Pork > Chile > Curanto

Curanto with Pork and Potatoes Recipe

Ingredients with Measurements:
- 2 pounds of pork shoulder, cut into 2-inch pieces
- 2 pounds of potatoes, peeled and cut into wedges
- 1 pound of fresh mussels, scrubbed and debearded
- 1 pound of fresh clams, scrubbed
- 1 pound of fresh shrimp, peeled and deveined
- 1 pound of fresh salmon fillet, cut into 2-inch pieces
- 1 pound of fresh cod fillet, cut into 2-inch pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of dried oregano
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of white wine
- 1/2 cup of chicken broth
- 1/4 cup of olive oil
- Banana leaves or parchment paper

Special equipment needed:
- Large pot or Dutch oven
- Grill or fire pit
- Large spatula or tongs

Step-by-step instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the pork pieces and cook until browned on all sides, about 5 minutes.

2. Add the onion, garlic, cumin, oregano, paprika, salt, and black pepper. Stir to combine and cook for 2 minutes.

3. Pour in the white wine and chicken broth. Bring to a boil, then reduce the heat to low and let simmer for 10 minutes.

4. Add the potatoes to the pot, cover with banana leaves or parchment paper, and let cook for 20 minutes.

5. Layer the mussels, clams, shrimp, salmon, and cod on top of the potatoes. Cover again with banana leaves or parchment paper and let cook for another 20 minutes.

6. Preheat the grill or fire pit to medium-high heat.

7. Carefully transfer the banana leaves or parchment paper with the curanto onto the grill or fire pit. Cook for 10 minutes, or until the seafood is cooked through and the potatoes are tender.

8. Using a large spatula or tongs, carefully remove the banana leaves or parchment paper and transfer the curanto to a serving platter.

9. Serve hot with additional salt and pepper to taste.


Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Grill or fire pit: medium-high heat
Serving size:
8-10 servings

Nutritional information:
Calories: 450
Fat: 15g
Carbohydrates: 35g
Protein: 40g

Substitutions for ingredients:
- Pork shoulder can be substituted with beef or lamb.
- Potatoes can be substituted with sweet potatoes or yams.
- Mussels, clams, shrimp, salmon, and cod can be substituted with any other seafood of your choice.

Variations:
- Add chopped tomatoes and bell peppers to the pot for a more flavorful broth.
- Use coconut milk instead of chicken broth for a creamier broth.
- Add chopped cilantro or parsley on top of the curanto before serving for a fresh herb flavor.

Tips and tricks:
- Make sure to scrub and debeard the mussels before cooking.
- Use fresh seafood for the best flavor.
- If using banana leaves, make sure to rinse them with cold water before using to remove any dirt or debris.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or on the stove over low heat until heated through.

Presentation ideas:
Serve the curanto on a large platter with the seafood and potatoes arranged in a colorful and attractive way.

Garnishes:
Garnish with chopped cilantro or parsley, lemon wedges, or sliced avocado.

Pairings:
Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

Suggested side dishes:
- Grilled vegetables, such as zucchini or bell peppers
- Fresh salad with a citrus vinaigrette
- Crusty bread or rolls

Troubleshooting advice:
- If the seafood is not cooked through, cover the curanto again and cook for an additional 5-10 minutes.
- If the broth is too salty, add more chicken broth or water to dilute it.

Food safety advice:
- Make sure to cook the seafood and pork to the recommended internal temperature of 145°F.
- Discard any mussels or clams that do not open during cooking.

Food history:
Curanto is a traditional dish from the Chiloé Archipelago in Chile. It is typically cooked in a hole in the ground, but can also be cooked on a grill or fire pit.

Flavor profiles:
The curanto has a rich and flavorful broth, with tender pork and a variety of seafood. The potatoes add a starchy and filling element to the dish.

Serving suggestions:
Serve the curanto as a main course for a special occasion or family gathering.

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Region: Chilean

Taste: Savory, Tangy, Smoky, Hearty