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Curanto is a traditional Chilean dish from the island of Chiloé that combines seafood, meats, and vegetables, traditionally cooked in a pit lined with hot stones. This earthy, flavorful feast incorporates mussels, clams, pork, chicken, potatoes, and more for a dish that brings friends and family together. While cooking it in a pit is authentic, you can also make Curanto on the stovetop or in a large pot for similar results at home.
Ingredients
2 lb (0.9 kg) mussels, cleaned
2 lb (0.9 kg) clams, cleaned
1 lb (0.45 kg) pork ribs, cut into pieces
1 lb (0.45 kg) chicken pieces
1 lb (0.45 kg) smoked sausage, sliced
2 lb (0.9 kg) potatoes, halved
2 lb (0.9 kg) sweet potatoes, halved
4 ears of corn, cut in half
2-3 large cabbage leaves
Salt and pepper to taste
Optional: Chilean chapalele (potato dumplings)
Instructions
Prepare a Large Pot or Cooking Pit: If using a pit, line it with hot stones and preheat them. For stovetop preparation, use a large, heavy-bottomed pot.
Layer Ingredients: Begin layering the cabbage leaves at the bottom to prevent sticking. Then, layer in the pork, chicken, and sausage. Add salt and pepper to taste.
Add Seafood and Vegetables: Place the mussels, clams, potatoes, sweet potatoes, and corn in layers over the meat. For extra authenticity, you can cover each layer with cabbage leaves.
Cook the Curanto: If using a pit, cover everything with cabbage leaves and damp cloths, then cover with earth to trap the steam. Let cook for about 1-2 hours, depending on heat. For the stovetop, cover the pot and cook over medium heat for 1.5 to 2 hours until all ingredients are tender.
Serve Hot: Carefully uncover the layers and serve hot from the pot or pit, allowing each guest to enjoy a mix of seafood, meats, and vegetables.
Serving
Curanto is best served in large portions, allowing everyone to try the various meats, seafood, and vegetables. Offer a side of pebre (Chilean salsa) for added flavor, and enjoy with family and friends.
Curanto brings together the rich flavors of the sea and earth, embodying the spirit of Chilean tradition and community. This hearty dish is an experience as much as it is a meal, perfect for gatherings and celebrations.
