Curanto is a traditional dish that originated in the Chiloé Archipelago, but is also popular in Patagonia. It is a hearty stew made with meat, seafood, and vegetables, cooked in a pit covered with hot stones.
INGREDIENTS
- 2 pounds of beef, cut into chunks
- 2 pounds of pork, cut into chunks
- 2 pounds of chicken, cut into pieces
- 2 pounds of lamb, cut into chunks
- 1 pound of mussels, cleaned and debearded
- 1 pound of clams, cleaned
- 1 pound of potatoes, peeled and diced
- 1 pound of sweet potatoes, peeled and diced
- 1 pound of squash, peeled and diced
- 2 onions, chopped
- 4 cloves of garlic, minced
- 1 cup of white wine
- 1 cup of chicken broth
- Salt and pepper to taste
RECIPE
- Build a fire and let it burn down to hot coals.
- In a large pit or hole in the ground, place a layer of large stones on top of the hot coals to create a flat cooking surface.
- In a large pot, combine the beef, pork, chicken, and lamb. Season the meat with salt and pepper and place it on top of the stones in the pit.
- Cover the meat with a layer of banana leaves or foil.
- Add the potatoes, sweet potatoes, squash, onions, and garlic to the pot. Season the vegetables with salt and pepper and place them on top of the meat.
- Cover the pot with another layer of banana leaves or foil.
- Add the mussels and clams to the pot. Pour the white wine and chicken broth over the top of the pot.
- Cover the pot with one more layer of banana leaves or foil.
- Cover the pit with more hot stones to create a sealed cooking environment.
- Let the curanto cook for 2-3 hours until the meat is tender and the vegetables are cooked through.
- Remove the banana leaves or foil from the top of the pot.
- Serve the curanto hot and enjoy with your favorite side dishes, such as bread or salad.