Recipe By : Patricia Wriedt - Mexico City - pwriedt@spin.com.mx

2 Chiles poblanos -- peeled
4 cups chicken broth
2 Corn grains
1 cup Tomato sauce
1 medium Onion
1 teaspoon Epazote -- optional
1 teaspoon Chicken broth cubes
Vegetable oil
Salt and pepper

Saute onion until be transparent, add poblanos and corn grains, add tomato sauce and cook; add the chicken broth and chicken broth cube, epazote and let cook for 20 min.

Patricia Wriedt.