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Belizean Black Relleno Recipe

A traditional Belizean black relleno recipe made with chicken, black recado, and rich pork stuffing. Slow cooked, comforting, and deeply rooted in Belizean home cooking.
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Prep Time 1 hour 15 minutes
Cook Time 1 hour 30 minutes
15 minutes
Total Time 3 hours
Servings: 6
Course: Main Course
Cuisine: Belizean, Caribbean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Soup Broth
  • 1 whole chicken about 4 pounds
  • 6–8 cups water enough to cover chicken
  • 2–3 balls black recado add slowly
  • 1 large white onion chopped
  • 2 tomatoes chopped
  • 3 cloves garlic chopped
  • salt to taste
  • black pepper to taste
Relleno (Stuffing)
  • 2 pounds ground pork
  • 8 hard-boiled eggs whites chopped whites chopped, yolks whole
  • 2 raw eggs binder
  • 1 small onion very finely chopped
  • salt to taste
  • black pepper to taste

Equipment

  • Large Pot For slow simmering the soup
  • Frying pan For cooking pork filling
  • Large spoon For stirring and tasting
  • Needle and thread (optional) Used to close stuffed chicken

Method
 

Make the Relleno
  1. Cook the ground pork in a frying pan until fully done.
  2. Add chopped onion, garlic, salt, and black pepper.
  3. Remove from heat and let cool slightly.
  4. Mix in chopped egg whites and raw eggs until combined.
Stuff the Chicken
  1. Season the whole chicken lightly with salt and pepper.
  2. Spoon pork filling into the chicken cavity.
  3. Add whole egg yolks between layers of filling.
  4. Sew the chicken closed if desired.
Make the Soup
  1. Dissolve black recado in warm water and mash until smooth.
  2. Place stuffed chicken in a large pot and cover with water.
  3. Add recado mixture, onion, garlic, and tomatoes.
  4. Bring to a gentle simmer. Do not boil.
  5. Cook until chicken is very tender, about 1½ hours.
Rest and Serve
  1. Let soup rest for 15 minutes before serving.
  2. Serve hot with tortillas or white rice.

Notes

This Belizean black relleno recipe tastes better when cooked slow and allowed to rest. Flavor deepens overnight. Always add black recado gradually to avoid bitterness.