Make Belizean Chimole Soup

Ready to savor the flavors of Belize right in your own kitchen? Get ready to dive into the rich, smoky depths of Belizean Chimole, affectionately known as "Black Dinna." This isn't just any soup how to make; it's a culinary journey to the heart of Central America, a hearty black chicken and pork stew that's a staple in Belizean homes, especially during festivals and family gatherings. If you're looking for unique island food recipes or simply want to learn soup make recipes that truly stand out, you’ve found your next obsession!
Our recipe for this easy and delicious recipe guides you through creating an authentic Chimole, featuring tender chicken, savory pork meatballs, and hard-boiled eggs, all swimming in a deeply flavored broth infused with the star ingredient: black recado. It’s a perfect dinner recipes easy to make for a crowd, offering a comforting and exotic twist on your usual chicken stew. Don't confuse this incredible dish with Salvadoran chimol salsa – a fresh, chopped salsa that's completely different. This is the real deal, a soulful, satisfying stew that will quickly become one of your favorite make at home recipes. So, grab your apron and let's get cooking!

Ingredients

• For the Soup:
• 2 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
• 1 tbsp vegetable oil
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 2 medium tomatoes, diced
• 2 medium potatoes, peeled and cut into 1-inch cubes (waxy varieties like Yukon Gold work best)
• 6-8 cups chicken bouillon or low-sodium chicken stock, plus more if needed
• 2-3 tablespoons black recado paste (start with 2, add more if desired for deeper color/flavor)
• 1/2 cup fresh cilantro, chopped, plus more for garnish
• 1 green bell pepper, chopped (optional)
• Salt and freshly ground black pepper to taste
• Optional: 1/2 tsp ground cumin, 1/4 tsp dried thyme
• Optional: 1 whole habanero or jalapeño pepper (for spice, added to pot or served on the side)
• Optional: 1-2 tbsp cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) for thickening
• For the Pork Meatballs:
• 1 lb ground pork
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• Pinch of dried oregano
• For the Eggs:
• 6-8 large eggs, hard-boiled, cooled, and peeled

Directions

1. Prep the Eggs & Meatballs
2. Boil Eggs: Hard-boil your eggs, then cool them in an ice bath, peel, and set aside.
3. Make Meatballs: In a mixing bowl, combine the ground pork with salt, pepper, garlic powder, and oregano. Mix gently until just combined (don't overmix). Form into small, bite-sized meatballs, about 1-inch in diameter.
4. Brown Meatballs: Heat a little oil in a large heavy pot or Dutch oven over medium-high heat. Add the meatballs and brown them on all sides until they have a nice color. They don't need to be cooked through, just browned. Remove the meatballs from the pot and set aside.
5. Brown the Chicken
6. Season Chicken: Pat the chicken pieces dry and season generously with salt and pepper.
7. Brown Chicken: Add a bit more oil to the same pot if needed. Working in batches if necessary, brown the chicken pieces on all sides until the skin is lightly golden and browned bits form on the bottom of the pot. Towards the end of browning, you can add some of the minced garlic to infuse flavor, being careful not to burn it. Remove the chicken from the pot and set aside.
8. Build the Black Broth
9. Deglaze: Add a splash of water or chicken stock to the pot and scrape up any browned bits from the bottom – this adds incredible flavor!
10. Simmer Base: Add the chopped onions, remaining garlic (if not added with chicken), diced tomatoes, cubed potatoes, chicken bouillon/stock, and any optional cumin/thyme. Return the chicken to the pot. Add enough water or stock to just cover the chicken. Bring to a simmer.
11. Cook Chicken & Potatoes: Reduce heat to medium-low, cover, and simmer for about 30 minutes, or until the chicken is cooked through and the potatoes are tender. Skim any foam that rises to the surface.
12. Add Recado, Meatballs & Cilantro
13. Dissolve Recado: In a small bowl, dissolve the black recado paste in about 1/4 cup of warm water or broth. This helps prevent clumping.
14. Incorporate Flavors: Stir the dissolved black recado into the pot. Add the browned pork meatballs, chopped cilantro, and optional chopped green pepper. If you want a spicier chimole, add a whole habanero or jalapeño pepper to the pot now (remove before serving for milder heat).
15. Continue Simmering: Simmer for another 10-15 minutes, allowing the flavors to meld and the meatballs to cook through. The broth should turn a deep, glossy black and become slightly thickened.
16. Optional Thickening: If you prefer a thicker, more stew-like texture, whisk in the cornstarch slurry and simmer for a few more minutes until thickened to your liking.
17. Finish & Adjust
18. Taste & Adjust: Taste the chimole and adjust salt, pepper, and spice levels as needed. If it tastes too salty or strong, you can dilute it with a bit more water or unsalted stock and simmer briefly.
19. Add Eggs: You have two options for the eggs:
    1. In the Pot: Gently nestle the whole peeled hard-boiled eggs into the pot for the last 5 minutes of simmering to warm them through.
    2. In the Bowl: Alternatively, you can serve the eggs halved or quartered directly in each serving bowl.
20. Serve: Ladle the hot chimole into bowls.