Chimole

Chimole Recipe from Belize: Chicken, Pork, and Spices

Region / culture: Belize | Preparation time: 30 minutes | Cooking time: 1 hour and 30 minutes | Servings: 6

Introduction

Chimole, also known as black recado stew, is a traditional dish from the Yucatan region of Mexico. This flavorful and hearty stew is made with a combination of chicken, eggs, steak, and a variety of spices and seasonings. It is a popular dish that is often served during special occasions and celebrations.

History

Chimole has its origins in Mayan cuisine and has been enjoyed by generations of families in the Yucatan region. The dish is believed to have been created as a way to make use of leftover ingredients and create a hearty and satisfying meal. Over the years, the recipe has been passed down through families and has become a beloved traditional dish in the region.

Ingredients

1 3 lb (1.36 kg) stewing chicken
139 g 1 tbsp oregano leaves (crumbled)
2 dozen eggs (hard boiled)
0.5 lb (227 g) ground pork or a mixture of ground pork and ground steak
5 kg 4 tsp salt
5 ml 0.5 tsp pepper
2 ml 2 large onions (sliced)
3 big hot peppers (pierced)
1 block black recardo (softened in 1.5 cup water)
2 firm tomatoes (sliced)
4 cloves garlic (crushed)
5-15 apasote leaves (crumbled)

How to prepare

Clean the chicken with Sprite, Coke, or orange juice.
Cook the whole chicken or cut it up into serving pieces and season it.
Put the seasoned chicken, oregano, hot pepper, garlic, and apasote leaves in enough water to cover the chicken.
Cook until the chicken is fork-tender.
Meanwhile, boil the eggs and sugar water.
Cool the eggs in the sugar water and remove the shells. Set them aside.
Shape the ground pork or steak into triangular shapes.
Drop the shaped meat into the pot with the chicken or remove the egg whites and place the ground meat around the yolk.
Let it simmer.
Soften the blackening in water and add it to the pot.
Stir and taste for seasoning.
Add the boiled eggs and cook for 45-55 minutes.
Add the whole unwashed tomatoes.
Turn off the stove.
Serve with hot corn tortillas.
Enjoy your meal.

Variations

Add vegetables such as bell peppers, carrots, and potatoes to the stew for added flavor and nutrition.
Use turkey or pork instead of chicken for a different twist on the traditional recipe.
Add a splash of lime juice for a citrusy kick.

Cooking Tips & Tricks

Make sure to clean the chicken thoroughly before cooking to remove any impurities.

- Season the chicken well and allow it to marinate for a few hours for maximum flavor.

- Be sure to cook the chicken until it is fork-tender to ensure that it is cooked through.

- Adding the black recado to the stew gives it a rich and deep flavor, so be sure to soften it in water before adding it to the pot.

- Serve the chimole with hot corn tortillas for a traditional and delicious meal.

Serving Suggestions

Serve chimole with hot corn tortillas and a side of rice for a complete meal.

Cooking Techniques

Simmer the stew on low heat to allow the flavors to meld together.

- Be sure to stir the stew occasionally to prevent sticking and burning.

Ingredient Substitutions

Use chicken broth instead of water for added flavor.

- Substitute ground beef for the steak for a different texture.

Make Ahead Tips

Chimole can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve chimole in a large bowl with the boiled eggs and sliced tomatoes on top for a beautiful presentation.

Pairing Recommendations

Chimole pairs well with a side of rice, beans, and a fresh salad for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pot on the stove over low heat until warmed through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Total Fat: 15g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Chimole is a good source of Vitamin A, Vitamin C, Iron, and Calcium.

Alergens

Contains eggs and may contain traces of nuts.

Summary

Chimole is a nutritious and flavorful dish that is rich in protein and essential vitamins and minerals. It is a hearty and satisfying meal that is perfect for special occasions and celebrations.

Summary

Chimole is a delicious and traditional dish from the Yucatan region of Mexico that is perfect for special occasions and celebrations. This hearty stew is made with a combination of chicken, eggs, steak, and a variety of spices and seasonings, making it a flavorful and satisfying meal. Serve chimole with hot corn tortillas for a traditional and delicious dining experience.

How did I get this recipe?

The moment I discovered this recipe is a cherished memory. It was many years ago, when I was just a young girl living in a small village in Guatemala. I remember the smell of spices wafting through the air as I walked past the open windows of my neighbor's kitchen. Intrigued by the delicious aroma, I knocked on her door and asked her what she was cooking.

My neighbor, Doña Maria, invited me in and showed me how to make a traditional dish called Chimole. She explained that Chimole is a rich and flavorful chicken stew, made with tomatoes, peppers, onions, and a blend of spices. It is a dish that has been passed down through generations in our village, and each family has their own unique twist on the recipe.

As I watched Doña Maria cook, I was captivated by the way she moved around the kitchen with such ease and confidence. She chopped vegetables with precision, stirred pots with a practiced hand, and seasoned the stew with a careful eye. I knew that I wanted to learn how to make Chimole for myself, so I asked Doña Maria if she would teach me.

Over the next few weeks, I spent many hours in Doña Maria's kitchen, learning the secrets of Chimole. She taught me how to roast the vegetables to bring out their natural sweetness, how to blend the spices to create a depth of flavor, and how to simmer the stew until it was rich and thick. I watched, I listened, and I practiced until I had mastered the art of making Chimole.

Years passed, and I grew older, but my love for cooking only deepened. I continued to experiment with new recipes and techniques, always drawing inspiration from the dishes I had learned from Doña Maria and other cooks in my village. I collected recipes from friends, family, and strangers alike, always eager to expand my culinary repertoire.

One day, I decided to host a dinner party for my family and friends. I wanted to showcase the flavors of Guatemala and share the dishes that had been a part of my life for so long. I knew that Chimole had to be the star of the menu, so I spent hours in the kitchen, carefully preparing the stew just as Doña Maria had taught me.

As my guests arrived, the aroma of Chimole filled the air, and I watched with pride as they eagerly spooned the stew onto their plates. With each bite, they exclaimed over the rich and complex flavors, and I knew that I had succeeded in capturing the essence of my culture in a single dish.

Since that day, Chimole has become a staple in my repertoire. I have shared the recipe with my children and grandchildren, passing down the tradition of Guatemalan cooking to the next generation. Whenever I make Chimole, I am transported back to that moment in Doña Maria's kitchen, where my culinary journey began.

As I sit here now, reflecting on the years that have passed, I am grateful for the gift that Doña Maria gave me. She not only taught me how to make Chimole but also instilled in me a passion for cooking that has shaped my life in ways I could have never imagined. And for that, I will always be thankful.