Soups
Chimole (Belizean Black Recado Soup)
Ingredients
- - 1 whole chicken (about 1.5kg / 3 lb), cut into pieces
- - 2 litres (8 cups) water
- - 1 tsp salt, plus more to taste
- - 60g (1/2 cup) recado negro (charred black seasoning paste)
- - 1 onion, roughly chopped
- - 4 garlic cloves
- - 2 sprigs epazote or oregano
- - 1 tomato, quartered
- - 1 tsp ground black pepper
- - 2 hard-boiled eggs, halved, to serve
- - Corn tortillas or masa dumplings, to serve
Method
- Place the chicken, water and salt in a large stockpot. Bring to a boil, skim the foam, then simmer for 30 minutes.
- Meanwhile, blend the recado negro with the onion, garlic, tomato and a ladle of the hot broth until smooth.
- Stir the blended mixture into the pot, along with the epazote and black pepper.
- Simmer uncovered for a further 25-30 minutes, stirring occasionally, until the broth has darkened and thickened slightly and the chicken is fully tender.
- Taste and adjust salt. Serve hot, topped with halved hard-boiled eggs, alongside warm tortillas.
Introduction: Chimole, sometimes called black dinner, is a smoky, dark soup built on charred, blackened recado negro seasoning made from scorched chilies and spices.
Cultural Background: Chimole, sometimes called black dinner, is a smoky, dark soup built on charred, blackened recado negro seasoning made from scorched chilies and spices. Traditionally simmered with chicken or turkey, it carries deep Maya and Mestizo roots and is often served at family gatherings and important celebrations in northern Belize.
Tips: Recado negro is quite intense; taste as you add it and adjust to your preferred strength. The soup should be a deep brown-black, not grey; a good recado negro and proper simmering achieve this naturally.
Variations: Turkey is traditionally used in place of chicken for holiday versions of this soup. Small masa dumplings can be simmered directly in the soup for the last 15 minutes for a heartier meal.
Storage: Refrigerate in an airtight container for up to 3 days; flavour deepens overnight.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until piping hot.
Nutrition: Approx. 310 kcal, 28g protein, 14g fat, 16g carbohydrate per serving
FAQs:
Q: What is recado negro made from? A: It is a paste of charred dried chilies, charred corn tortilla, garlic and spices, giving the soup its distinctive smoky black colour; it is sold ready-made in Belizean and Yucatecan markets. Q: Is chimole very spicy? A: It’s more smoky and savoury than fiery, though a diner can always add fresh chili at the table to taste.
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