Entree: Chile – Southern Chile – Curanto (Traditional Southern Chilean earth-oven stew of shellfish, meats, potatoes, and potato dumplings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 25 min

Additional 5 min

Total 1 hr 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- Proteins and seafood:
  - 2 lb (900 g) fresh mussels, cleaned
  - 1 lb (450 g) clams, cleaned
  - 2 lb (900 g) pork shoulder, cut into 1 1/2-inch (4 cm) chunks
  - 4 bone-in chicken thighs, approx. 6 oz (170 g) each
  - 4 chorizo or longaniza links, approx. 3 oz (85 g) each, sliced
- Vegetables and starches:
  - 2 lb (900 g) potatoes, peeled and halved if large
  - 1 large onion, thinly sliced (about 8 oz (227 g) or 7 7/8 oz (225 g))
  - 4 cloves garlic, minced
- Chapaleles (potato dumplings):
  - 2 cups (450 g) cooked mashed potatoes (cooled)
  - 1 cup (125 g) all-purpose flour
  - 1 large egg
  - 1 tsp (6 g) salt
  - 2 tbsp (30 g) butter or lard
- Liquid and aromatics:
  - 1 cup (240 ml) dry white wine
  - 4 cups (960 ml) fish or chicken stock or water
  - 2 bay leaves
  - 2 tbsp (30 g) butter
  - Salt and freshly ground black pepper to taste
  - 2 tbsp (8 g) chopped fresh parsley for garnish
  - Lemon wedges for serving

Show original ingredient measurements

- Proteins and seafood:
  - 2 lb (900 g) fresh mussels, cleaned
  - 1 lb (450 g) clams, cleaned
  - 2 lb (900 g) pork shoulder, cut into 1 1/2-inch (4 cm) chunks
  - 4 bone-in chicken thighs, approx. 6 oz (170 g) each
  - 4 chorizo or longaniza links, approx. 3 oz (85 g) each, sliced
- Vegetables and starches:
  - 2 lb (900 g) potatoes, peeled and halved if large
  - 1 large onion, thinly sliced (about 8 oz or 225 g)
  - 4 cloves garlic, minced
- Chapaleles (potato dumplings):
  - 2 cups (450 g) cooked mashed potatoes (cooled)
  - 1 cup (125 g) all-purpose flour
  - 1 large egg
  - 1 tsp (6 g) salt
  - 2 tbsp (30 g) butter or lard
- Liquid and aromatics:
  - 1 cup (240 ml) dry white wine
  - 4 cups (960 ml) fish or chicken stock or water
  - 2 bay leaves
  - 2 tbsp (30 g) butter
  - Salt and freshly ground black pepper to taste
  - 2 tbsp (8 g) chopped fresh parsley for garnish
  - Lemon wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare chapaleles: combine mashed potatoes, flour, egg, salt, and butter into a dough. Shape into 8 golf-ball sized dumplings and set aside.
2. Season pork and chicken with salt and pepper. In a large heavy-bottomed pot or Dutch oven, heat 1 tbsp (15 ml) butter over medium-high heat and brown pork pieces in batches; transfer to a plate. Brown chicken thighs in the same pot and set aside.
3. Add sliced chorizo to the pot and cook briefly to release fat; add onion and garlic and sauté until softened about 4 minutes.
4. Return pork and chicken to the pot. Add potatoes, chapaleles, bay leaves, white wine, and stock or water. Bring to a boil, then reduce to a gentle simmer. Cover and cook 35–45 minutes until meats and potatoes are tender.
5. Add mussels and clams to the pot, nestling them among the other ingredients. Cover and simmer 6–8 minutes until shellfish open. Discard any unopened shells.
6. Stir in remaining 1 tbsp (15 ml) butter, adjust seasoning with salt and pepper. Let rest 5 minutes to meld flavors.
7. Serve curanto family-style from the pot, sprinkling with chopped parsley and offering lemon wedges. Traditionally eaten with bread or additional boiled potatoes.

1. Prepare chapaleles: combine mashed potatoes, flour, egg, salt, and butter into a dough. Shape into 8 golf-ball sized dumplings and set aside.
2. Season pork and chicken with salt and pepper. In a large heavy-bottomed pot or Dutch oven, heat 1 tbsp butter over medium-high heat and brown pork pieces in batches; transfer to a plate. Brown chicken thighs in the same pot and set aside.
3. Add sliced chorizo to the pot and cook briefly to release fat; add onion and garlic and sauté until softened about 4 minutes.
4. Return pork and chicken to the pot. Add potatoes, chapaleles, bay leaves, white wine, and stock or water. Bring to a boil, then reduce to a gentle simmer. Cover and cook 35–45 minutes until meats and potatoes are tender.
5. Add mussels and clams to the pot, nestling them among the other ingredients. Cover and simmer 6–8 minutes until shellfish open. Discard any unopened shells.
6. Stir in remaining 1 tbsp butter, adjust seasoning with salt and pepper. Let rest 5 minutes to meld flavors.
7. Serve curanto family-style from the pot, sprinkling with chopped parsley and offering lemon wedges. Traditionally eaten with bread or additional boiled potatoes.