Porotos Granados

Porotos Granados is a beloved Chilean dish that captures the essence of summer with its vibrant fresh beans, sweet corn, and rich spices. This hearty stew is perfect as a standalone main course and brings together the warm, comforting flavors that are integral to Chilean cuisine.

Ingredients

🫘 400 grams fresh porotos granados shelled from pods
🌽 1.5 large choclo sweet corn cobs
🎃 1 cup diced zapallo pumpkin
🧅 0.5 cebolla onion, diced into small cubes
🌶️ 1 tablespoon ají de color Chilean paprika (Brand: Gourmet)
🧂 1 teaspoon aliño completo complete seasoning mix (Brand: Gourmet)
🍲 0.5 teaspoon mix pimienta pepper mix (Brand: Gourmet)
🧂 Salt (Brand: Gourmet, labeled ‘Sal de Mesa’)
🌿 10 albahaca basil leaves
🛢️ 1-2 tablespoons aceite oil for sautéing
💧 Water as needed to adjust consistency

Instructions

1- Prepare Ingredients:

• Dice half an onion into small cubes and cut the pumpkin into 1-inch cubes.
• Remove the kernels from the corn cobs and divide them into two equal portions.
• Blend one portion of corn kernels with the basil leaves using the chopper attachment of a hand blender until a fine paste forms.

2- Make the Sofrito:

• In a pot on the Sindelen Profi II Pro Max induction cooktop, heat the oil and add the diced onions, sautéing until translucent.
• Stir in 1 tablespoon of ají de color, 1 teaspoon of aliño completo, 0.5 teaspoon of mix pimienta, and salt to taste.
• Allow the spices to combine by stirring well and toasting for one minute.

3- Cook Beans and Pumpkin:

• Pour a glass of water into the pot and stir well.
• Add the fresh beans and diced pumpkin.
• Stir, cover the pot, and let it cook on low heat for about 20-25 minutes until tender.

4- Add Corn Kernels:

• Incorporate the unblended corn kernels into the pot after the 25-minute mark, and add additional water if necessary.
• Cook for approximately 3 minutes.

5- Add Blended Corn and Basil:

• Stir the blended corn and basil mixture (piltco) into the pot, continuing to stir constantly to integrate it well and avoid sticking.
• Cook for another 5 minutes to thicken the stew.

6- Final Seasoning and Serve:

• Taste the stew for seasoning and adjust salt as necessary.
• Once it reaches the desired flavor and thickness, turn off the heat and serve hot.

Prep Time: 15-20 minutes
Cook Time: 30-35 minutes
Total Time: 45-55 minutes
Servings: 4
Equipment:

• Sindelen Profi II Pro Max induction cooktop
• Pot with orange silicone handles
• Generic chef’s knife
• White plastic chopping board
• Hand blender with chopper attachment
• Generic wooden spoon
• Teal measuring cups/bowls
• Gourmet brand salt and pepper grinders

Cooking Tips

• Utilize fresh ingredients for the best flavor.
• Constant stirring after the addition of piltco is crucial to avoid burning and ensure even mixture.
• Adjust water as needed to control the stew's consistency.

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Porotos Granados

Posted by Waivio guest: @waivio_hivecooking