Name: Oaxacan Chichilo (Chichilo Oaxaqueño)
Yield: Serves 4 to 6
Cuisine: Mexican
Ingredients: 1 white onion, chopped, plus 1 additional small onion; 5 whole black peppercorns; 1½ pounds meaty beef bones or short ribs; Sliced onions, to garnish; 1 (2-inch) stick canela (Mexican cinnamon); 1 sprig fresh thyme; 1 teaspoon cumin seeds; 2 carrots, peeled and chopped; 8 cloves garlic, chopped, plus 1 additional clove; 1 sprig fresh oregano; 1 corn tortilla, torn into strips; ½ pound pork butt, cut in 1-inch cubes; 1 chile de árbol or substitute 1 large piquin or santaka chile; 6 guajillo chiles, stems and seeds removed, seeds reserved, or substitute dried red New Mexican chiles; 5 chilhuacle negro chiles, stems and seeds removed, seeds reserved, or substitute ancho chiles; 2 quarts water; Lime slices, to garnish; 2 to 3 avocado leaves, toasted; 4 large tomatoes, quartered; 3 tablespoons lard or vegetable oil; 2 stalks celery, chopped; 5 small potatoes, peeled and quartered; 3 fresh tomatillos, husked and halved; 2 chayotes or substitute 2 zucchini, thinly sliced; Salt to taste; ½ pound green beans, cut in 1-inch lengths; 1 bay leaf; 3 whole allspice berries, divided

Preparation info

Serves
4 to 6

Difficulty
Complex

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

During the time I spent in Oaxaca studying their famous seven moles, I attended classes with Susana Trilling, the passionate owner-chef-teacher of Seasons of My Heart Cooking School. Few moles are as complex and seductive as chichilo, my favorite of these sauces, known as the legendary “seventh mole” that is traditionally served for festivals and feasts. While complex, dark, and smoky in flavor, this robust beef and vegetable stew isn’t overly spicy but it’s definitely not light on the tong