Chancho borracho is a traditional Chilean dish known for its deep, rustic flavor, the result of slow-cooking smoked pork, longaniza sausage, and a vegetable base in white wine, ideal for cold days and family gatherings. A version by Chilean chef Eduino Winkler.
Nutritional Information
Each serving of chancho borracho contains approximately 710 kcal, 35 g of protein, 52 g of total fat (18 g saturated), 125 mg of cholesterol, 12 g of carbohydrates, 5 g of sugars, and 850 mg of sodium. (*)
(*) Values may vary depending on ingredients and portion sizes.
How to Make Chancho Borracho?
Chancho borracho is a stew built on a thick vegetable sauté, smoked pork, and longaniza slowly braised in white wine and broth, covered with cabbage, resulting in tender, aromatic, deeply flavorful meat.
Prep time: 20 minutes
Cook time: 60 minutes
Servings: 6 people
Ingredients
- 1 kg pork meat
- 4 smoked longanizas (or smoked sausage links)
- 500 ml dry white wine
- 500 ml water
- 3 garlic cloves, minced
- 2 large onions
- 2 carrots, sliced
- 1 red bell pepper, in strips
- 1 tablespoon salt
- 1 teaspoon dried oregano
- 1 teaspoon sweet paprika
- Large cabbage leaves
Instructions
- Peel and cut the onions into thick wedges, slice the carrots, and cut the pepper into strips. Set aside and heat a large pot over medium heat with a little vegetable oil, add everything, add the garlic, and sauté gently for 5 minutes just to combine.
- Add the oregano, paprika, and salt, stirring well so the flavors combine. Layer the smoked pork pieces over the sauté and then the longanizas on top. Pour in the white wine and water, making sure the liquid covers about three quarters of the pot’s contents.
- Cover with clean, whole cabbage leaves, pressing gently so they sit snugly over the preparation and seal the surface, cover the pot, and cook over medium heat for 1 hour without stirring, letting the steam and heat cook everything evenly. Turn off the heat and let it rest for 10 minutes before serving.
- Serve hot in preheated clay plates, adding two cooked potatoes, some of the cabbage, 1 longaniza, topping with some of the sauté and one or two pieces of rib on top. Serve the hot broth in a separate cup and pair with Chilean salad.
Expert Tips
Use a Heavy-Bottomed Pot
A thick-bottomed pot is recommended, since it distributes heat more evenly and holds a steady temperature, which is key for long, slow-cooked dishes like this one.
Deepen the Saute with Bay Leaf or Cumin
If you want to deepen the sauté’s flavor, add a bay leaf or a pinch of cumin while cooking the vegetables.
Store and Reheat Without Drying Out the Meat
Chancho borracho keeps well refrigerated for up to 3 days and actually improves with rest. To reheat, do it over low heat in a covered pot, adding a splash of water or broth to restore moisture. Avoid the microwave, since it tends to dry out the meat.
| Substitution | Use instead of | Effect |
|---|---|---|
| Smoked pork belly | Smoked ribs or shoulder | More intense, fattier flavor |
| Unsweetened apple juice with 2 tbsp apple cider vinegar | Dry white wine | Alcohol-free version with similar acidity |
| Non-alcoholic lager | Dry white wine | Alcohol-free with a maltier note |
| Sauvignon Blanc or unoaked Chardonnay | Generic white wine | Adds acidity and freshness without sweetening the stew |
Frequently Asked Questions (FAQs)
1. Which smoked cuts are recommended?
For this recipe, pork ribs or shoulder are recommended, since their fat content keeps them juicy through the long cooking time. Smoked pork belly is also a good option for a more intense flavor.
2. Which white wine pairs well?
A dry white wine such as Sauvignon Blanc or unoaked Chardonnay is recommended. These wines bring acidity and freshness without sweetening the stew, letting the pork and vegetable flavors stand out.
3. Can I substitute the white wine?
If you’d rather avoid alcohol, you can replace it with unsweetened apple juice (250 ml) mixed with apple cider vinegar (2 tablespoons) to keep the characteristic acidity. A non-alcoholic pale lager also works.
4. How do I store and reheat it?
Chancho borracho keeps well refrigerated for up to 3 days and improves with rest. To reheat, do it slowly in a covered pot, adding a splash of water or broth to restore moisture. Avoid the microwave so the meat doesn’t dry out.
History and Origin of Chancho Borracho
In Chilean rural tradition, smoked meats and sausages are a way to preserve meat and become an essential ingredient in winter. Chancho borracho makes perfect use of these products for its rustic, salty flavor.
Did You Know?
The name “chancho borracho” (drunken pork) comes from the generous amount of wine used in the preparation, which evaporates during the slow cooking, leaving the meat “drunk” with flavor and tenderness. This same technique appears in other traditional cuisines, such as French coq au vin and Italian brasato al vino.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Fermented Aji Cacho de Cabra Hot Sauce
- Chilean Araucano Herbal Bitter
- Chilean San Carlos Artisanal Longaniza
- Chilean Longanizas de Chillán
