Curanto en Olla

(Steamed seafood, Meats, Potato Bread, and Vegetables in a Pot)

 

SERVES 8

 

While Curanto cooked in a pit is party foad, festive and fun, the pot version is a Chilote standard, eaten weekly in many households.

     1 chicken, cut into S pieces                    1 lb.. mussels, cleaned

     I green bell pepper, stemmed                  4 lbs. littleneck clams.

      seeded  and chopped                             cleaned

     2 cloves garlic, - peeled and                   2 cups white wine
     minced                                                  Leaves from 2 heads cabbage
     ½ tsp. dried oregano                               I lb. smoked pork ribs, separated
     Salt                                                       and
halved crosswise
     8
russet potatoes, peeled                        2 lbs. Lingucia or other
     4 oz. diced lean salt pork                       Iberian-style pork sausage
    
2 tbsp.
lard                                            1 lb. fresh peas in the pod
    
1- ½
cups flour                                        or sugar snaps

 

1 . Combine chicken, peppers, garlic. oregano, and ½ tsp. salt in a large bowl, cover, and refrigerate overnight.

2. The next day, prepare the potato breads: Boil 6 of the potatoes in a pot of salted water over medium heat until soft, about 30 minutes+ Drain, transfer to a large bowl, and mash until smooth. Meanwhile, fry salt pork in a small pot over medium heat until crisp, 15—20 min­utes, then drain Grate the remaining 2 potatoes on large holes of a box grater, squeeze our water~ and put into a large bowl.

3. Add half of the mashed potatoes, 1 tbsp. of the lard, and salt to taste to grated potatoes and mix well, then divide into 8 balls. Work each ball into a concave disk about 3 “in diameter in the palm of one hand. Put 1 tsp. of the fried salt pork into center of each, then work potato mixture up and around to enclose filling completely. Flatten each ball and set aside. Add the remaining 1 tbsp. lard to the remaining mashed potatoes, season to caste with salt, and mix well. Knead in flopur, then turn out onto a lightly floured surface and continue kneading until smooth. Divide mixture into 8 balls, shape each into a 3” patty, and set aside.

4. Put mussels, clams, and wine into a large stockpot and cover with a layer of cabbage leaves. Lay chicken, pork ribs, and sausage on top and cover with more leaves. Arrange potato breads and peas on top and cover with (he remaining leaves. Cover pot with a damp tea towel and the pot lid. Bring to a boil over high heat, reduce heat to medium, and steam for 1 hour. Uncover pot, transfer potato breads to one platter, and arrange remaining ingredi­ents on another platter, lined with some cabbage leaves.