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Chilate de Pollo


This last weekend it seemed time to use my few costeño chiles from Oaxaca and I made Chilate de Pollo from Diana Kennedy's seminal Oaxaca al Gusto. Despite being beautiful, it's actually a very functional cookbook.


This dish is basically a chile-epazote sauce thickened with masa. Elsewhere in Mexico, it isn't thickened and is more like a soup. If you like epazote, you will love this dish.

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