Puebla-Style Bean Clemole

History & Origin

Clemole is one of the oldest stews of central Mexican cuisine, with deep roots in the Nahua tradition of Puebla, Veracruz and Oaxaca. Its name comes from Nahuatl "chilemole" or "chilmolli", meaning literally "chile sauce", etymologically related to mole but different in preparation and consistency. Clemole is soupier than mole, more spiced than a simple broth, and designed to be shared at large communal gatherings. The Puebla variant uses mulato and ancho chiles - emblematic dried chiles of Puebla's cuisine - with tomato, garlic, onion and spices such as cumin and clove. Cooked black beans are folded into the spiced broth, creating a thick, almost stew-like texture with complex flavours vaguely reminiscent of black mole. In the mountain communities of Puebla, such as Huauchinango and Tehuacán, bean clemole is prepared for weddings, baptisms and Day of the Dead, cooked in large clay pots over wood fire for hours. It is a dish requiring patience and good seasoning. It is served with tlaxcalan tortillas or with rajas tamales. Bean clemole represents thrifty cooking at its finest: a nutritious, economical and profoundly flavourful stew that has fed Puebla communities for centuries.