Chirmole (also called chilmole or “black dinner”) is a Belizean soup that gets its distinctive dark color from black recado, a spice paste made with charred corn tortillas. Rooted in Mayan and Mestizo cooking, chirmole is typically made with chicken and hard-boiled eggs, seasoned with garlic and onion, and served as a Sunday dinner dish across Belize.
Chirmole, also known as “Black Dinner” is a tasty black-colored soup with roots in Mayan and Mestizo cultures but enjoyed by all in Belize. The black color comes from Black Recado which is made with burnt tortillas. The deep black hue of this soup comes from the use of Black Recado, a unique spice paste made with charred corn tortillas. Gather your loved ones for a classic Sunday dinner, enhanced by the rich and savory taste of Chirmole.
In Belize, Chirmole is sometimes also called Chilmole, or Black Dinner. There are also several other variations on Chirmole, like Relleno, and Picadillo.
Belizean Chirmole Recipe Ingredients (4 servings):
- 2-3 balls of Black Recado (Black Recado is available online or in the spice section of Mexican grocers)
- Dried oregano leaves (a few leaves or a couple of good shakes)
- 5 pieces of chicken (3 thighs and 2 drumsticks)
- 2 tablespoons Chicken bouillon powder (Knorr Caldo con sabor de pollo) or 3-4 chicken bouillon cubes
- 1 large white or yellow onion
- 4 cloves of garlic
- Oil (for browning)
- Optional: 1 chayote, 1 tomato
- For garnish: 4 boiled eggs (1 per person), 1 acorn squash (charred and grilled)
Belizean Chirmole Recipe Instructions:
- Prepare the Chicken:
- In a large stock pot, heat a bit of oil and lightly brown the chicken pieces.
- Flavor Base:
- Add chopped garlic, onions, and chicken bouillon powder (or cubes) to the pot.
- Pour enough water to submerge the chicken, creating a flavorful broth.
- Simmer with Aromatics:
- Allow the mixture to simmer for 30-40 minutes, ensuring the chicken is thoroughly cooked.
- Add Optional Ingredients:
- Introduce optional cut chayote and tomato to the simmering pot.
- Continue simmering for another 7-10 minutes until the chayote is softened.
- Serve with Garnish:
- For each serving, place a piece of cooked chicken on the plate.
- Add softened chayote and a slice of charred acorn squash for depth of flavor.
- Place a boiled egg on the side and warm tortillas to complete the meal.
Serving Suggestion: Chirmole is best enjoyed as a communal feast, bringing family and friends together for a memorable Belizean experience. Serve this heartwarming dish with warm corn tortillas and a Coke or refreshing tropical fruit drink for a true taste of Belizean hospitality.
A classic Sunday dinner served with a cold glass of coke.
Nutritional Information (Per Serving):
- Calories: Approximately 300 kcal
- Protein: Approximately 20g
- Fat: Approximately 15g
- Carbohydrates: Approximately 20g
- Fiber: Approximately 3g
Tips and Variations:
- Experiment with the spice level by adjusting the amount of Black Recado.
- Enhance the broth’s depth by adding chopped fresh herbs like cilantro or parsley.
- For an extra kick, Chili Molido is a perfect addition.
- For the uninitiated, cut your boiled in half and use the hard-boiled yolk to thicken your soup.
- If you want more spices in your broth but are not trying to add more color try making a spice blend using the Black Recado recipe without the garlic, onions, and toasted tortillas.
If you enjoy this soup you may also enjoy Relleno, and Picadillo which share a similar flavor profile with the use of Black Recado, and expound on the idea with pork stuffing, or pork meatballs.
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Heavy Stock Pot
Chirmole is a full-pot broth – chicken pieces, epazote, black recado, and enough water to submerge all of it need an 8-quart floor.
Dried Epazote
Epazote appears in the chirmole broth alongside black recado – diaspora cooks outside Belize and the Yucatan usually cannot find it fresh.
Yucatan Cookbook
Black recado and chirmole sit inside the same Mayan-Mestizo cooking corridor Sterling documented across a decade in the Yucatan.
About Joe Post
Joe Post is the founder and editor of Belize News Post. He grew up in Corozal Town, Belize, on the Caribbean sea with a view across Corozal Bay to Cerro Maya. He has lived in Costa Rica, Kenya, England, Spain, and the United States. He grew up cooking alongside his mother and grandmother, and has personally tested the vast majority of the recipes on this site. He started BNP in the early 2000s as one of the few independent Belizean news sources online. Over the years, the food became the stickiest thing. News comes and goes. Food stays.
My mother n law is Belizean
And her recipe is a little different. She add’s ground veal and pork.
That sounds like an interesting variation on Chirmole! Is the chicken stuffed with the veal and pork similar to Relleno? How is the veal and pork cooked in the soup? Let us know, we would love to know another variation! Thank you for your comment!
Where can get the black Recado?
I purchased mine in Belize but you can check on Amazon. I purchased the red on Amazon in the past
Yes, there are some recados on Amazon these days. The prices are high but it does work.
Hello, Love your website. But where is the recipe?
Hello, Please repost the recipes. Thanks so happy I found your website.
I have reposted! Enjoy
There is no mention in the instructions for adding the recado? Or sifting it to remove the sandy like stuff. In belize they also ad ground beef.
Thanks for the comment! Our recipe calls for about 3 black recado balls. Our grandma makes it at home, so we don’t sift it since it’s not gritty.