Curanto en Olla
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The Tale of Curanto en Olla
Story updated
Curanto originated with the indigenous Huilliche and Chilote peoples of Chiloé Island, who traditionally cooked shellfish, meat, and potatoes in a pit lined with hot stones and covered with nalca leaves. The stovetop "en olla" version recreates that ancient earth-oven method in a pot on the stove.
Ingredients
Scale:· 8 servings
- 2 lbs clams and mussels, cleaned
- 1 lb pork ribs
- 4 chorizo sausages
- 4 chicken thighs
- 4 milcaos (potato dumplings)
- 4 chapaleles (potato-flour dumplings)
- Cabbage leaves, for lining the pot
- Salt, to taste
Instructions
- 1Line the bottom of a very large pot with cabbage leaves.
- 2Layer in the pork ribs and chicken thighs first, followed by the chorizo.
- 3Add the milcaos and chapaleles, then top with the clams and mussels.
- 4Cover with more cabbage leaves, add a small amount of water, and cover tightly with a lid.
- 5Steam over low heat for 60-75 minutes without lifting the lid, until the meats are cooked and shellfish have opened.
- 6Serve everything together in large bowls with the flavorful cooking broth spooned over.
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