1. In a 10-inch skillet, heat the oil over medium heat.Add the onion and all the chiles and cook,stirring, until the onion is soft and pale gold, about 5 minutes. Transfer to a 5 quart slow cooker. 2. Place the corn in a food processor and pulse several times, until the kernels are broken up but it is not quite smooth. Add to the slow cooker along with the water and salt.Cover and cook on low for 6 hours. 3. Stir in the epazote, cilantro, and pepper. Puree in batches in a blender, or with an immersion blender right in the crockpot, until it is smooth. 4. If necessary, thin the soup with a little water. Taste and adjust seasoning before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
