Mexican style chicken stew with a red guajillo chile and tomato broth prepared with white corn, chayote, zucchini squash, green beans, and epazote.
Prep Time10 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr
Course: Soup / Stew
Cuisine: Mexican
Keyword: chicken dish, chicken soup, chicken stew
Servings: 6servings
Calories: 252kcal
Author: Douglas Cullen
Ingredients
6piecesof chickenlegs and/or thighs
2ears of white corn
2chayotes
1white onion
⅓lb.green beans
2medium zucchini squashcalabacita
6roma tomatoes
6sprigs of fresh epazote or 2 tbsp. dried
1head of garlic
4 to 6limes
8cupswater
1tsp.salt + as needed
18corn tortillaswarmed
Instructions
CHILE TOMATO BASE
Break open the chiles and remove the seeds and veins.
Place the chiles in a pan and just cover with water.
Bring the water to a boil and then turn off the heat and allow the chiles to reconstitute for 15 minutes.
Add the whole tomatoes to a pot and cover them with water.
Bring to a boil and then reduce the heat and simmer for 15 minutes.
Blend the tomatoes and chiles with a little bit of the water you used to soak the chiles to form a loose paste.
Set aside the chile tomato base.
SOUP
Put the chicken in the pot with 8 cups of water, the whole onion, and the head of garlic. Cook over low heat for 15 minutes. Don't brown the chicken before cooking.
Add the chunks of corn, chayote and epazote. Cook for 15 more minutes over low heat.
Add the chunks of zucchini squash and green beans.
Strain the blended guajillo chile tomato base directly into the pot.
Bring to a boil and remove any foam that rises to the top.
Reduce the heat and cook for 20 minutes.
Add 1 tsp. of salt. Then add as much salt as needed to your taste.
Discard the onion, epazote and head of garlic before serving.