In this recipe there are no exact measures or ingredients. The general idea is to form layers of different meats, fish and vegetables in the big pot, separating them by cabbage leaves. The Curanto Milcao is raw potatoes and the curanto chapalele of mashed potatoes.
| 🚻 25 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Ingredients to make curanto in pot: |
| 1½ units of green cabbage 25 units of potato 1 garlic head 2 units of onion 2 units of tomato 2 units of bell pepper 1 bunch of basil 2 tablespoons of oregano 2 tablespoons 1 kilogram of itchorocos 2 kilograms of clams 3 kilograms of cholgas 2 liters of white wine 1 kilogram of pigs pernil ½ kilogram of sausage 2 kilograms of white fish 2 kilograms of fresh cow cheese ¼ kilogram from chicharrón |
| ADDITIONAL CHARACTERISTICS: Average cost, stew, |
Ingredients to make curanto in pot:
1. Prepare vegetables. Reserve the potatoes and cabbage leaves.
2. Place the remaining vegetables, with herbs and dressings at the bottom of the pot. On top of putting the itching, head up.
3. Among them place the clams and cholgas. Add the wine, cover with cabbage leaves and above all this, place the pieces of pig (chicken can be used instead of pig).
4. Cover the meat with the potatoes. Some people add peas in their pods with the potatoes.
5. It is covered again with cabbage leaves and sausages are added with fish. The fish must be cut into pieces, without thorns or scales, but with the skin and you can use Jaiba legs instead of fish.
6. Covering all this with more cabbage leaves or with a clean cloth: the flour sack fabric is ideal.
7. On this place a Pyrex with fresh cheese.
8. Divide the mass of raw bread mixed with the pork rinds into small pieces and place on the fabric around the cheese. All this will steamed. The traditional bread are potatoes.
9. Cover the pot with more cabbage leaves or a fabric. Place the lid and hold it with a large stone.
10. Cook over low heat for 1 1/2 to 2 hours until the cheese melts and the bread is cooked.
11. To serve the curanto: take out the layers and place in different sources to serve the ingredients together, meat, vegetables, etc. It starts eating meat, chicken, cheese and vegetables. Then the broth in small cups, then the fish, the seafood and, finally, the itching.
12. Serve with pebre, chili salsa and chopped peppers, red and yellow, for those who want them. This plate of pot in pot is for major celebrations. Serve at noon and continue with a rest and quiet afternoon to recover. This is a traditional dish of southern Chile and comes from the ancient custom of cooking meats and shellfish in a hole with stones.
