Photos of Pork And Chicken Hallacas Recipe
How To Make Pork And Chicken Hallacas
Originally from Venezuela, this flavorful pork and chicken hallacas is a tasty corn dough stuffed with savory stew, olives, raisins, Italian giardiniera!
Serves:
Ingredients
For Stew:
- 2cupsyellow onion,chopped
- ½cupscallions,chopped
- 1cupred bell pepper,chopped
- 1cupleek,chopped
- 6small sweet red peppers,stemmed, seeded
- 6tbsplard
- 3lbpork shoulder,diced into ½-inch cubes
- 28oztomato,(1 can) chopped
- ¼cupWorcestershire sauce
- ½cupmarsala cooking wine
- 1piloncillo
- 1tspkosher salt
- ½tspfreshly ground black pepper
- 1tspground cumin
- 2tbsptomato paste
- 2packetsgelatin,unflavored
For Dough:
- ½cuplard
- 1½tbspannatto seeds
- ½cupred pepper,roasted
- 2cupscorn flour,pan flour, pre-cooked
- ¾cupchicken stock
- 1tspfine sea salt
For Assembly:
- ¼cupItalian giardiniera,chopped
- 2tbspdijon mustard
- 1cupchicken,shredded
- 40manzanilla olives
- ½cupraisin
- ½cupgolden raisin
- ½cupalmonds,slivered
Equipments
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10 banana leaves, thawed if frozen
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kitchen twine
Instructions
Stew:
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In a food processor, combine the onion, scallions, red bell pepper, leeks, and sweet red peppers.
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Pulse until broken down to the consistency of a tapenade.
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In a large pot over medium heat, add the lard and the pulsed vegetables.
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Stir to combine and cook for 1 to 2 minutes, until softened slightly.
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Add the pork shoulder, canned tomatoes, and Worcestershire sauce, and bring to a simmer before adding the marsala, piloncillo, salt, pepper, cumin, tomato paste, and gelatin.
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Cook for about 4 hours, stirring frequently until the meat is completely cooked and shreds easily.
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Remove the pot from the heat, allow to cool and refrigerate the stew overnight.
Dough:
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In a small pot, cook the lard and annatto seeds over high heat until starting to boil.
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Remove the pot from the heat and let cool.
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Strain the lard into a bowl and discard the annatto seeds.
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Set aside 2 tablespoons of the annatto-infused lard for assembly.
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Add the roasted red peppers to a small food processor and process until liquified.
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Transfer the puréed peppers to the bowl of a stand mixer fitted with the whisk attachment, along with the corn flour and chicken stock.
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Mix on medium-low speed until the dough starts to come together.
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Gradually add the annatto-infused lard and continue kneading.
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Add the salt and continue kneading until the dough is firm despite its softness, does not stick to the hands, and has a smooth and shiny appearance when rolled into a ball.
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Roll the dough into 10 balls, each about 2-inches in diameter (about the size of a lemon).
To Assemble:
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In a small bowl, mix together the giardiniera and dijon mustard.
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Clean the banana leaves with a damp kitchen towel and remove the vein at the bottom of the leaf, then cut them into 10 sheets about 12×14-inches, 10 middle wrapping sheets, about 12×10-inches, and 10 small sheets or “belts”, about 4×10-inches.
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Toast the leaves on a flat skillet over low heat for about 30 seconds until they have darkened in color and the leaf is flexible.
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Brush the center of a 10×12-inch banana leaf with a bit of the reserved annatto-infused lard.
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Place a ball of dough on the center of the leaf and use a cutting board wrapped in plastic wrap and brushed with more annatto lard to press flat.
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Place a heaping spoonful of stew in the center.
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Top with some shredded chicken, 4 olives, a small handful of raisins, golden raisins, and slivered almonds, and 1 teaspoon of the giardiniera-mustard mixture.
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Carefully fold the hallaca by bringing 2 sides of the leaf together, then folding the sides downward together.
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Fold in the 2 remaining sides, then turn the hallaca seam-side down.
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Place the hallaca, folds down, on the top edge of a 12×14-inch banana leaf, then roll down the length of the leaf.
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Fold in the sides to seal.
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Place the hallaca, seam-side down, on the short end of a 4×10-inch leaf.
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Wrap the “belt” around the hallaca, then tie with twine to secure.
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Repeat with the remaining ingredients.
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Bring a very large pot of water to a boil over high heat.
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Once the water is boiling, add the hallacas.
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Reduce the heat to medium, cover, and cook for 50 to 60 minutes until the banana leaves are muted in color and the filling is fully warmed through.
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Remove the hallacas from the pot and place them on a wire rack set over a baking sheet.
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Let cool slightly before serving.
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The hallacas will keep in the refrigerator for up to 1 month.
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If serving at a later time, warm the hallacas in boiling water for 15 minutes.
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Enjoy.
Nutrition
- Calories: 819.81kcal
- Fat: 51.58g
- Saturated Fat: 16.91g
- Trans Fat: 0.01g
- Monounsaturated Fat: 23.81g
- Polyunsaturated Fat: 6.71g
- Carbohydrates: 52.77g
- Fiber: 7.17g
- Sugar: 22.68g
- Protein: 37.94g
- Cholesterol: 124.69mg
- Sodium: 939.77mg
- Calcium: 139.99mg
- Potassium: 1215.82mg
- Iron: 6.31mg
- Vitamin A: 164.48µg
- Vitamin C: 103.77mg
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