Cazuela de Chancho con Chuchoca

Immerse yourself in the rustic flavors of Chilean cuisine with "Cazuela de Chancho con Chuchoca," a traditional pork and cornmeal stew. This robust dish is rooted in rural settings where it serves as a perfect meal to energize for the day's labour. Prepare to be transported to Chile’s countryside with each spoonful of this comforting, vibrant stew.

Ingredients

• 🐖 1 kg pork hind leg pieces

• 🥔 4 medium potatoes, peeled

• 🎃 1 large piece squash, peeled and chunked

• 🌶️ 2 green bell peppers, diced

• 🍅 1 large tomato, diced

• 🥕 1 large carrot, grated

• 🌿 1-2 stalks celery, chopped

• 🧅 1/4 medium onion, sliced

• 🧄 2-3 cloves garlic, grated

• 🧂 1 tablespoon salt

• 🌿 1 teaspoon cumin

• 🌿 1 tablespoon oregano

• 🌾 3/4 cup Chuchoca (Brand: Marin)

• 🫒 Enough vegetable oil to cover the pot's bottom (Brand: Belmonte)

• 💧 1.5 - 2 liters water

• 🥄 For Pebre (optional accompaniment):

  • 🍅 1 large tomato, diced
  • 🌶️ 1 green bell pepper, diced
  • 🌿 1/2 cup cilantro, finely chopped
  • 🧂 Salt
  • 🥄 1-2 tablespoons vegetable oil
  • 🍏 A few drops apple cider vinegar

Instructions

1- Prepare Ingredients:

• Wash the pork pieces.
• Peel and grate the carrot, and dice the tomato.
• Dice the bell peppers and roughly chop celery.
• Grate garlic cloves and slice onion finely.

2- Sauté Aromatics:

• In a large cooking pot, heat vegetable oil over medium-high heat.
• Add grated carrot, garlic, and bell pepper. Sauté until aromatic.

3- Add Pork and Season:

• Stir in pork pieces. Season with salt, cumin, and oregano. Add onion slices and coat everything well.

4- Simmer Meat:

• Pour boiled water into the pot until the pork is submerged. Partially cover with the lid and simmer to tenderize.

5- Add to the Pot:

• Once pork is partially cooked, add potatoes and squash chunks. Continue simmering until tender.

6- Chuchoca Prep:

• In a small cup, mix chuchoca with a ladle of hot broth, ensuring a smooth slurry.

7- Thicken Stew:

• While stirring continuously, add the chuchoca slurry to the pot. Cook until the stew thickens and vegetables are fully tender.

8- Prepare Pebre (Optional):

• Combine diced tomato, bell pepper, and chopped cilantro. Season with salt, oil, and vinegar. Mix well.

9- Serve:

• Scoop the cazuela into bowls, ensuring equal portions of pork, potatoes, and squash. Garnish with cilantro, and serve optionally with pebre and bread.

Prep Time: 20-30 minutes
Cook Time: 45-60 minutes
Total Time: Approximately 75-90 minutes
Servings: 4-5 generously
Calories: ~500 kcal
Proteins: 40g
Fats: 15g
Carbohydrates: 60g
Equipment:

• ARCOS knife
• White ceramic bowls
• Metal ladle
• Box grater

Cooking Tips

• Pork Cut Quality: Use pork from the hind leg for the best flavor.
• Avoid Boiling Over: Keep the lid slightly ajar.
• Smooth Thickening: Mix chuchoca with hot broth before adding to the stew.
• Herb Freshness: Keep cilantro fresh by storing with paper towels in an airtight container.

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#lasrecetasdemimadre-chile

Cazuela de Chancho con Chuchoca

Posted by Waivio guest: @waivio_hivecooking