StewsMediumFree

Yucatecan Chilmole (Black Chilli Stew)

Name: Yucatecan Chilmole (Black Chilli Stew)
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Cuisine: Mexican
Ingredients: 1 mediana Onion; 800 g Chicken pieces; 4 Mulato chillies; 2 Ancho chillies; 3 cloves Garlic; 1 tbsp Black recado paste; 4 sprigs Epazote; 3 tbsp Pork lard; 1 litre Chicken stock; 3 Tomatoes

90 min (30 prep + 60 cook) Medium 6 servings Yucatán

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 30 Mar 2026

Yucatecan chicken stew in smoky burnt chilli black recado sauce.

About this recipe

Yucatecan chicken stew cooked in a burnt chilli paste (relleno negro), with black recado, tomato and epazote. As black as night, deep and smoky.

History & Origin

Chilmole - also called relleno negro - is one of the most emblematic and ancient dishes of Yucatecan cuisine. Its origins trace back to pre-Hispanic times, when the Maya burned dried chillies as a preservation and flavour-intensification technique. The black paste resulting from charring chillies is known as "recado negro" and is the heart of this stew. The chilmole tradition is deeply tied to Yucatecan celebrations. At weddings, baptisms and Día de Muertos, turkey relleno negro served in large clay cazuelas is the centrepiece dish. Its almost completely black colour contrasts dramatically with the white rice and tortillas alongside. Authentic preparation requires completely burning mulato and ancho chillies until carbonised, then grinding them with roasted tomato, spices and commercial black recado paste. The result is a dark, thick broth with smoky, bitter and deeply spiced notes that are utterly addictive. In the Yucatán Peninsula, chilmole appears in simple everyday versions with hard-boiled egg or chicken, as well as festive versions with stuffed turkey. Its burnt chilli technique has no parallel in any other Mexican regional cuisine.

Estimated cost

£10.50

Total cost

£1.75

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

34g

Protein

22g

Carbohydrates

18g

Fat

Fibre

680mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Toast 4 mulato chillies and 2 ancho chillies on a griddle over high heat, pressing with a spatula, until completely black and charred. Soak in cold water 10 minutes, deseed and blend with a little water.
💡 Do not fear burning them - that carbonisation is the defining flavour of chilmole.
2
Roast 3 tomatoes and half an onion on the griddle. Blend with 3 garlic cloves, 5 peppercorns, 4 cloves, 1 cinnamon stick and a pinch of cumin.
3
Heat 3 tablespoons lard or oil in a large casserole. Add the blended burnt chilli and tomato-spice mixture. Fry for 5 minutes until the fat separates and the paste darkens further.
💡 This step is called "frying the recado" and concentrates the flavours.
4
Add 1 litre hot chicken stock. Stir in 1 tablespoon commercial black recado paste (optional, to intensify). Whisk well to dissolve. Boil 10 minutes.
5
Add 800g chicken pieces (or turkey). Cook over medium heat for 35–40 minutes until very tender. Add 4 sprigs epazote. Adjust salt.
💡 The broth should be thick and very dark, almost black.
6
Serve with Yucatecan white rice, corn tortillas and fresh sliced radishes for contrast.