Traditional Chilean Dishes
Prepare Chilote Curanto, a classic from Chile
The Chilote curanto brings together mussels, choritos, pork, longanizas, potatoes, chapaleles, and milcaos in an abundant, aromatic, and steamy pot. This homemade adaptation respects the layers and community spirit of one of the most representative dishes of Chiloé.
Prepare at home a version of the classic Chilote curanto, cooked slowly in a large, covered pot. The seafood is placed on top to add its juices, while the meats, potatoes, and potato dough absorb all the flavor.
01
Ingredients
Have everything ready before you begin.
- ✓1 kilo of fresh mussels
- ✓1 kilo of choritos or mussels
- ✓500 g of pork ribs in pieces
- ✓500 g of longanizas
- ✓6 medium potatoes
- ✓8 large cabbage leaves
- ✓6 chapaleles
- ✓6 milcaos
- ✓1 cup of water
- ✓1 teaspoon of salt
02
Step-by-step method
- 01
Check the mussels and choritos
Check the mussels and choritos. Discard broken pieces, those with a bad smell, or those that remain open when touched. Rinse them several times with cold water to remove sand and dirt. You can leave the mussels in cold water with salt for a few minutes and then drain them well.
- 02
Wash the potatoes and leave them with skin
Wash the potatoes and leave them with skin. Cut the pork ribs into medium pieces. If the longanizas are too long, divide them in two without piercing them.
- 03
Cover the bottom of a large, heavy, and deep pot with half of…
Cover the bottom of a large, heavy, and deep pot with half of the cabbage leaves.
- 04
Distribute the pork ribs over the cabbage leaves
Distribute the pork ribs over the cabbage leaves. It's not necessary to brown them beforehand.
- 05
Add the cup of water along the edges of the pot, without pouring it…
Add the cup of water along the edges of the pot, without pouring it directly over the meat.
- 06
Arrange the potatoes over the pork and distribute the teaspoon of…
Arrange the potatoes over the pork and distribute the teaspoon of salt evenly.
- 07
Place the longanizas over the potatoes
Place the longanizas over the potatoes. If the potatoes are medium-sized, leave them whole; if they're large, you can cut them in half.
- 08
Add the chapaleles and milcaos, leaving some space between them…
Add the chapaleles and milcaos, leaving some space between them for the steam to circulate.
- 09
Cover everything with the remaining cabbage leaves
Cover everything with the remaining cabbage leaves.
- 10
Distribute the mussels and choritos on top of the pot
Distribute the mussels and choritos on top of the pot.
- 11
Cover the pot and cook over medium heat for 15 minutes, until…
Cover the pot and cook over medium heat for 15 minutes, until steam starts to form.
- 12
Reduce the heat to low and continue cooking for 45 to 55 minutes
Reduce the heat to low and continue cooking for 45 to 55 minutes. Keep the pot covered and don't stir the layers. You can gently move the pot once, with care, to prevent the bottom from sticking.
- 13
After 45 minutes, check that the seafood is open, the potatoes are…
After 45 minutes, check that the seafood is open, the potatoes are tender, and the pork is fully cooked. The longanizas should be firm and hot in the center. Remove any seafood that remains closed after cooking.
- 14
If the potatoes are still hard, cover the pot again and cook for…
If the potatoes are still hard, cover the pot again and cook for 10 more minutes.
- 15
Turn off the heat and let the preparation rest for 5 minutes without…
Turn off the heat and let the preparation rest for 5 minutes without uncovering the pot.
- 16
Open carefully, as very hot steam will come out
Open carefully, as very hot steam will come out. Serve the curanto in layers or bring the pot to the table, making sure to distribute the juices from the bottom as well.
- Keep the pot well covered to preserve the steam and avoid prolonging the cooking time.
- Don't stir the layers: the curanto is cooked respecting the order of the ingredients.
- The seafood should be on top to open with the steam and add its juices to the rest of the preparation.
- Discard any seafood that remains closed after cooking.
- If you can't find chapaleles or milcaos, look for them in stores that sell Chilote products or prepare homemade equivalents with potatoes.
- Serve the curanto immediately, hot and accompanied by its own juices. You can use a cabbage leaf as a base on each plate.