Vida Recetas Editorial
Pork casserole (cazuela de chancho) is one of the most comforting dishes in Chilean cuisine, perfect for cold days or gathering the family around the table. This traditional recipe combines pork cuts with potatoes, squash, corn on the cob, green beans, and a touch of chuchoca (dried ground corn), which gives it a thick texture and unmistakable flavor. Its rural origins make it a humble but heartfelt dish, ideal for those seeking homemade and nutritious comfort food.
The key is to cook the meat first to get a flavorful broth, then add the vegetables in order of their cooking time. You can vary the seasonings to your taste, and if you want a fresh touch, garnish with chopped cilantro. This pork casserole not only nourishes the body but also the soul, evoking memories of home and tradition.
Cook
40 min
Servings
10
Wash the fish and cook them in ice water together with the corn.
Season to taste and let it cook for 10 minutes.
Add the carrots, one cut into julienne strips and the other grated.
Leave for 5 minutes.
Add potatoes, peas and green beans until boiling.
Finally, add the pumpkin together with 6 tablespoons of chuchoca, stir so that no lumps form, let it cook for 15 minutes.
And ready to enjoy a delicious lunch with your family 😊♥️,
If you want you can add coriander for garnish.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 40 minutes.
This recipe is designed for 10 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.
