This is an AI-generated image.

Relleno Negro

Name: Relleno Negro
Total time: 150 min
Yield: Serves 6
Cuisine: Belize
Ingredients: 4 (bone-in) Chicken Thigh; 300g Ground Pork; 2 Hard-boiled eggs; 10 Red Chili Pepper; 1 Tomato; 1 Onion; 1 head Garlic; 1 tsp Oregano; 1/2 tsp Cumin Seeds; 3 Clove; 1 tsp Black Pepper; To taste Corn Tortillas; 2 tsp Salt; 2L Water

Soup

⏱ 150 min

👥 Serves 6

Difficulty ⭐⭐

Chicken soup stewed jet black with charred chilies, with a meat-and-egg stuffing — a Belizean Mestizo dish.

📱 Open in Storage App

🚧 The Storage app is currently in development. Please check back soon.

📖 The Story Behind This Dish

Relleno negro (black soup) is a celebration dish of the Mestizo people of northern Belize: chicken soup is stewed jet black with recado negro, a paste of charred chilies and spices. Inside is a ground pork stuffing wrapped around boiled eggs, and it's eaten with tortillas.

🌆 Where it's eaten: On a celebration day in a northern Belizean village, chicken and meat stuffing are ladled from a big pot of black soup and served with tortillas.

🥕 Ingredients (serves 6)

Chicken Thigh 4 (bone-in)
Ground Pork 300g
Hard-boiled eggs 2
Red Chili Pepper 10
Tomato 1
Onion 1
Garlic 1 head
Oregano 1 tsp
Cumin Seeds 1/2 tsp
Clove 3
Black Pepper 1 tsp
Corn Tortillas To taste
Salt 2 tsp
Water 2L

👩‍🍳 Instructions

Char the dried red chilies in a dry frying pan until black, soak in water, then grind into a paste with pepper, cloves, cumin, oregano, and roasted garlic.
Boil the chicken with water, onion, and salt for 40 minutes.
Mix the ground pork with a little paste, chopped tomato, and salt, and wrap around chopped boiled egg into a large ball.
Dissolve the remaining black paste in the broth, add the meatball, and simmer 40 minutes.
Serve the chicken and sliced meatball in bowls, pour over the soup, and serve with tortillas.

← More Belize recipes 🗺 Explore another country