Versión en Español Chilean cazuela de cerdo y luche is a southern land-and-sea stew of smoked pork ribs browned with garlic and ají de color, simmered in hot water with soaked luche seaweed, potatoes, rice, scallions, and oregano, and served with fresh parsley. It takes 30 minutes of preparation plus 30 minutes of cooking and serves 6 people. Pork cazuela is an everyday Chilean home dish, and this southern version pairs smoked pork with dried…
Versión en Español Chilean pancutras con piures is a coastal soup of homemade flour and water dumplings cut into small squares and cooked for about 10 minutes in a broth of piures (red sea squirts), mussels, onion, bell pepper, grated carrot, cumin, ají de color, and parsley. It takes 45 minutes of preparation plus 20 minutes of cooking and serves 4 people. It blends native and criollo cooking and is one of the many ways…
Versión en Español Chilean sopa de cola de vacuno y trigo majado is a rich, collagen-heavy soup made by browning oxtail pieces with a sofrito of onion, garlic, and carrot, seasoning with cumin and oregano, simmering them in water with pounded hulled wheat (trigo majado) until very tender, and finishing with whole potatoes. It takes 45 minutes of preparation plus 2 hours of cooking and serves 6 people. It is an old heritage soup of…
Versión en Español Chilean Andean chairo is a thick highland soup made by simmering beef, lamb, and charqui until tender, then cooking hominy, wheat mote, potatoes, white chuño, onion, garlic, and tripe in the broth, and finishing with fava beans, peas, carrots, black chuño, oregano, and parsley. It takes 45 minutes of preparation plus 45 minutes of cooking and serves 8 people. Chairo has been eaten by Andean peoples for centuries, shaped by the geography…
Versión en Español Chilean caldillo de longaniza is a quick country soup made by cooking crumbled smoked longaniza sausage with carrot and scallion, adding potato wedges and 1 1/2 liters of hot water, then onion, cilantro, and broken noodles, and simmering for 20 minutes until the potatoes are tender. It takes 10 minutes of preparation plus 25 minutes of cooking and serves 4 people. It is a humble, comforting soup rooted in the country cooking…
Versión en Español Chilean cazuela de frangollo is a hearty stew of beef shank (osobuco) browned with onion and garlic, simmered in water with soaked cracked wheat (frangollo), oregano, ají de color, and cumin, then finished with potatoes, carrots, bell pepper, squash, and corn on the cob. It takes 3 hours of soaking plus 60 minutes of cooking and serves 4 people. It is an almost forgotten recipe from the Valparaíso region, once made with…
Versión en Español Chilean consomé de pollo is a light chicken broth made by simmering a chicken breast with onion, carrot, and garlic for 40 minutes, straining it, and finishing it at a boil with beaten eggs stirred in to form ribbons, optional semolina, and fresh cilantro. It takes 30 minutes of preparation plus 40 minutes of cooking and serves 4 people. It is a simple, restorative soup often served before the main course at…
Versión en Español Peruvian caldo de mote is a hearty Andean soup made by simmering sheep’s head and tripe with mint, celery, onion, scallions, and garlic for two hours, then adding rice, potatoes, and cooked hominy (mote), served very hot with ground oregano. It takes 20 minutes of preparation plus 150 minutes of cooking and serves 4 people. It is a comforting classic of Peruvian cooking, ideal for fighting the cold of the highlands. How…
Versión en Español Chilean caldo de papas chilotas is a hearty potato soup made with native Chiloé potatoes simmered with a sofrito of onion, carrot, bell pepper, garlic, and oregano, served with a spoonful of harina tostada and chopped chicharrones. It takes 30 minutes of preparation plus 25 minutes of cooking and serves 6 people. It is an economical, nourishing dish from southern Chile, usually served in clay bowls to keep it hot, ideal for…
Versión en Español Chilean caldillo de chanchitos de mar is a rustic coastal soup made with sand hoppers sautéed with carrot, onion, bell pepper, celery leaves, garlic, and potatoes, thickened with harina tostada and finished with egg and cilantro. It takes 30 minutes of preparation plus 15 minutes of cooking and serves 4 people. Chanchitos de mar, also called sand fleas or sand hoppers (Talitrus saltator), are small crustaceans 3 to 5 cm long found…