Chimole

Ingredients

 * ⅓ lb stewing chicken 135 g
 * 1 tbsp oregano leaves (crumbled) 15 ml
 * 1 dozen eggs (hard boil)
 * 1 lb ground pork or a mixture of ground pork and ground steak 450 g
 * 1 tsp salt 5 ml
 * ½ tsp pepper 2 ml
 * 1 large onion (sliced)
 * 1 small hot pepper (pierced)
 * 1 block black recardo (softened in 1½ cup water)
 * 1 firm tomato (sliced)
 * 2 plugs garlic (crushed)
 * 2 – 3 apasote leaves (crumbled)

Directions

 * 1) Clean chicken with lime juice or vinegar.
 * 2) Cook whole chicken or cut up into serving pieces (seasoned).
 * 3) Put seasoned chicken, oregano, garlic and apasote leaves in enough water to cover chicken.
 * 4) (cook until fork tender).
 * 5) Meanwhile boil eggs.
 * 6) Cool in cold water and remove shells.
 * 7) (set aside).
 * 8) Make ground pork or steak into balls.
 * 9) Drop into pot with chicken or remove egg whites and put ground meat around yolk.
 * 10) Let simmer.
 * 11) Soften blackening in water and add to pot.
 * 12) Stir and taste for seasoning.
 * 13) Add boiled eggs (cook for 10–15 minutes).
 * 14) Add sliced tomatoes.
 * 15) Turn off stove.
 * 16) Serve with hot corn tortillas.