Clemole de Pollo (Mexican Chicken Stew)
Mexican style chicken stew with a red guajillo chile and tomato broth prepared with white corn, chayote, zucchini squash, green beans, and epazote.
Ingredients
- 6 pieces of chicken (legs and/or thighs)
- 2 ears of white corn
- 2 chayotes
- 1 white onion
- 1/3 lb. green beans
- 2 medium zucchini squash (calabacita)
- 6 roma tomatoes
- 6 sprigs of fresh epazote or 2 tbsp. dried
- 1 head of garlic
- 4 to 6 limes
- 8 cups water
- 1 tsp. salt + as needed
- 18 corn tortillas (warmed)
Instructions
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CHILE TOMATO BASE
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Break open the chiles and remove the seeds and veins.
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Place the chiles in a pan and just cover with water.
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Bring the water to a boil and then turn off the heat and allow the chiles to reconstitute for 15 minutes.
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Add the whole tomatoes to a pot and cover them with water.
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Bring to a boil and then reduce the heat and simmer for 15 minutes.
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Blend the tomatoes and chiles with a little bit of the water you used to soak the chiles to form a loose paste.
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Set aside the chile tomato base.
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SOUP
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Put the chicken in the pot with 8 cups of water, the whole onion, and the head of garlic. Cook over low heat for 15 minutes. Don't brown the chicken before cooking.
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Add the chunks of corn, chayote and epazote. Cook for 15 more minutes over low heat.
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Add the chunks of zucchini squash and green beans.
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Strain the blended guajillo chile tomato base directly into the pot.
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Bring to a boil and remove any foam that rises to the top.
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Reduce the heat and cook for 20 minutes.
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Add 1 tsp. of salt. Then add as much salt as needed to your taste.
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Discard the onion, epazote and head of garlic before serving.
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Serve with sliced lime.
Nutrition (per serving)
Nutritional values are estimates from the original source.