Recipes

Oaxacan Toasted Corn Stew with Chicken and Pork

Oaxacan Toasted Corn Stew with Chicken and Pork

Segueza Nueva
This recipe is adapted from a dish I learned at Susana Trilling's cooking school in Oaxaca. It is based on a Zapotec dried corn stew. The Zapotecs are one of the native groups in the state of Oaxaca that continue to practice their ancient traditions. Many of them are master weavers and are known for their fine rugs. In the past, they created impressive and important ceremonial centers that flourished for a period of about 400 years, from AD 350 to AD 750. These remarkable archeological sites can still be seen in the Valley of Oaxaca.For a different interpretation of the stew, I use fresh corn in place of dried. Hoja Santa leaves can be mail-ordered, or, if impossible to find, use fresh cilantro instead. The flavor will be different, but still very good. Serve with rice.
Deel op Facebook Print Recipe

Equipment

  • Large pot
  • medium saucepan
  • Shallow bowls
  • skillet

Ingredients

Makes 8 servings

  • 4 cups canned chicken broth
  • 4 boneless country-style pork ribs cut into 1-inch pieces
  • 8 skinless boneless chicken thighs, trimmed of excess fat, and cut into 1-inch pieces
  • 1 large white onion peeled and quartered
  • 1 teaspoon dried oregano Mexican variety preferred, crumbled
  • 8 guajillo chiles stemmed and seeded, veins removed
  • 2 large tomatoes peeled and chopped
  • 4 tomatillos husks removed and rinsed
  • 6 medium garlic cloves peeled
  • 2 whole cloves
  • 6 peppercorns
  • 1 tablespoon vegetable oil
  • 4 large ears yellow corn kernels cut off
  • 2 hoja santa leaves or 2 sprigs epazote
  • 1 teaspoon salt or to taste
  • Chopped fresh cilantro

Instructions

  • In a large pot, bring 4 cups chicken broth to a boil.
  • Add the pork pieces.
  • Cover and simmer 30 minutes.
  • Add the chicken, onion, and oregano.
  • Cook until the chicken is very tender, about 25 minutes.
  • Set aside.
  • Boil 2 cups of water in a medium saucepan.
  • In a hot dry skillet, toast the chiles over medium heat, until they are aromatic and the skins blister.
  • Put the chiles in the pan of boiling water, remove the pan from the heat and soak the chiles about 20 minutes to soften.
  • Put the tomatoes into a blender jar and reserve.
  • In a dry skillet, toast tomatillos, garlic, cloves, and peppercorns.
  • Add to the blender jar.
  • Place corn kernels in the same skillet, and toast, stirring constantly, until flecked with brown.
  • Scrape the skillet bottom to incorporate the brown bits, and to prevent burning.
  • Set aside off heat.
  • Lift the onion from the broth and the chiles from the soaking liquid and put into the blender jar with the tomatoes, tomatillos, garlic, cloves, and peppercorns.
  • Blend until smooth.
  • Pour the mixture through a strainer into a bowl, pressing it to extract the purée.
  • Discard seedy pulp.
  • Heat the oil in a medium saucepan over medium heat.
  • Add the blended chile mixture and cook, stirring frequently, until thickened, about 10 minutes.
  • Put the chile mixture in the pan with the pork and chicken.
  • Add the corn and the hoja santa (or epazote) to the pan.
  • Cover and cook, stirring frequently, 10 to 12 minutes to blend flavors.
  • Remove the hoja santa or epazote.
  • Add salt.
  • Serve the stew in shallow bowls, garnished with chopped cilantro.
————————————————————————————————–
Course; Chicken / Pork / Stew
Cuisine; Mexican

Chicken Stew with Chiles and Spices

Chicken Stew with Chiles and Spices

Estofado de Pollo
I enjoyed a rich chicken stew similar to this at a roadside restaurant near Villahermosa in the state of Tabasco. I use boneless chicken thighs in my version of the stew, which is now a family favorite. The toasted corn tortilla adds flavor and acts as a thickener for the blended sauce. Serve with Rice with Plantains.
Deel op Facebook Print Recipe

Equipment

  • blender
  • Saucepan
  • skillet

Ingredients

Makes 4 servings

Instructions

  • Put the chicken and the broth in a saucepan.
  • Bring to a boil, uncovered, then reduce the heat to low, cover, and simmer until the chicken is tender, 20 to 25 minutes.
  • Reserve, in the pan off heat.
  • In a dry skillet, over medium heat, toast the anchos, turning 2 to 3 times, until aromatic, 10 to 15 seconds.
  • Put the chiles in a bowl of hot water to cover.
  • Soak about 20 minutes.
  • Place rack in upper third of the oven.
  • Preheat oven broiler.
  • Put the tomatoes in foil-lined pie plate and broil until skins are lightly charred all over, 8 to 10 minutes.
  • Remove from the oven and put the tomatoes, with skins, and all the collected juices into a blender and reserve.
  • Meanwhile, heat the oil in a medium skillet, over medium heat.
  • Cook the onion, garlic, and oregano, stirring, until the onion softens, 3 to 4 minutes.
  • Transfer to the blender with the tomatoes.
  • In the same skillet, toast the tortilla pieces on both sides until stiff and light brown.
  • Put in the blender.
  • In the same skillet, toast the almonds, stirring, until barely brown, and put in the blender.
  • To the blender, add the soaked chiles, 2 tablespoons of the soaking water, salt, cinnamon, allspice, and 1 cup of broth from cooking the chicken.
  • Blend until very smooth.
  • Pour the blended sauce into the pan with the chicken and remaining broth.
  • Stir to mix.
  • Bring to a boil.
  • Reduce the heat to low, and cook, partially covered, stirring frequently, 10 to 12 minutes to blend the flavors.

Notes & Wine Advice

Serve hot.
————————————————————————————————–
Course; Chicken / Stew
Cuisine; Mexican

Chicken Stew, Chiapas Style

Chicken Stew, Chiapas Style

Estofado de Pollo Estilo Chiapas
San Cristobal de las Casas is a colonial city in the southern state of Chiapas only 100 miles from Guatemala. The rich Indian culture still thrives as seen in the locally made crafts and hand-woven fabrics. My husband and I were there long before political uprisings put Chiapas in the international news. We stayed at the Molina de la Alborada hotel just outside the city. One evening, the cook prepared a tasty regional chicken stew deliciously accented with green olives and chopped pickled jalapeños. We were welcomed into the kitchen, so I took notes and later concocted this recipe at home. The ingredient list is long, but the stew is easy to prepare. Serve with good crusty bread.
Deel op Facebook Print Recipe

Ingredients

Makes 4 to 6 servings

  • 4 skinless chicken thighs on the bone
  • 4 skinless chicken breast halves on the bone
  • 1 14 1⁄2-ounce can fat-free reduced-sodium chicken broth
  • 2 bay leaves
  • 2 teaspoons salt
  • 1 tablespoon olive oil
  • ½ medium white onion chopped
  • 5 medium garlic cloves peeled and thinly sliced
  • 2 medium tomatoes cored and chopped
  • 1 teaspoon dried oregano Mexican variety preferred, crumbled
  • ½ teaspoon dried thyme
  • ½ teaspoon ground cinnamon Mexican canela or Ceylon variety preferred
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon freshly ground pepper
  • 2 small red or white potatoes scrubbed and diced (½ inch)
  • 2 medium carrots peeled and cut in 1⁄2-inch pieces
  • 1 medium zucchini cut in 1⁄2-inch pieces
  • 8 pimiento stuffed olives sliced crosswise
  • 4 jarred pickled jalapeños seeded and finely chopped

Instructions

  • Put the chicken in a large pot.
  • Add the broth, 1 cup of water, bay leaves, and 1 teaspoon of the salt.
  • Bring to a boil, then reduce the heat to low and simmer until the chicken is tender, about 25 minutes.
  • Meanwhile, heat the oil in a large skillet, and cook the onion until softened, 3 to 4 minutes.
  • Add the garlic, tomatoes, oregano, thyme, cinnamon, cloves, and pepper.
  • Bring to a boil, then reduce the heat to medium-low and cook, stirring, 5 minutes.
  • Transfer to a blender and purée.
  • Reserve in the blender.
  • When the chicken is tender, remove the bay leaves.
  • Add the purée to the broth and bring to a boil.
  • Add the potatoes, carrots, zucchini, and the remaining teaspoon of salt to the stew.
  • Cover and cook over moderate heat until the vegetables are tender, 20 to 25 minutes.
  • Serve in shallow soup plates.
  • Top each serving equally with olives.
  • Pass jalapeños at the table.
————————————————————————————————–
Course; Chicken / Stew
Cuisine; Mexican

Chicken, Mushrooms, and Red Pepper Stew

Chicken, Mushrooms, and Red Pepper Stew

Guisado de Pollo, Hongos, y Chile Rojo Boneless chicken thighs, mushrooms, and sweet red peppers simmer together in a sauce thickened with masa harina (corn tortilla flour) and seasoned with traditional herbs and aromatics for this stew from northern Mexico. De arbol chile adds a punch of spicy heat to the stew. Serve with rice or soft, warm tortillas.
Deel op Facebook Print Recipe

Ingredients

Makes 4 servings

Instructions

  • Trim the chicken thighs of excess fat and cut into 1-inch pieces.
  • Put the chicken, garlic, oregano, thyme, and salt into a 2-quart saucepan.
  • Add water to barely cover the chicken.
  • Bring to a boil, then reduce the heat to low, cover and simmer until the chicken is tender, 30 to 35 minutes.
  • Reserve in the pan off heat.
  • When the chicken is tender, heat the oil in a medium skillet, and cook the onion until it starts to brown, about 4 minutes.
  • Add the mushrooms, bell pepper, and ¼ cup of the broth from cooking the chicken.
  • Cook, stirring, until the liquid completely boils away, to concentrate the flavors, about 3 minutes.
  • Stir the skillet contents into the pan with the chicken.
  • In a small, hot, dry skillet, toast the de arbol chile until it releases its aroma and starts to color, about 10 seconds.
  • Wearing protective gloves, cut the chile open and discard the seeds.
  • Break or cut the chile into small bits (⅛ inch) and add to the stew.
  • In a small bowl, mix the masa harina with 3 tablespoons of water, and stir into the stew, mixing well to blend.
  • Bring the stew to a boil over medium-high heat; then reduce the heat to low and simmer, stirring, until the broth thickens, 3 to 4 minutes.
  • Adjust seasoning.

Notes & Wine Advice

Serve hot.
————————————————————————————————–
Course; Chicken / Stew
Cuisine; Mexican

Chicken and Green Chile Stew

Chicken and Green Chile Stew

Guisado de Pollo y Chile Poblano
Home-style stewed chicken is a favorite everyday kind of dish that's prepared all year round, with regional variations throughout Mexico. It's particularly wonderful as a cold-weather meal served with warm tortillas or good crusty bread to dip into the tasty sauce. The lime juice added just before eating is a classic touch and adds a refreshing brightness to the stew.
Deel op Facebook Print Recipe

Equipment

  • large saucepan

Ingredients

Makes 4 servings

Instructions

  • Heat the oil in a large saucepan over medium-high heat and cook the onion, stirring until it begins to brown, about 4 minutes.
  • Add the chicken pieces, celery, garlic, oregano, cumin, tomato, and chicken broth.
  • Bring to a boil; then reduce the heat to low, cover and simmer until the chicken is very tender, about 25 minutes.
  • Cut the chiles into 1-inch pieces and add to the stew.
  • Season with salt and pepper.
  • Cook 8 to 10 minutes to blend the flavors.

Notes & Wine Advice

Serve hot with lime wedges.
————————————————————————————————–
Course; Chicken / Stew
Cuisine; Mexican

Papantla-Style Mole Sauce with Chicken

Papantla-Style Mole Sauce with Chicken

Mole Papantla con Pollo
This is adapted from a recipe by Carmen Degollado, owner-chef of El Bajio Restaurant in Mexico City. Carmen also teaches and made this delicious and unusual mole in a cooking class I attended. It's definitely worth the time spent to prepare it. Papantla is a region in the state of Veracruz near the Gulf coast.A ripe plantain should be used in this recipe, because it will be sweeter, softer, and much less starchy than hard green plantains. Piloncillo is unrefined sugar that's pressed into hard cones or disks. It's available in Mexican markets and in the Mexican section of some supermarkets. Brown sugar is a good substitute for piloncillo. For cooking or baking, piloncillo is often dissolved in broth or water. It can also be pulverized in a food processor, or grated by hand. Serve the chicken with rice.
Deel op Facebook Print Recipe

Ingredients

Makes 8 servings

  • 4 chicken thighs on the bone
  • 4 chicken breast halves on the bone
  • 4 cups canned chicken broth
  • 8 ancho chiles seeded, veins removed, and toasted
  • 3 tablespoons olive oil
  • 12 ounces about 5 to 6 Roma tomatoes, cored
  • 1 corn tortilla torn into pieces
  • 1 slice of sweet baguette 1⁄2-inch thick
  • 1 ripe plantain skin a bit yellow, but mostly dark in color and slightly soft when lightly pressed, peeled and cut into 1-inch pieces
  • 10 whole cloves
  • 1 cinnamon stick Mexican canela or Ceylon variety preferred, broken into pieces
  • 2 canned chipotle chiles en adobo seeded, or 1 tablespoon chipotle salsa, purchased or homemade
  • 2 ounces piloncillo Mexican raw sugar cones sold by weight, or dark brown sugar
  • ½ teaspoon salt or to taste
  • Chopped fresh cilantro
  • Lime wedges

Instructions

  • Cook all the chicken pieces in the chicken broth in a large pot until cooked through and tender.
  • Cook the breasts 20 minutes; then remove them to a bowl and cover, to prevent overcooking.
  • Remove the thighs about 10 minutes later (or 30 minutes total), and put them in the bowl with the chicken breasts.
  • Keep the broth warm over low heat until added to the sauce.
  • In a medium skillet, toast the anchos until aromatic and slightly blistered.
  • Do not burn.
  • Put the anchos in a medium bowl and cover with hot water.
  • Soak about 20 minutes.
  • Preheat the oven to 325°.
  • In the same skillet used for toasting the anchos, heat the oil over medium-high heat.
  • Add the tomatoes, tortillas, bread, plantain, cloves, and canela.
  • Cook, stirring, frequently, until the tomatoes soften and the skins blister and char lightly.
  • Transfer the skillet ingredients to a blender.
  • Add 2 cups of the reserved chicken broth, the soaked anchos, and the chipotles.
  • Blend until very smooth.
  • Transfer the blended sauce to a large heavy ovenproof pan or casserole dish.
  • Cook, stirring, until the sauce comes to a boil, about 3 minutes.
  • Add the piloncillo and 1 cup of the reserved broth.
  • Cook, stirring, over low heat, until the sugar melts, about 5 minutes.
  • The sauce should have the consistency of heavy cream.
  • If too thick, add additional hot broth.
  • Add salt.
  • Add the cooked pieces of chicken to the pan, and transfer to the oven and cook until the chicken is no longer pink inside, and the sauce is simmering, about 20 to 25 minutes.

Notes & Wine Advice

Serve hot.
————————————————————————————————–
Course; Chicken
Cuisine; Mexican

Planter’s Punch

Planter’s Punch

Ponche de Guayaba
Imagine yourself, pool-side at a Mexican resort, sipping a tall, cold tropical drink like this. That's the life!Guava nectar or juice is found in cans, or as a frozen concentrate. Serve the drinks over ice in tall glasses for sipping. You can also serve the drinks with a Mexican sandwich such as Mexican Chicken Sandwiches, or Shrimp and Avocado Sandwiches, or Mushroom and Epazote Tacos.
Deel op Facebook Print Recipe

Ingredients

Makes 4 servings

Instructions

  • In a glass pitcher, mix guava juice, limeade, and rum.
  • Fill 4 (8-ounce) glasses halfway with ice cubes, and pour punch over the ice.
  • Garnish each glass with a sprig of mint, and add a slice of lime on the edge of the glass.
  • If desired, add 2 straws to each glass.
  • Serve at once
————————————————————————————————–
Course; Alcohol / Cocktails
Cuisine; Mexican

Bride’s Mole with Chicken

Bride’s Mole with Chicken

Mole de Novia con Pollo
A delectable mole dish was made for a Mexican party I once attended in California's Napa Valley. The caterer was from the state of Jalisco in Mexico. It's a custom to serve special moles for wedding celebrations throughout Mexico. This is my interpretation of the dish. Mexican chocolate, which contains sugar and cinnamon, is widely available in the United States, packed in round cardboard containers in the Mexican section of most supermarkets. The commonly found brands in this country are Ibarra and Abuelita. Serve with rice.
Deel op Facebook Print Recipe

Ingredients

Makes 6 servings

Instructions

  • Cut each chicken breast crosswise into 3 pieces and put in a large saucepan.
  • Add the broth, and cook, covered, over medium heat until tender, about 10 minutes.
  • Let the chicken cool in the broth.
  • Meanwhile, toast the chiles; then soak them in hot tap water 25 minutes.
  • Toast the sesame seeds.
  • Drain the chiles and discard the water.
  • Put the chiles, sesame seeds, prunes, orange juice, crushed pepper, and allspice in a blender.
  • Reserve.
  • In a small skillet, heat 1 tablespoon of the oil over medium heat and fry the onion, garlic, tortilla, and oregano, stirring, until they start to brown, 3 to 4 minutes.
  • Transfer onion mixture to the blender.
  • Add the wine and 1½ cups of the chicken broth from cooking the chicken.
  • Blend as smoothly as possible, then pour through a fine-mesh strainer into a large bowl, pressing with a wooden spoon to extract the soft pulp and juice.
  • Discard the debris.
  • In a large saucepan, heat the remaining tablespoon of oil over medium heat until it shimmers.
  • Gently add the chile mixture (to minimize splattering).
  • Cook, stirring, 1 minute.
  • (If the sauce is too thick, add hot chicken broth to reach the desired consistency.
  • ) Add the chocolate.
  • Reduce the heat to low, cover and simmer, stirring frequently, until the chocolate melts and the flavors blend, about 15 minutes.
  • Add the chicken.
  • Bring to a simmer and cook 3 to 4 minutes.

Notes & Wine Advice

Serve hot.
————————————————————————————————–
Course; Chicken
Cuisine; Mexican

Chicken Breasts with Yellow Mole

Chicken Breasts with Yellow Mole

Pechugas de Pollo con Mole Amarillo
Yellow mole is one of the classic seven mole sauces of Oaxaca. Mole Amarillo isn't actually yellow, but pale in color. The Oaxacan chiles for yellow mole, chilhuacle and chilcosle, are difficult to find in the United States, so I have used other chiles to create this version.In this modern interpretation, the mole is served as a thick sauce over cooked chicken breasts, with green beans and potatoes on the side. In the more classic yellow mole the sauce is thinned with broth and served as a soupy stew with meat or chicken, green beans, potatoes, and chayote all cooked together. In my recipe, the potatoes are oven-roasted instead of boiled, and the green beans and yellow bell pepper add a fresh and bright contemporary note to the dish. The sauce tastes best if it's made ahead and reheated.
Deel op Facebook Print Recipe

Ingredients

Makes 4 servings

Instructions

  • Prepare the yellow mole.
  • Reserve off heat in the pan.
  • Preheat the oven to 350°.
  • In a saucepan of boiling salted water, cook the potatoes 5 minutes.
  • Drain and return to the pan.
  • Add 2 teaspoons oil and toss to coat.
  • Transfer the potatoes to an ovenproof baking dish and roast, uncovered, until tender and lightly browned, 40 to 45 minutes.
  • Meanwhile, in a small bowl, mix the remaining oil, lime juice, and garlic.
  • Rub all over the chicken breasts and let stand about 15 minutes.
  • In a saucepan of boiling salted water, cook the green beans and yellow pepper until crisp-tender, 6 to 8 minutes.
  • Drain.
  • Transfer to an ovenproof bowl and set aside.
  • When the potatoes are tender, turn the oven temperature down to 200° and put the green beans and pepper in the oven to keep warm while cooking the chicken.
  • Reheat the sauce over low heat.
  • Heat a stove top grill pan or large nonstick skillet over medium heat and cook the chicken about 4 to 5 minutes per side or until golden brown on the outside, firm to the touch, and no longer pink inside at the thickest part.
  • Add salt.
  • To serve, place 1 chicken breast on each of 4 plates.
  • Arrange the potatoes and vegetables equally on each plate.
  • Spoon some of the heated sauce over each chicken breast.
  • Garnish with cilantro sprigs, if desired.
  • Pass the remaining sauce at the table.
————————————————————————————————–
Course; Chicken
Cuisine; Mexican

Chicken in Oaxacan Green Mole with White Beans

Chicken in Oaxacan Green Mole with White Beans

Pollo en Mole Verde de Oaxaca y Frijoles Blancos
Mole Verde, Oaxaca style, is different than the green moles of other regions. The state of Oaxaca is often called, "the land of the seven moles" although there could be dozens more. This mole features the distinctive and important flavors of the green herbs epazote and hoja santa. (See mail-order sources). There's really no substitute for them, but if necessary, substitute dried epazote for fresh and cilantro for the hoja santa.) Cooked white beans are added shortly before serving. It's a great dish!
Deel op Facebook Print Recipe

Ingredients

Makes 4 servings

  • 2 cups cooked small white beans Basic Pot Beans
  • 4 skinless chicken legs with thighs attached on the bone
  • 1 14 1⁄2-ounce can reduced-sodium chicken broth
  • 1 medium about 6 ounces white onion, cut into chunks
  • 6 large garlic cloves peeled
  • 1 carrot scrubbed and cut into chunks
  • ¼ teaspoon crushed red pepper
  • ½ pound fresh tomatillos husked, rinsed, and quartered
  • 3 large jalapeño chiles 3 ounces, seeded, veins removed, and chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • 1 tablespoon vegetable oil
  • ¾ cup loosely packed flat-leaf parsley
  • 3 6-inch sprigs epazote, leaves only, or 1 teaspoon dried epazote
  • 2 medium size hoja santa leaves torn into pieces (or ½ cup loosely packed fresh cilantro sprigs)
  • 2 tablespoons masa harina flour for corn tortillas
  • ½ teaspoon salt or to taste
  • ¼ teaspoon freshly ground pepper or to taste
  • ½ teaspoon sugar or more if sauce is too tart

Instructions

  • Prepare the beans and reserve.
  • Put the chicken into a large saucepan.
  • Add the broth, 1 cup of water, half of the onion, half of the garlic, the carrot, and the crushed red pepper.
  • Bring to a boil, then reduce the heat and simmer the chicken, covered, until tender, 30 to 35 minutes.
  • Remove the chicken pieces to a bowl and cover to keep moist.
  • Pour the cooked broth through a strainer into a bowl and reserve for the sauce.
  • Discard the debris.
  • In a blender or food processor, blend the tomatillos, jalapeños, cumin, allspice, cloves, the remaining half of the onion, and the remaining garlic.
  • Add 1 cup of the chicken broth, and blend until smooth.
  • In a large saucepan, heat the oil until it shimmers.
  • Slowly pour in the tomatillo mixture (so it won’t splatter), and cook, stirring frequently, 5 minutes.
  • In the same blender jar, blend the parsley, epazote, hoja santa, masa, salt, pepper, and sugar with ½ cup of the cooked chicken broth.
  • Purée the mixture until smooth, and pour into the pan with the sauce.
  • Cook over low heat, stirring frequently to prevent sticking, 20 minutes.
  • Add the cooked chicken and the white beans.
  • Simmer, partially covered, 10 to 15 minutes to heat through and blend flavors.
  • Adjust seasoning.

Notes & Wine Advice

Serve hot.
————————————————————————————————–
Course; Chicken
Cuisine; Mexican