Instructions

Roast the tomato, poblano pepper and onion on a baking sheet, dressed with some oil, salt and pepper to 160º for about 20 minutes. Hydrate the ancho chili with water. Dice the chicken thighs.
Shuck two tender corncobs and slice the remaining one into 2cm.slices.  Peel the tomato, poblano chili peppers and the shucked corncob, remove the seeds and smash in a Magefesa blender with the onion, ancho chili, herb tree spring, the dough and shucked corncob. Add a bit of stock to easy the process and get an homogeneous purée. Brown the chicken in a Magefesa Stainless Steel Dutch Oven with a bit of oil. Remove and keep.
Add the purée from the liquidizer into the same Dutch oven, the chopped corncobs and the chicken. Add the hot poultry stock and let it cook low heat until the chicken is well cooked and the raw taste of the dough disappears. Adjust salt and pepper. Serve it hot.
The chileatole is a soup with a dense texture. It may be made with livestock, pork, chicken or with simply vegetables. 

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