Hen Vorí Vorí
A hen soup with corn and cheese dumplings that are cooked in the same broth. The dough is hydrated gradually: it must hold its shape without becoming hard. The broth thickens as the vorí vorí cook.
Ingredients
- 1 hen (can be replaced by 1 chicken, preferably free-range)
- 1 large round tomato or 2 plum tomatoes
- 1/3 red bell pepper
- 1/3 green bell pepper
- 3 garlic cloves
- 1 tbsp oregano
- 250 g Paraguayan cornmeal
- 1 tbsp pork or beef fat (or butter or oil)
- 100 g Paraguay cheese (or cuartirolo or fresh cheese)
- 1 tbsp salt
- 4 l water approximately for the broth, plus water to blanch the hen
- Oil, as needed for browning
- 1 handful of chopped cilantro or parsley for serving
Method
- 1
Remove any remaining feathers and cut the hen into medium-sized pieces. If using a hen, boil it for 10 minutes in water and drain; discard this first water. With chicken, proceed directly to browning.
- 2
Heat a splash of oil in a large pot. Add the pieces and salt, and brown over medium heat, turning them so they take on an even color.
- 3
Mince the garlic and cut the tomato and bell peppers into small cubes. Add to the pot, mix, and cook for a couple of minutes.
- 4
Pour in about 4 liters of hot water, enough to cover the pieces and leave sufficient liquid for the soup and the dough. Bring to a boil, add the oregano, lower the heat, and cover. Cook until the meat is tender; the hen takes longer than chicken and the time depends on the bird.
- 5
Mix the cornmeal with the tablespoon of fat, breaking up the lumps with your fingers. Incorporate the cubed cheese and add broth from the pot little by little, mixing first with a spoon until it can be touched. Integrate until obtaining a dough that can be shaped: the amount of broth changes according to the humidity of the flour.
- 6
Form small rolls, cut into small portions, and round them between your hands. Complete all the dumplings before adding them to the pot so they cook evenly.
- 7
Add the dumplings to the hot broth. Arrange them with gentle movements of a spoon, without stirring forcefully because they can break. Cook until they float and a slight change in color is noted; the cooking is brief and part of the corn will thicken the broth.
- 8
Distribute the pieces, broth, and vorí vorí into deep bowls. Finish with chopped cilantro or parsley and serve hot.