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Chilatole Poblano (Puebla Chilli Corn Soup)

Name: Chilatole Poblano (Puebla Chilli Corn Soup)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Cuisine: Mexican
Ingredients: 3 Mulato chillies; 2 Ancho chillies; 3 tbsp Masa flour; 1.5 litres Chicken stock; 2 cloves Garlic; 1 sprig Epazote; 100 ml Soured cream; 300 g Cacahuazintle corn

60 min (20 prep + 40 cook) Medium 6 servings Puebla

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 16 Apr 2026

Thick Puebla broth of mulato chilli and cacahuazintle corn thickened with masa.

About this recipe

Thick Puebla-style broth made with mulato chilli, cacahuazintle corn and masa. Somewhere between atole and soup, with a unique texture and deep toasted chilli flavour.

History & Origin

Chilatole is one of the oldest and most representative broths of Puebla's gastronomy. Its name comes from Nahuatl "chilli" and "atolli" (atole), perfectly describing its nature: a broth halfway between soup and atole, thickened by corn masa and deep in flavour from toasted chillies. This dish has roots in the pre-Hispanic cuisine of the Nahua peoples who inhabited the Puebla region before the Spanish conquest. Cacahuazintle corn, a large soft variety used for pozole, is the star ingredient giving body and texture to the chilatole. Mulato and ancho chillies, with their smoky and slightly sweet flavour, provide the soul of this broth. In Puebla's traditional markets, chilatole is offered as a comforting bowl. Traditional cooks prepare it with patience, toasting the chillies on the griddle until that unmistakable aroma fills the kitchen. Every family has their own version: some add fresh epazote, others include chayote or green beans.

Estimated cost

£6.00

Total cost

£1.00

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

220

Calories

Protein

42g

Carbohydrates

Fat

Fibre

480mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Toast 3 mulato chillies and 2 ancho chillies on a griddle over medium heat, 30 seconds per side. Deseed and soak in hot water for 15 minutes. Blend with 2 garlic cloves and 1/4 onion until smooth.
💡 Do not over-toast or they will taste bitter.
2
In a large pot, heat 1 tablespoon oil. Add the strained chilli sauce and fry for 5 minutes, stirring constantly until it changes colour and thickens slightly.
3
Add 1.5 litres chicken stock or salted water. When boiling, add 300g cooked cacahuazintle corn (or drained pozole corn). Cook 15 minutes.
💡 Tinned pozole corn works perfectly.
4
Dissolve 3 tablespoons masa flour in 1 cup cold water until lump-free. Pour slowly into the boiling broth, stirring constantly to prevent lumps.
💡 The masa is what gives chilatole its characteristic thick texture.
5
Cook 10 more minutes over low heat. Season with salt. Add a sprig of fresh epazote if available. Serve hot with soured cream and tostadas on the side.
💡 Epazote is optional but highly recommended.