Entree: Chile – Chiloe – Pulmay (Hearty Chiloé mixed seafood and meat stew with potatoes, shellfish, smoked pork, and chorizo)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 1 lb (454 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 1 smoked ham hock, approx. 12 oz (340 g)
- 2 Spanish chorizo links, approx. 8 oz (225 g) total, sliced into 1/2-inch (1.3 cm) rounds
- 1 lb (454 g) firm white fish (hake or cod), cut into large chunks
- 1 lb (454 g) mussels, cleaned and debearded
- 1 lb (454 g) clams, cleaned
- 2 lb (908 g) potatoes, peeled and halved or quartered if large (use small yellow potatoes if available)
- 1 large onion, sliced (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 0.3 oz / 9 g)
- 6 cups (1.4 L) fish or light chicken stock
- 2 bay leaves
- 1 tsp (2 g) smoked paprika
- 2 tbsp (30 ml) vegetable oil
- Salt and freshly ground black pepper to taste
- 1/2 cup (15 g) chopped fresh parsley for garnish
- 6 small milcaos or chapaleles (potato cakes), optional, store-bought or homemade

Instructions

1. Heat 2 tbsp (30 ml) vegetable oil in a large heavy pot over medium-high heat. Add pork shoulder and sear until browned on all sides, 6–8 minutes. Add sliced chorizo and smoked ham hock and brown briefly to release fat and aroma.
2. Add the sliced onion and garlic to the pot and sauté until softened, about 4 minutes. Stir in smoked paprika and bay leaves.
3. Pour in 6 cups (1.4 L) stock, bring to a simmer, then reduce heat and cover. Cook gently until pork is nearly tender, about 40 minutes.
4. Add the potatoes to the pot and simmer until they are nearly cooked through, about 15–20 minutes depending on size.
5. Nestle the fish chunks, mussels, and clams into the stew, cover, and cook until fish is opaque and shellfish have opened, about 6–8 minutes. Discard any shellfish that do not open.
6. If using milcaos or chapaleles, heat them separately (pan-fry or warm in oven) and add to bowls when serving. Taste the stew and adjust seasoning with salt and pepper.
7. Spoon Pulmay into deep bowls with pieces of pork, chorizo, fish, shellfish, and potatoes; garnish with chopped parsley and serve hot with crusty bread or traditional milcaos on the side.