Cook the chicken with the herbs, black pepper, a piece of onion, garlic, salt, and the chicken bouillon cube in a large pot with water.

Meanwhile, blend the chiles with a piece of onion and garlic until smooth. Strain and set aside.

Once the chicken is cooked, add the vegetables and let them cook until tender.

Finally, add the chile sauce and epazote. Taste for salt and let the stew simmer until all the ingredients are fully cooked.