Receta de Hallacas Venezolanas/Paso a Paso

pork

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is leaner and more affordable than pork.

cornmeal

🥗Healthier: whole grain flour

💰Cheaper: corn flour

Whole grain flour offers more fiber.

beef

🥗Healthier: lean beef

💰Cheaper: ground beef

Ground beef is often less expensive.

olives

🥗Healthier: capers

💰Cheaper: pickles

Pickles can mimic the briny flavor at a lower cost.

Put 6 liters of water in a large pot and add chicken and vegetables.

Turn the heat to high to bring the water to a boil, then cover the pot.

Once boiling, reduce heat to medium-low and cook for 1.5 to 2 hours.

Melt a good amount of lard in a separate pan.

Add 2 tablespoons of annatto to the melted lard over low heat to infuse color and flavor.

Skim off any foam from the broth for a cleaner taste.

Add 1 tablespoon of salt to the broth and taste to adjust seasoning.

Prepare the stir-fry by chopping onion, chives, pickles, and garlic.

Heat the infused lard and add chopped garlic, cooking until it bubbles.

Add the chopped onion and mix well, allowing it to soften.

After 2 minutes, add chives and capers, cooking until everything is soft.

Add red bell pepper and pickles to the mixture, cooking for 5 minutes.

Stir in Worcestershire sauce and a touch of wine vinegar.

Add sweet paprika and mix everything well.

Pour in a glass of sweet wine and some of the chicken broth, mixing thoroughly.

Cover and simmer for 10-15 minutes.

After simmering, add the pork and beef to the mixture, stirring to combine.

Let the stew simmer for about 1.5 hours, testing for doneness.

If the stew is too thick, add a few tablespoons of pre-cooked flour to thicken it further.

Let the stew rest overnight before proceeding to the next step.

The next day, prepare the dough using pre-cooked corn flour and salt.

Add melted pork fat to the flour to give it color and flavor, mixing well.

Cooking Techniques

Equipment Needed

Spice Level: