Pot Curanto
An ancient feast from southern Chile combining fresh shellfish, smoked meats, sausages, and potatoes, traditionally steam-cooked.
105 min
Medium
Chilena / Mapuche
6 servings
The story behind
Originating from the Chiloé Archipelago, Curanto is one of the oldest culinary traditions in Latin America. Originally prepared in an earth pit with hot stones, this pot version or 'Pulmay' captures the full essence of its juices. The presentation in a clay bowl, surrounded by fresh lemons and green leaves, highlights the richness of the mussels, clams, and smoked meats with a professional and rustic aesthetic.
Instructions
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1Meticulously clean the shellfish, discarding any that are already open.
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2In a large pot, create layers starting with the smoked meats and sausages at the bottom.
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3Add the potatoes and finally top with the shellfish and white wine.
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4Seal tightly (traditionally with nalca leaves) and steam until all shellfish have opened.
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5Serve in clay bowls accompanied by fresh lemons and the resulting broth for a professional finish.
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