The clemole is a dish of Mexican gastronomy. It consists of a broth where meat, vegetables and strong flavor elements are combined. When the meat is cooked, add green beans, pieces of elote and pieces of squash. Chiles are roasted, soaked in hot water and ground into a metate with a bit of garlic, clove and pepper. Afterwards, everything is fried in butter with a few slices of onion, obtaining a sauce that is added to the broth, which should not be very thick.
Gironella De'angeli, Alicia. Larousse of Mexican cuisine. (2006). ISBN 9789702216858
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