Hallacas

Name: Hallacas
Yield: Makes 40
Cuisine: Puerto Rican
Ingredients: 4 pounds lean beef or pork, without bone; 4 pounds lean beef or pork, without bone; ¼ cup fat or Achiote Coloring; ¼ cup fat or Achiote Coloring; 24 cloves garlic, peeled, ground; 10 sweet chili peppers, seeded, ground; 1 pound green peppers, seeded, ground; 2 cans (8 ounces each) tomato sauce; 2¼ pounds pearl hominy; 8 quarts (32 cups) water; 6 tablespoons salt; ½ cup Achiote Coloring; 2¼ pounds chicken breasts; 2 hard-cooked eggs, sliced; 1 can (4 ounces) pimientos, drained, sliced; ⅔ cup seeded raisins; ¼ pound blanched almonds; 2 tablespoons capers; 15 bundles plantain leaves or 40 pieces parchment paper (10 x 12-inches); 3 tablespoons salt; 1 pound lean cured ham, washed and chopped together; 15 bundles plantain leaves or 40 pieces parchment paper (10 x 12-inches); 8 olives, stuffed with pimientos, sliced; ¼ pound salt pork, washed and chopped together; ½ pound small onion, peeled, sliced; 8 olives, stuffed with pimientos, sliced

Preparation info

Makes
40

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

2¼ pounds pearl hominy
8 quarts (32 cups) water

Americas
Starter
Side dish
Caribbean
Puerto Rico
Gluten-free

Method

Hominy Paste

Combine ingredients included in A and boil rapidly, covered, for 2 hours. Soak overnight.
Drain and reserve only 2½ cups liquid. (Liquid will be thick and white.)
Put drained hominy in an electric blender with the reserved liquid and blend thoroughly.</