Venezuelan Hallaca

Preparation info
    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About


  • 325 g/12 oz cooked hominy
  • 75 g/3


  1. In a food processor, purée the hominy into a moist meal. Add the butter or lard, chilli powder and salt and combine well.
  2. Fill and steam as for Abala. Serve with salsa of choice, to accompany a barbecue of spicy-marinated meats. Hallaca may also be filled with any chilli-braised beef or pork, a few green olives and raisins, and a strip of mild roasted chilli or