mexican stew recipe
The Best mexican stew recipe
My family loves this stew because it’s filling yet not too heavy, and the spices make it feel special without being complicated. It’s the kind of meal that’s easy to customize—swap in whatever veggies you have on hand, adjust the heat level if someone’s sensitive to spice, or even throw in some corn for a little crunch. I’ve made it for holidays, for game days, and just for regular family dinners, and each time it’s a hit. The health benefits are nice too—it’s packed with fiber from the beans and veggies, lean protein from the beef, and vitamins from the tomatoes and onions. It’s not some sad, sad dish with all the bad stuff, but still so flavorful that you won’t even notice. Plus, the longer it cooks, the better it gets, so you can let it simmer while you relax or take care of other things. It’s that kind of recipe that makes you feel good about feeding your family, whether you’re making it for a special occasion or just because you’re hungry.
Mole Poblano with Chicken Stew
A rich and flavorful Mexican stew featuring tender chicken in a complex mole sauce, perfect for a cozy meal with family or friends. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 bay leaf
- 3 tbsp vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup tomato sauce
- 1 cup chicken broth
- 1 tbsp ground chocolate (70% cocoa)
- 1 tbsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground coriander
- 1 tsp dried guajillo chiles, toasted
- 1 tsp dried ancho chiles, toasted
- 1 cup chopped cilantro
- Juice of 1 lime
- Fresh cilantro, chopped
- Lime wedges
- Crumbled queso fresco
- Diced avocado
👨🍳Directions
-
1
In a skillet, heat olive oil over medium heat. Season chicken thighs with cumin, oregano, smoked paprika, and bay leaf. Cook for 5-6 minutes per side until golden brown. Set aside. -
2
In the same skillet, sauté onion, garlic, and bell pepper until softened (about 5 minutes). Add tomato sauce and cook for 3 minutes. -
3
Toast guajillo and ancho chiles in a dry skillet for 30 seconds each. Remove and soak in warm water for 10 minutes. Drain and blend with tomato sauce, garlic, onion mixture, and chicken broth until smooth. -
4
In a separate pan, heat vegetable oil. Add ground chocolate, cinnamon, cloves, and coriander. Cook for 1 minute until fragrant. Stir into the mole sauce and simmer for 10 minutes. -
5
Strain the mole sauce through a fine-mesh sieve to remove seeds and pulp. Stir in chopped cilantro and lime juice. Set aside. -
6
In a large pot, combine chicken broth and mole sauce. Add chicken thighs and bring to a gentle simmer. Cook for 30-40 minutes until chicken is tender and fully cooked. -
7
Adjust seasoning if needed, then garnish each serving with chopped cilantro, lime wedges, queso fresco, and diced avocado.
🔧Equipment
- Large pot
- Skillet
- Wooden spoon
- Blender
- Fine-mesh strainer
- Serving bowls
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra depth, add a pinch of cayenne pepper or a dash of hot sauce.
- Use chicken thighs for richer flavor; substitute with chicken breast if preferred.
- Make ahead: Prepare the mole sauce in advance and store it in the fridge for up to 5 days.
- Serve with warm tortillas or crusty bread to soak up the delicious sauce.
Watch Video Of How Mole Poblano with Chicken Stew Works
❓ Frequently Asked Questions About Mole Poblano with Chicken Stew
What is the traditional base of a classic Mexican stew like pozole?
A classic Mexican stew like pozole typically starts with a rich, flavorful broth made from hominy (dried corn kernels), pork bones or meat, and aromatic spices such as bay leaves, garlic, onions, and cumin. Some variations also include chiles (like dried guajillo or ancho) for depth, along with limes, oregano, and a touch of vinegar or vinegar-based liquid (like vinagreta de manzana) for brightness.
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Can I substitute pork for chicken or another meat in pozole?
While pozole traditionally uses pork (especially pork ribs or ears), you can adapt it by substituting chicken, turkey, or even shrimp for a lighter version. If using chicken, soak the bones in cold water for 30 minutes to remove impurities, and add extra garlic, cumin, and a splash of lime juice to compensate for the milder flavor. For shrimp, use a tomato-based broth (like pozole verde) and adjust spices accordingly.
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What are the essential toppings for pozole, and can I make them ahead?
The classic toppings for pozole rojo (red) include:
– Radishes (thinly sliced, for crunch)
– Diced white onions
– Fresh cilantro
– Lime wedges
– Crumbled queso fresco or cotija cheese
– Diced avocado (optional)
– Crispy tostadas or tortillas for scooping
You can prep toppings ahead—store onions, radishes, and cilantro separately in airtight containers. For cheese, use refrigerated to prevent sogginess. Lime wedges should be fresh when serving.
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How do I ensure the broth is flavorful without overcooking the meat?
To keep the broth rich and tender without toughening the meat:
1. Simmer gently—avoid boiling hard. A low, steady simmer (around 160–170°F/70–75°C) is ideal.
2. Use bone broth (or a mix of bones and meat) for depth; simmer for 4–6 hours for pork or 2–3 hours for chicken.
3. Add aromatics gradually: Sauté onions, garlic, and spices first, then add meat, then broth. Skim excess fat if needed.
4. Strain the broth before adding hominy to remove impurities and enhance clarity.
5. Season at the end: Adjust salt, lime, and chiles after cooking to avoid overpowering flavors.
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Why does pozole sometimes taste bland, and how can I improve it?
A bland pozole often lacks balance due to:
– Underseasoning: Use cumin, oregano, and smoked paprika (or comino for a Mexican twist). A pinch of ground coriander or turmeric can add warmth.
– Missing acidity: Limes and vinegar (vinagreta de manzana) brighten the broth. Add 1–2 tbsp of apple cider vinegar or lime juice at the end.
– Overcooked meat: Simmer meat slowly (not too long) to retain moisture. For extra richness, add a splash of beer or wine during cooking.
– Lack of texture contrast: Include crispy tostadas, radishes, or pickled onions for contrast.
Pro tip: Deglaze the pot with a splash of broth + lime juice after removing meat to scrape up fond (browned bits) for extra flavor.
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Is pozole a one-pot dish, and how should I reheat leftovers?
Yes, pozole is a one-pot dish—simmer everything in a large pot or Dutch oven with enough broth to cover the ingredients. To reheat leftovers:
1. Cover and warm gently on low heat (avoid boiling to prevent breaking the hominy).
2. Add a splash of water or broth if too thick.
3. Deglaze the pot with lime juice or vinegar to reactivate flavors.
4. Replenish toppings (especially lime and cheese) before serving to keep them crispy.
Storage tip: Store pozole in an airtight container for up to 3 days in the fridge. For longer storage, freeze in portions (up to 3 months). Thaw overnight in the fridge before reheating.
