Belizean Picadillo is in the family of “black dinner.” Depending on which culture, whether, Creole, Garifuna, Maya, or Mestizo, you may have enjoyed Black Dinner, Relleno, Picadillo, or other variations like Pork Relleno, Chicken Relleno, or even Beef (Res) Relleno. Chirmole is also very similar. These dishes all share black recado as the base of the soup broth. The basic recipe below is very similar to Chilmole and typical Relleno, but this time with pork and egg meatballs, making it Belizean Picadillo.
Belizean Picadillo Recipe Ingredients:
- 1 lb ground pork or ground turkey (or use plant-based ground meat for a vegetarian/vegan option)
- Seasonings (See below)
- 1 large tomato
- 1 large potato
- 1 large onion
- 4 eggs (or use an egg substitute for a vegan option)
- 10 cups chicken broth (or use vegetable broth for a vegetarian/vegan option)
Picadillo Seasonings:
- ½ bar chilmole black seasoning (black recado recipe)
- ½ tsp whole allspice seeds
- ½ tsp whole cloves
- 4 garlic cloves
- 5 leaves oregano or 2 tsp dried oregano
- 1 tsp whole black peppercorns
- 2 tsp salt
Instructions:
- Boil the eggs. Separate the whites from the yolks and chop the whites.
- In a coffee mill, grind the seasonings together, except for the onion and garlic.
- Add half of the seasoning mixture and the chopped egg whites to the ground pork or turkey (or plant-based ground meat). Add one raw whole egg (or egg substitute) and mix everything.
- Divide the meat mixture into 8 portions. Shape each portion into a ball, placing an egg yolk in the center of each ball.
- For the broth: Prepare the broth by mixing 10 cups of water with 3 tablespoons of consommé de pollo (or about 5 chicken bouillon cubes), or use vegetable broth for a vegetarian/vegan option.
- Add the remaining seasonings to the pot and bring it to a boil. Add three epazote leaves (available at a Mexican grocery store).
- Gently drop the meatballs into the boiling broth. Add the chopped potatoes and reduce the heat to a medium simmer for 30 minutes. The meatballs will float to the surface as they cook.
- Add the chopped fresh tomatoes and serve your Belizean Picadillo hot with corn tortillas. Enjoy your flavorful and spicy Sunday dinner!
Hardboiled eggs, yolks, and white separated.
The pork meatballs, picadillo, with hardboiled egg white chunks.
The broth and picadillo pork meatballs are cooking.
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Vegetable Chopper
Picadillo’s onion-pepper-garlic base wants fine dice — the chopper delivers uniform cuts that disappear into the browning ground beef.
Heavy Stock Pot
Picadillo simmers covered for the spices to bloom — a heavy pot holds the heat evenly without scorching the bottom.
Wood Cutting Board
Chopping the aromatics and trimming any beef wants a generous board. John Boos 18×12 is the size that holds the full mise en place.
About Chica Post
Chica Post is Belizean by marriage and love. She has traveled across Belize — Corozal, Orange Walk, Dangriga, Stann Creek, and everywhere except Toledo — and has been to Mexico many times. She is raising two bilingual boys and keeping Belizean food alive in an American kitchen. She co-authored many of the original recipes on this site and took the photographs. She writes for the Belize News Post.
