Belizean Black Dinner
Sofrito Negro
A rich and flavorful stew featuring slow-cooked pork or chicken in a dark, savory sauce made from a blend of spices, herbs, and sometimes a touch of achiote for color. It's a comforting and deeply aromatic dish, often served with rice and tortillas.
🧂 Ingredients
- 1.5 kg Pork shoulder or chicken thighs(cut into 2-inch pieces)
- 3 tbsp Vegetable oil
- 2 large Onions(chopped)
- 2 large Bell peppers (any color)(chopped)
- 6 cloves Garlic(minced)
- 4 medium Tomatoes(chopped)
- 1 bunch Cilantro(chopped)
- 2 tbsp Achiote paste(or to taste)
- 4 cups Chicken broth or water
- 1 tsp Allspice berries
- 1 tsp Cumin
- 1 tsp Black pepper
- to taste Salt
- 1 Optional: Scotch bonnet pepper(whole, for heat)
👨🍳 Instructions
- 1
Season the pork or chicken pieces generously with salt and black pepper.
💡 Pro Tips: Allow meat to marinate for at least 15 minutes. - 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the meat on all sides until nicely seared. Remove meat and set aside.
- 3
Add chopped onions and bell peppers to the pot. Sauté until softened, about 5-7 minutes.
- 4
Stir in minced garlic and cook for another minute until fragrant.
- 5
Add chopped tomatoes and cook until they begin to break down, about 5 minutes.
- 6
In a small bowl, dissolve the achiote paste in a little warm water or broth. Add this mixture to the pot along with the chopped cilantro, allspice berries, and cumin.
💡 Pro Tips: Ensure achiote paste is fully dissolved to avoid clumps. - 7
Return the seared meat to the pot. Pour in the chicken broth or water, ensuring the meat is mostly submerged. Add the whole scotch bonnet pepper if using.
💡 Pro Tips: Adjust liquid for desired stew consistency. - 8
Bring the stew to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the meat is very tender.
💡 Pro Tips: Stir occasionally to prevent sticking. Remove scotch bonnet pepper before serving if desired. - 9
Taste and adjust seasoning with salt and pepper as needed. The sauce should be rich and dark.
💡 Pro Tips: The color should be a deep, dark brown.
💡 Pro Tips
- ✓For a deeper flavor, marinate the meat overnight.
- ✓If you can't find achiote paste, you can use achiote powder, but adjust the amount and be aware the color might be less intense.
- ✓Serve hot with white rice, tortillas, or fried plantains.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add diced potatoes or carrots during the last 30 minutes of simmering.
- For a spicier kick, finely mince the scotch bonnet pepper and add it with the garlic.