New York Times CENTER-LEFT (-1.0) Reliability: 8.0/10

Atole de Grano (Savory Corn Porridge With Chicken) Recipe

✍️ Kiera Wright-Ruiz, Rick Martínez, Yewande Komolafe, Francis Lam, Rick A. Martínez, Ham El-Waylly, Martha Rose Shulman, Kay Chun, Naz Deravian, Eric Kim 📅 Unknown ⏱️ 1 min read 🕐 Scraped: December 06, 2025

Summary: Atole is often thought of as a sweet, drinkable corn-based beverage, but in parts of Mexico, it also refers to this hearty, savory porridge made with masa harina and hominy This version, inspired by the traditional atole de grano, is thick, creamy and deeply comforting — perfect for showcasing the variety of textures and flavors that different forms of corn can bring Here, sweet corn kernels and chewy hominy add dimension to the velvety base, while a topping of roasted chicken and caramelized poblanos brings savory depth

I made this dish for my family and it was enjoyed by all, even the kids.

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📝 Article Information

Author

Kiera Wright-Ruiz, Rick Martínez, Yewande Komolafe, Francis Lam, Rick A. Martínez, Ham El-Waylly, Martha Rose Shulman, Kay Chun, Naz Deravian, Eric Kim

Original Publisher

🌍 New York Times

CENTER-LEFT Bias (-1.0)

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