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 luche for an unexpectedly delicious combination.
How to Make Chilean Pork and Luche Cazuela?
This traditional southern Chilean cazuela is called tierra-mar, land and sea, because it combines smoked pork with dried luche seaweed. The pork is browned, the soaked seaweed is sautéed, and everything simmers with potatoes and rice.
Nutritional Information
Each serving of pork and luche cazuela contains approximately 280 kcal, 25 g of carbohydrates, 12 g of fat, 15 g of protein, 3 g of fiber, 2 g of sugars, 60 mg of cholesterol, and 400 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Cazuela de Cerdo y Luche Recipe
Preparation: 30 minutes
Cooking: 30 minutes
Servings: 6 people
Ingredients
- 500 g (1.1 lb) of smoked pork ribs
- 200 g (7 oz) of dried luche seaweed
- 50 ml (3 tablespoons) of oil
- 4 large potatoes
- 2 scallions, chopped
- 1 tablespoon of rice
- 1 clove of garlic
- Oregano
- Chopped parsley
- Ají de color (sweet paprika)
- Fine salt
- Black pepper
Instructions
- In a large pot, heat the oil over medium heat and sauté the crushed garlic and ají de color for about 3 minutes. Add the rinsed pork cut into six pieces and a little hot water so nothing burns, stir, cover, and cook for a couple of minutes over low heat.
- Soak the luche in warm water for 15 minutes, rinse it well, and sauté it briefly with the garlic before adding it to the broth.
- Add hot water to cover everything generously and cook for 10 minutes. Add the potatoes cut into even pieces, the rice, the shredded luche, the scallions, and the oregano.
- Cover and cook for about 20 minutes more. Taste and adjust the seasoning. Serve right away in wide, deep bowls, topped with fresh chopped parsley.
Additional Tips
Use smoked pork
Smoked pork, or a small marrow bone in the broth, adds depth and body without stock cubes.
Rinse the luche well
Soaking and rinsing removes sand and excess salt from the seaweed.
Add rice for body
Even a tablespoon of rice releases starch that gives the broth a silkier texture.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Smoked pork ribs | Fresh pork shoulder | 1:1 | Less smoky |
| Dried luche | Fresh luche, well cleaned | 1:1 | Shorter cooking |
| Rice | Fine noodles | 1 tablespoon | Similar body |
| Scallions | Leek | 1:1 | Milder |
Frequently Asked Questions (FAQs)
1. How do I know the cazuela is ready?
When the potatoes are tender and the meat soft, with the flavors well blended.
2. Can I use fresh luche?
Yes, but clean it thoroughly and shorten its cooking time, since fresh luche is more delicate.
3. What does the rice do?
Its starch gives body to the broth, binding the water with the fat from the pork and seaweed.
4. What is luche?
Luche (Porphyra columbina) is an edible red or greenish seaweed that grows on rocks along the Chilean coast, sold dried in blocks.
What Is Cazuela de Cerdo y Luche?
Cazuela de cerdo y luche is a southern Chilean soup-stew that combines smoked pork and luche seaweed, a classic land-and-sea pairing.
Seaweed Harvesting in Chile
Chile’s long coast supports an important seaweed harvest, with luche, cochayuyo, and other algae gathered by hand from the rocks for food.
Did You Know?
Luche is related to the nori seaweed used in Japanese cooking and, like it, is rich in protein and minerals.
