Chilean Curanto – Mixed Seafood and Meat Stew
A traditional dish from Chile’s Chiloé archipelago, Curanto is a hearty stew of shellfish, meats, potatoes, and vegetables traditionally cooked underground but can be made in a pot.
Ingredients (Serves 6):
* 500g mussels
* 500g clams
* 400g pork ribs
* 400g chicken pieces
* 4 large potatoes, peeled and sliced
* 2 onions, sliced
* 2 carrots, sliced
* 1 cup smoked sausage (optional)
* Bay leaves, salt, pepper, olive oil
Instructions:
1. Layer pork ribs, chicken, potatoes, onions, carrots, and sausage in a large pot.
2. Add shellfish on top. Season with bay leaves, salt, and pepper.
3. Drizzle with olive oil and add water to cover halfway.
4. Cover tightly and simmer gently for 2–3 hours until everything is tender.
5. Serve hot with crusty bread.
Chilean Tip:
Traditionally cooked over hot stones underground, but a slow cooker or heavy pot works well.
A traditional dish from Chile’s Chiloé archipelago, Curanto is a hearty stew of shellfish, meats, potatoes, and vegetables traditionally cooked underground but can be made in a pot.
Ingredients (Serves 6):
* 500g mussels
* 500g clams
* 400g pork ribs
* 400g chicken pieces
* 4 large potatoes, peeled and sliced
* 2 onions, sliced
* 2 carrots, sliced
* 1 cup smoked sausage (optional)
* Bay leaves, salt, pepper, olive oil
Instructions:
1. Layer pork ribs, chicken, potatoes, onions, carrots, and sausage in a large pot.
2. Add shellfish on top. Season with bay leaves, salt, and pepper.
3. Drizzle with olive oil and add water to cover halfway.
4. Cover tightly and simmer gently for 2–3 hours until everything is tender.
5. Serve hot with crusty bread.
Chilean Tip:
Traditionally cooked over hot stones underground, but a slow cooker or heavy pot works well.
Chilean Curanto – Mixed Seafood and Meat Stew
A traditional dish from Chile’s Chiloé archipelago, Curanto is a hearty stew of shellfish, meats, potatoes, and vegetables traditionally cooked underground but can be made in a pot.
Ingredients (Serves 6):
* 500g mussels
* 500g clams
* 400g pork ribs
* 400g chicken pieces
* 4 large potatoes, peeled and sliced
* 2 onions, sliced
* 2 carrots, sliced
* 1 cup smoked sausage (optional)
* Bay leaves, salt, pepper, olive oil
Instructions:
1. Layer pork ribs, chicken, potatoes, onions, carrots, and sausage in a large pot.
2. Add shellfish on top. Season with bay leaves, salt, and pepper.
3. Drizzle with olive oil and add water to cover halfway.
4. Cover tightly and simmer gently for 2–3 hours until everything is tender.
5. Serve hot with crusty bread.
Chilean Tip:
Traditionally cooked over hot stones underground, but a slow cooker or heavy pot works well.
