StewsMediumFree

Pollo en Recado Negro (Yucatecan Blackened Chile Chicken)

Name: Pollo en Recado Negro (Yucatecan Blackened Chile Chicken)
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Cuisine: Mexican
Ingredients: 4 cloves Garlic; 500 ml Chicken Stock; 1 White Onion; 6 Ancho Chile; 4 Mulato Chile; 1 sprig Epazote; 3 Tomato; 1200 g Chicken; 1 tbsp Salt

4.0(1 rating)

80 min (30 prep + 50 cook) Medium 6 servings Yucatán

Edmond Bojalil

Recetas Mexas

Published: Mar 24, 2026 · Updated: Jun 22, 2026

Chicken cooked in a sauce of charred chiles with Yucatecan spices.

About this recipe

Pollo en recado negro, also known as chilmole, is a dark Yucatecan stew where chicken is cooked in a sauce of intentionally charred chiles.

History & Origin

Pollo en recado negro, also known as chilmole, is one of the most mysterious dishes of Yucatecan gastronomy. What makes it unique is the black recado: a paste made from dried chiles intentionally burned to charcoal. This technique produces a deeply smoky, bittersweet and earthy flavor. Ancho and mulato chiles are toasted to carbonisation, then ground with spices and epazote. The chilmole has a central role in Yucatecan ceremonial gastronomy: it is an essential component of relleno negro, a giant tamal for weddings.

Estimated cost

$11.98

Total cost

$2.00

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

360

Calories

32g

Protein

20g

Carbohydrates

16g

Fat

Fiber

600mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Quema 6 chiles ancho y 4 chiles mulato en comal seco hasta carbonizados. Remójalos 20 minutos.
💡 Esto NO es un error: los chiles deben estar carbonizados. Hazlo con ventilación.
2
Licua los chiles con ajo, cebolla asada, pimienta gorda, clavos, comino, orégano yucateco, epazote y sal.
3
Cuela la pasta negra. Fríela en cacerola con aceite 5 minutos.
4
Añade 1.2 kg de pollo en piezas y 3 jitomates asados licuados. Cubre con caldo de pollo.
5
Cocina tapado a fuego medio-bajo 40 minutos.
6
Sirve con arroz blanco, tortillas y cebolla morada encurtida.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.