The first thing that we have to mention in this recipe is... What is the chilpachole? – since it is a very rare name. Well, this dish is originally from Veracruz and in Veracruz it is called chilpachole to a stew with chili.
Although the chilpachole is more elaborated than that as it consists of a soup, which broth is prepared with chilies and more ingredients that give a strong seasoning and an intense red color to the dish. Then it is cooked with crabs that give a sensational flavor to the soup and they help to harmonize the flavors. A recipe that you cannot miss.
– It is very funny but in some places in Mexico it is accustom to drink the chilpachole in “shots". Try it you will have a lot of fun!
About the Recipe
In this recipe is very laborious to cook the crabs but then everything seems easy.
In the preparation we give 2 options using raw or cooked crabs. If raw crabs are used you will have to work a lot but your chilpachole will have more flavor. If cooked carb is used some flavor will be lost but the preparation is faster and simple.
The chilpachole hotness comes from the arbol pepper, therefore you know what to do if you want it more spicy or less spicy.
The chilpachole is seasoned with epazote and it is very important to use it because it gives an exquisite taste to the broth.