating this one.
Its a delicous recipe.. I veered in a couple places. I poached the chicken. And I caramelized the onions and poblanos, then added 3-4 tbl of cream and let them saute. I liked the softer poblanos in the soup. I added the shredded chicken to pan with the poblanos and cream (keeping chicken seperate) so the chicken just got a light coating of flavor. and then built the soup bowls from the saute pan items. But with or without cream, was a big hit !! so delicous!!!
Definitely use rotisserie chicken. Don’t completely pulverize the hominy Extra onions and peppers wouldn’t hurt.