1. The chicken is cut in eight pieces each, ensuring that all skin and fat is removed. The pieces are vigorously rubbed with lime-lemon, washed in clean water and put into the refrigerator until cooking time.
2. Put the two Black Recado bars in the blender container, fill with water and blend to melt. In a large, thick pot that can hold the two cut chickens, add the liquefied black recado. Light stove and roast garlic and onion on fire and add to the pot along with other condiments. When the soup starts boiling, add the chicken and let cook at medium heat until cooked and the chicken has absorbed the black recado (chicken looks black).
3. Take out some soup in a bowl and break up the 4 slices of bread then add back to the pot to thicken the soup. You can replace the bread with corn germ mixed in some water. Correct the salt and black pepper and the Chilmole is ready to serve.
The difference between CHILMOLE & RELLENO NEGRO is that in the the Relleno negro the Turkey or chicken is stuffed with the ground meat and hard boiled eggs.