Vida Recetas Editorial
Curanto en olla is a homemade and accessible version of the emblematic Chilean dish originally from Chiloé, traditionally cooked in a pit in the ground with hot stones. This adaptation retains the essence of the original: a hearty mix of meats, seafood, potatoes, and chuchoca that slowly cooks in a large pot, ideal for family gatherings or celebrations. It's a perfect dish for those seeking authentic flavors from southern Chile without having to dig a hole in the backyard.
This curanto en olla combines the juiciness of beef, pork, and chicken with the freshness of clams, mussels, and razor clams, creating a broth full of umami. The potatoes and chuchoca thicken the stew, giving it a comforting texture. Although it requires time and several steps, the result is a dish that impresses with its abundance and depth of flavor. It's ideal for a lazy Sunday or a special occasion where you want to surprise your guests with real Chilean cuisine.
In Chiloé, each family has its own version: some add milcao (potato tortilla) or chapalele (potato and flour dough). If you can't find razor clams, you can substitute with more clams or even shrimp. Chuchoca is key for the traditional flavor, but if you don't have it, you can omit it or use toasted cornmeal. Serve the curanto piping hot, accompanied by pebre (Chilean salsa) and a good red wine.
Prep
60 min
Cook
120 min
Servings
8
In a large pot, bring water to a boil and add the beef and pork. Cook for 30 minutes.
Add the chickens and sausage. Cook for an additional 30 minutes.
Add the clams, the chips and the machas. Cook for 10 more minutes.
Add the potatoes, onion, leeks, peppers and bay leaf. Cook for an additional 20 minutes or until potatoes are soft.
Add the candy and mix well. Cook for 5 more minutes.
Serve the Curanto in a hot pot and serve with good Chilean wine.
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 60 minutes and the cooking time is 120 minutes.
This recipe is designed for 8 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
