SeafoodMediumFree

Veracruz-Style Shrimp Chile Broth

Name: Veracruz-Style Shrimp Chile Broth
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 3 tomato; 4 sprigs epazote; 2 tbsp vegetable oil; 4 guajillo chile; 1 to taste salt; 0.5 white onion; 1 tsp dried oregano; 500 ml chicken stock; 3 cloves garlic; 2 mulato chile; 600 g fresh shrimp; 8 tostadas; 4 lime

50 min (20 prep + 30 cook) Medium 4 servings Veracruz

Edmond Bojalil

Recetas Mexas

Published: Mar 27, 2026 · Updated: May 12, 2026

Veracruz shrimp broth with guajillo chile, tomato and epazote in the classic jarocho style.

About this recipe

Chilpachole is Veracruz's most distinctive seafood broth: a vibrant, aromatic bowl of dried chiles, tomato and epazote where shrimp are briefly cooked to preserve their tenderness. This is the soup that smells of the port, of Veracruz's markets and of rainy afternoons beside the Gulf of Mexico. Served with tostadas, nothing better represents the cooking of the jarocho people.

History & Origin

Chilpachole is the culinary jewel of the port of Veracruz, whose name derives from the Nahuatl 'chiltecpin' (small chile) and 'atl' (water), which evolved over time into the current word. It is a dish that concentrates all the history of Veracruz cooking: the pre-Hispanic chile and tomato, the medicinal epazote of the Totonac cultures and the shrimp that arrive fresh from the Gulf every morning. Unlike the cold aguachile of the Pacific coast, chilpachole is a hot, comforting broth, ideal for the days of the 'norte' - the cold winds that batter Veracruz in winter. It is sold in the markets of Veracruz, Boca del Rio and Alvarado before dawn, where fishermen warm themselves with a steaming bowl before heading out to sea. Veracruzans consider it their supreme identity dish - the one that defines who they are and where they come from.

Estimated cost

$23.00

Total cost

$5.75

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

350

Calories

30g

Protein

30g

Carbohydrates

15g

Fat

Fiber

800mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Peel the shrimp, reserving the heads and shells. Make a shrimp stock by simmering the heads and shells in 1 litre of water for 15 minutes over gentle heat. Strain and set aside.
💡 This shrimp stock is the secret of chilpachole - do not skip this step.
2
Devein and soak the guajillo and mulato chiles in hot water for 15 minutes. Char the tomatoes and onion on a dry comal.
3
Blend the drained chiles with the charred tomatoes, charred onion, garlic and epazote until smooth. Strain.
4
Heat the oil in a deep pot. Fry the strained sauce over high heat for 5 minutes until it darkens and thickens. Add the shrimp stock and chicken stock.
5
Bring to the boil, season with salt and oregano. Add the peeled shrimp and cook for exactly 3 minutes until pink and tender.
💡 Do not overcook the shrimp or they will become rubbery. Three minutes is enough.
6
Serve in deep bowls with chopped serrano chile, tostadas and lime wedges.