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Begin by cleaning the chicken pieces and seasoning them with salt and black pepper.
In a large pot, add water and black recado paste, stirring until the paste is fully dissolved.
Add the seasoned chicken pieces to the pot.
Throw in the chopped onion, garlic, bell pepper, oregano, and epazote leaves.
If you're using the optional hot pepper, add it now but ensure it doesn't burst; you want the flavor without too much heat.
Let the soup simmer on medium heat for about an hour or until the chicken is tender.
If you're using boiled eggs, add them in the last 10 minutes of cooking.
Serve the Chirmole hot with corn tortillas or white rice on the side.
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