Entree: Chile – Chiloe – Curanto (Traditional Chilote earth-oven feast of shellfish, meats, potatoes, and potato dumplings steamed under leaves)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 1 hr

Total 2 hrs

Ingredients

- 3 lb (1.36 kg) mixed shellfish (clams and mussels), scrubbed
- 1 lb (454 g) chorizo or longaniza, sliced
- 1.5 lb (680 g) boneless pork shoulder, cut into 1–1.5 in (2.5–3.8 cm) chunks
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 lb (900 g) small waxy potatoes, scrubbed (for boiling and serving)
- 1.5 lb (680 g) raw potatoes, peeled and grated (for milcao)
- 2 cups (240 g) all-purpose flour (for chapaleles)
- 2 cups (about 450 g) mashed cooked potatoes (reserve from the 2 lb boiled potatoes)
- 2 tbsp (30 ml) lard or vegetable oil (for chapaleles and browning)
- 1 large onion, chopped
- 4 cloves (12 g) garlic, minced
- 2 bay leaves
- 1 cup (240 ml) water or fish stock
- 1 cup (30 g) fresh parsley or cilantro, chopped
- 8–10 large nalca, collard, or cabbage leaves to line and cover layers
- Salt and black pepper to taste

Instructions

1. Prepare potatoes and mashed potato: boil 2 lb (900 g) small potatoes whole in salted water until tender, about 20–25 minutes. Reserve 2 cups (about 450 g) mashed potatoes for chapaleles and milcao mixture; keep remaining boiled potatoes warm.
2. Make milcao (potato pancake): squeeze excess liquid from the 1.5 lb (680 g) grated raw potatoes using a cloth, then mix the grated potatoes with 1 cup (about 225 g) of the reserved mashed cooked potatoes and 1 tsp (5 g) salt. Form into 8–10 flat patties about 3–4 in (7–10 cm) across.
3. Make chapaleles (potato dumplings): combine 2 cups (240 g) all-purpose flour with the remaining mashed potato (about 1 cup / 225 g), 1 tbsp (15 ml) lard or oil, and a pinch of salt to form a soft dough. Divide into 8–10 patties or dumplings about 2–3 in (5–7 cm) across.
4. Brown meats and aromatics: heat 2 tbsp (30 ml) lard or oil in a large skillet, brown pork chunks and chicken thighs on all sides, then remove. Sauté chopped onion and minced garlic briefly until translucent; add bay leaves and a splash (1/4 cup / 60 ml) of water to deglaze.
5. Layer in a large heavy pot with a tight-fitting lid: line the bottom with two or three nalca or cabbage leaves, place a layer of boiled potatoes, then add pork, chicken, and chorizo. Add a layer of milcao and chapaleles, then place the cleaned shellfish on top. Scatter the sautéed onion and garlic, sprinkle chopped parsley, and add 1 cup (240 ml) water or fish stock to the pot.
6. Cover with remaining leaves and seal: top the filling with more nalca or cabbage leaves, cover with a lid, and if desired place a heavy plate on the lid to keep steam in. Steam gently over low heat for 45–60 minutes until meats are cooked through, shellfish have opened, and milcao/chapaleles are set.
7. Serve family-style: open the pot at the table, discard any unopened shellfish, and serve portions of shellfish, pork, chicken, chorizo, boiled potatoes, milcao, and chapaleles together. Provide extra parsley and coarse salt at the table.