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Mexican Chicken Stew (Clemole)

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Soak Time: 15 minutes
Total Time: 1 hour 45 minutes
Servings: 6
Calories: 301kcal

Ingredients

  • 6 chicken thighs
  • 2 chayotes
  • 2 ears white corn in chunks
  • 4 guajillo chilies
  • 6 roma tomatoes
  • 1 white onion
  • 2 zucchini in chunks
  • 1/3 pound green beans
  • 8 cups water
  • 2 sprigs fresh epazote or 2 tablespoons dried
  • 1 garlic bulb
  • Salt to taste
  • 4 chopped limes to serve
  • 18 warm corn tortillas to serve

Instructions

  • Cut open the chilies and discard the veins and seeds.
  • Put them in a pan and cover with water.
  • Turn up the heat to bring the water to a boil and then turn it off.
  • Let the chilies soak for 15 minutes.
  • Now add the tomatoes to the pot whole and add more water to cover.
  • Simmer for 15 minutes.
  • Blend the chilies and tomatoes with a little bit of the cooking water so you get a runny paste.
  • This will be your chili base. Set it aside for now.
  • Put the chicken in the pot and add the whole onion and garlic as well as 8 cups water.
  • Cook for 15 minutes.
  • Add the corn, epazote and chayote and cook for 15 minutes.
  • Add the zucchini and beans then strain the chili base into the pot too.
  • Bring the stew to a boil and skim off any foam on top.
  • Simmer for 20 minutes then add a teaspoon salt or to taste.
  • Discard the onion, garlic and epazote then serve with lime wedges and corn tortillas.

Nutrition

Calories: 301kcal | Carbohydrates: 12g | Protein: 21g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 116mg | Potassium: 728mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1528IU | Vitamin C: 29mg | Calcium: 57mg | Iron: 2mg