Chirmole (Chirmole (black dinner))
Overview
Chirmole, also called black dinner or black soup, is a dark, smoky chicken soup from Belize. Its colour comes from black recado, a paste made from dried chillies that are charred until black, then ground with garlic, black pepper, oregano and other spices. Chicken pieces are browned and simmered in a broth flavoured with the recado, onion, tomato and garlic until tender, and the soup is thickened slightly with a little masa or bread. Halved hard-boiled eggs and sometimes small meatballs called but are added before serving. It is eaten with warm corn tortillas or white rice.
History
Chirmole comes from the Maya and mestizo cooking of Belize and the Yucatán Peninsula of Mexico, where the same dish is called relleno negro. The recado tradition goes back to the Maya. In Belize it is a favourite dish for Sunday lunches, Christmas and other celebrations, and it is often made in large pots for family gatherings.
Main ingredients
Chicken, black recado paste, hard-boiled eggs, tomato, garlic, oregano. The soup is built on chicken broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Chicken soups · Tomato soups · Egg soups
Recipe
Method
- 1
Rub the chicken with salt and half the recado and brown it in a little oil.
- 25 min
Add the onion, garlic and tomatoes and cook for 5 minutes.
- 340 min
Dissolve the rest of the recado in the water, add with the oregano and cumin and simmer for 40 minutes.
- 45 min
Stir in the masa and cook for 5 minutes to thicken, then add the eggs and serve with tortillas.
- ✓
Serve. About 1h 20m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
