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

1. 1CHILE TOMATO BASE
2. 2Break open the chiles and remove the seeds and veins.
3. 3Place the chiles in a pan and just cover with water.
4. 4Bring the water to a boil and then turn off the heat and allow the chiles to reconstitute for 15 minutes.
5. 5Add the whole tomatoes to a pot and cover them with water.
6. 6Bring to a boil and then reduce the heat and simmer for 15 minutes.
7. 7Blend the tomatoes and chiles with a little bit of the water you used to soak the chiles to form a loose paste.
8. 8Set aside the chile tomato base.
9. 9SOUP
10. 10Put 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.
11. 11Add the chunks of corn, chayote and epazote. Cook for 15 more minutes over low heat.
12. 12Add the chunks of zucchini squash and green beans.
13. 13Strain the blended guajillo chile tomato base directly into the pot.
14. 14Bring to a boil and remove any foam that rises to the top.
15. 15Reduce the heat and cook for 20 minutes.
16. 16Add 1 tsp. of salt. Then add as much salt as needed to your taste.
17. 17Discard the onion, epazote and head of garlic before serving.
18. 18Serve with sliced lime.