Sopa de Ejotes

Wash and trim the ejotes, then cut them into 2.5 cm pieces. Set aside.

In a blender, combine the jitomates, cebolla blanca, and ajo with 100g of caldo de pollo. Blend until completely smooth.

Heat the aceite vegetal in a medium pot or Dutch oven over medium heat. Once hot, carefully pour in the blended jitomate mixture. Cook, stirring occasionally, for 10-12 minutes, until the sauce has thickened and darkened in color, indicating it has been well-fried.