Recipe of Charquican

Ingredients

• 600 g potatoes, peeled and cubed
• 400 g pumpkin (zapallo squash), peeled and cubed
• 400 g ground beef (or chicken, turkey or pork)
• 1 large onion, finely diced
• 1 carrot, peeled and sliced
• 2 garlic cloves, minced
• 1 cup corn kernels
• 1/2 cup green peas
• 1/2 cup green beans, cut into pieces
• 100 g fresh spinach, chopped
• 1.5 litres water or vegetable, chicken or beef stock
• 2 tablespoons oil
• 1 teaspoon paprika (ají de color)
• 1/2 teaspoon merkén or smoked chilli flakes (optional)
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 6 eggs, for frying
• Extra oil, for frying the eggs

Directions

1. 1

   Heat the 2 tablespoons of oil in a large pot over medium heat and fry the onion and garlic for 4 to 5 minutes, until translucent.

2. 2

   Add the ground beef with the paprika, oregano, salt and pepper and cook for 5 to 6 minutes, breaking up the lumps, until the meat is no longer pink.

3. 3

   Stir in the carrot, pumpkin and potatoes and cook for 2 minutes so they soak up the sofrito.

4. 4

   Pour in the water or stock until the vegetables are covered by about 2 cm and cook over medium heat for 15 minutes.

5. 5

   Add the corn, peas and green beans and cook for 10 more minutes, until the potatoes are tender when pierced with a knife.

6. 6

   Add the chopped spinach and cook for 3 minutes, until wilted.

7. 7

   Set aside one cup of the cooking broth to adjust the consistency at the end.

8. 8

   Mash the vegetables with a potato masher or wooden spoon, leaving some chunks whole: charquican should be thick and rustic, not a smooth purée.

9. 9

   Taste and adjust the salt, then stir in the reserved broth little by little only if it is too dry.

10. 10

    Fry the eggs in hot oil until the whites are set and the yolks are still runny.

11. 11

    Serve the charquican piping hot in deep plates, with a fried egg on top and, if you like, Chilean salad on the side.