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#511132 - 01/28/16 05:57 AM Chimole/Black Soup / Relleno Negro
Marty Online   happy


1/2 Block of Black Recado
1 Chicken (cut into parts)
6 Apazote leaves
2 Tomatoes (diced)
2 tablesppons Tomato Paste
3 to 4 fresh tomatoes
1/2 Onion (sliced)
3 cloves Garlic (Mashed)
Salt and Pepper

6 boiled eggs


Season chicken with salt and pepper and brown in a hot pot with little oil.

Once browned add enough water to cover the chicken and then add onions and garlic.

Simmer for 30 minutes.

Dissolve recado and tomato paste and add to the chicken.

Add the diced tomatoes and apazote leaves. Add more water if necessary.

Season to taste with salt and pepper.

Served hot with boiled eggs and corn tortillas


Chirmole, also know as “Black Dinner” is a tasty black colored soup with roots in Mayan and Mestizo cultures but enjoyed by all in Belize.


1 Whole Chicken

season salt

4 cloves garlic, peeled and crushed

2 bouillon cubes

2 large whole cloves

4 large whole all spice

1 T Black Peppercorns

1 T dried Mexican Oregano

1/2 t cumin seeds

1/2 T to 1 T red pepper (depends on how much heat you want)

2 T red recado

5 T black recado

3 large tomatoes or 5 Romas, chopped

1 chayote, chopped

1 small pumpkin squash, peeled and chopped

1 onion, chopped

3 small red potatoes or 1 large white potato

6 boiled eggs

Many corn tortillas


1. Put washed chicken in stock pot and fill with water until chicken covered. Add salt, garlic, and bouillon cubes. Turn heat on to boil.

2. While waiting for chicken to boil, in spice mill or coffee grinder put whole cloves, whole all spice, black peppercorns, dried Mexican oregano, red pepper and cumin seeds. Grind until it becomes a powdery substance. Once all ground add to 1/2 cup of water and stir until completely dissolved. Once dissolved put in pot with chicken.

3. Place red recado and black recado in bowl with 1 cup of water. Using your fingers dissolve the recados in to the water. Once dissolved add to stock pot and stir.

4. Wait until chicken is cooked then add all of the vegetables. Once all of the vegetables are soft it is ready to be served.

5. Scoop out chicken, vegetables, and broth, and put in bowl. Add a peeled boiled egg to the soup. Warm the tortillas and enjoy your soup.

#512326 - 03/11/16 02:47 PM Re: Chimole/Black Soup / Relleno Negro [Re: Marty]
Marty Online   happy

Relleno Negro/Chimole

To say Belize is a “melting pot of cultures” would be misleading, as this small country is a medley of different people and ethnicities who wonderfully co-exist. One of the larger groups of people in Belize are the mestizo people, a mixture of European Spanish and native Mayan.

Like the population, the cuisine of Belize is very much a giant blend, with immigrants from all over bringing with them their unique styles of cooking – making eating distinct and flavourful. Belizean food is rich with spices, and colours, most foods are now considered pan-Belizean as they are consumed by most members of the population and are no longer specific to any ethnic group.

Some of the most popular foods in Belize are mestizo foods, they form a sort of food backbone here in Belize as they are abundant. The Mestizo foods differ depending on the part of the nation you find yourself in. In the northern districts, the Mestizo population is mostly descended from the refugees of the Caste War of Yucatan (1847-1901), they settled in the north and brought with them their rich cuisine and culture.

One of their most famed dishes is the Chimole/Relleno, also known as “black dinna”, this savoury black soup of the Gods is a very popular Belizean dish and can be easily found at many culinary establishments. The most striking feature of the soup is its distinctive black colour which is given to it by the use of Black Recado, a paste made from a concoction of spices and roasted until black with ancho chili peppers.

Here is how to make it:


  • 1 Whole Chicken
  • 1 Head Garlic – Chopped fine
  • 1 Onion – diced
  • 1 Sweet pepper – diced
  • 2 tomatoes – Chopped
  • Chicken to be submerged in water
  • 5 or 6 all spice – Cracked seed
  • 4 oregano leaves
  • 4 apasote leaves
  • Salt and pepper to taste
  • 3 Black Recado balls
  • ˝ red recado ball

Stuffing (Relleno Only):

  • 2 lbs of ground pork (lean)
  • 6 boiled eggs (separated)
  • 2 raw eggs
  • 1 Black Recado
  • 2 heads of Garlic chopped fine
  • Salt and pepper to taste

Stuffing (Relleno only):

Brown the pork with garlic, salt and pepper to taste. Add black recado and cook for about twenty minutes. Cool then add chopped egg whites, mix the two raw eggs to hold the stuffing together and set aside for later.

Chicken: Wash Chicken with vinegar or lime, season with salt and pepper. Now stuff the chicken with the pork mixture (stuffing). Add the boiled eggs yolks in between the stuffing as you stuff the chicken. Place chicken in pot, add water to cover chicken and add the rest of the ingredients except the black recado. Dissolve black recado in a glass of water and add to the chicken. Stir and simmer for 45 minutes to an hour or until chicken is done.

Thicken soup with one tablespoon of maseca (corn flour) or flour, dissolve in half cup of water. Add slowly to soup while stirring serve with corn tortillas.

Note: you can add a whole habanero pepper to the soup if you want it spicier or to taste.


The recipe for Chimole is the same recipe without the pork stuffing. The chicken is instead cut up into smaller pieces, seasoned with salt and pepper to taste and browned in a small amount of oil (I prefer olive) before adding it to the water and all the rest of the ingredients plus the black recado. Serve with boiled eggs and tortilla.

Belizean Chimole is a savory hearty soup made with the unique ingredient black recado. This soup can be served for any occasion.


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