Relleno Negro
Contributed by Chef Sean Kuylen (Belize)

Ingredients & Directions

  • 4 pounds chicken
  • 1 cup onion
  • 2 cloves garlic
  • 2 teaspoons epazote
  • 2 tablespoons oil
  • 2 pounds ground pork
  • 1 teaspoon cumin
  • 2 tablespoons allspice
  • 4 tablespoons black recado, dissolved in water
  • 6 hard boiled eggs
  • 2 whole eggs for binding

Ground Pork Preparation

Sauté the onions, garlic, and epazote in oil. Season the pork with salt, pepper, cumin, all spice, and dissolved black recado paste. Sauté in hot oil until fully cooked. Remove from heat, cool and mix in two eggs to hold the meat mixture together. Portion in balls, flatten in the palm of your hands, and add the yolks of the hardboiled eggs in the middle. Fold over and close the ball.

Soup Preparation

Dissolve the remainder of the black recado in water with eight cups of water in a large stock pot. Add seasoning, the chicken and the pork balls to the stock. Season to taste and simmer for one hour. Serve this spicy chicken and pork dish with fresh corn tortillas.