Source: David Rosales, Fonda

This is a versatile recipe; almost any combination of vegetable can be used. Summer shell beans, fava beans, and small potatoes, different varieties of squashes or green beans, leafy greens--all would work. Try not to let the chile atole boil, or else the flavor and color will be diminished. 

Serves 4

INGREDIENTS

2 large tomatillos, husks removed, rinsed
7 to 8 serrano chilies
40 cilantro sprigs (1 bunch)
20 parsley sprigs (1/2 bunch
10 epazote sprigs
1 small bunch tarragon
2 small garlic cloves, peeled
1/2 small onion, coarsely chopped
4 cups corn stock or water
3 medium zucchini, cut into 2" lengths
3 ears of corn, kernels cut from the cob
2 handfuls bluelake beans, tails removed
1/2 cup fresh corn masa
Salt to taste
1/3 cup mild, white crumbly cheese like queso fresco or a creamy feta

PREPARATION

1. Corn stock can be made by covering the left over corn cobs with water and simmering for 15 minutes with half an onion and a pinch of salt.
   
   
2. Place the masa in a blender with a little water or stock and process until it is smooth and pasty. Working in batches as necessary, add the herbs, chilies, tomatillos, onion and garlic and blend to a smooth puree. Use the water or stock to facilitate blending and to adjust the puree until slightly thickened.
   
   
3. Pour the puree into a stockpot and heat gently to just below a boil, season with salt and add the beans, corn and zucchini.
   
   
4. Cook until the vegetables are just tender (8-10 min). Serve immediately in cups or bowls with a little of the fresh cheese crumbled over.