Caribbean: Belize: Belizean Chilmole (Stew/Soup)INGREDIENTS:
1 chicken divided
4 cloves garlic
1 pound ground pork
3 hard-boiled eggs chopped into small pieces
2 raw eggs
3 Tablespoons black Ricardo
Salt and Pepper
1 bay leaf
2 tomatoes diced
1 bell pepper diced
1 onion diced
Optional – ½ teaspoon cumin ½ teaspoon thyme
INSTRUCTIONS:
In a small bowl add the Ricardo with enough water so that it will dissolve (add the cumin as well if you are going to use it).
In a separate bowl mix the ground pork with the hard-boiled eggs and the raw eggs, add salt and pepper to taste and the thyme if you wish.
Form into small meat balls and cook in oven at 350 degrees for about 15 minutes.
Brown the chicken with the garlic.
When the chicken is brown put in large pot, add the Ricardo liquid and fill the pot with water until the chicken is covered.
Add in the diced tomatoes, diced pepper, diced onion and bay leaf – cover the pot and cook over medium-high heat for 30 minutes.
Add the meat balls and cook another 5 minutes.
If you like your soup thicker, just add a bit of cornstarch mixed with water at the end.
Serve with rice or flour tortillas.
