Curanto | FoodieAtlas

Ingredients

For the Curanto:
2 lbs pork ribs, cut into pieces
2 lbs chicken pieces (legs, thighs, or a mix)
1 lb chorizo sausage, sliced
1 lb beef short ribs, cut into pieces
4 large potatoes, peeled and cut into chunks
4 ears of corn, husked and cut into pieces
1 large onion, chopped
4 cloves garlic, minced
2 cups chicken or beef broth
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground black pepper
1 teaspoon salt (or to taste)
1 cup of fresh or dried clams (optional)
1 large cabbage, cut into wedges
Fresh parsley, chopped (for garnish)

Instructions

Prepare the Meat

In a large pot or Dutch oven, heat a little oil over medium heat.

Brown the pork ribs, chicken pieces, chorizo, and beef short ribs in batches. Set aside.

Cook the Base

In the same pot, add a little more oil if needed and saut√© the chopped onion until translucent.

Add the minced garlic and cook for another minute.

Combine and Simmer

Return all the browned meat to the pot.

Add the chicken or beef broth, paprika, ground cumin, dried oregano, ground black pepper, and salt.

Stir well, bring to a boil, then reduce the heat to low, cover, and simmer for about 1 hour.

Add Vegetables

Add the potatoes, corn, and clams (if using) to the pot.

Stir gently and continue to simmer for another 30 minutes.

Add Cabbage

Add the cabbage wedges on top of the simmering mixture. Cover and cook for an additional 20 minutes, or until the cabbage is tender and the flavors are well combined.

Finish and Serve

Adjust seasoning with more salt and pepper if needed.

Garnish with fresh parsley.