🦪 Curanto

Name: Curanto
Total time: 100 min
Yield: 6
Cuisine: Chile · Chiloé
Ingredients: 12 clams; 12 mussels; 600 g pork ribs or shoulder, in pieces; 4 chicken thighs; 4 smoked sausages; 800 g potatoes, in their skins; 2 onions, sliced; 1 cabbage or chard leaves for layering; 250 ml water or white stock, salt and pepper

Origin: Chile · Chiloé

630kcal

per serving · 450 g

140kcal

per 100 g

58 gProtein13 g / 100 g

27 gFat6 g / 100 g

36 gCarbs8 g / 100 g

Curanto is a feast from the island of Chiloé in southern Chile, in which shellfish, pork, chicken, sausage and potatoes are cooked together. Traditionally it is steamed in a pit with hot stones and covered with leaves. Everything is rich in flavour from the sea and the smoke, and is eaten with a bowl of the cooking broth.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb8 g carbs per 100 g

✓

High protein13 g protein per 100 g — 37% of the calories

Not vegetarianbecause of: clams, mussels, chicken, pork, sausage

Not veganbecause of: clams, mussels, chicken, pork, sausage

Contains porkbecause of: pork

Allergens

Contains (in a typical recipe):

⚠ Crustaceans ⚠ Molluscs

What it is made of

clamsmusselschickenporkpotatosausage

Recipe

6 servings100 min

Ingredients

12 clams
12 mussels
600 g pork ribs or shoulder, in pieces
4 chicken thighs
4 smoked sausages
800 g potatoes, in their skins
2 onions, sliced
1 cabbage or chard leaves for layering
250 ml water or white stock, salt and pepper

Method

Season the pork and chicken with salt and pepper.
Lay the cabbage or chard leaves in the bottom of a large pot and add the onion.
Layer in the pork, chicken, sausages and potatoes, and pour in the water.
Cover tightly and steam on medium-low heat for 45 minutes.
Add the clams and mussels, cover, and cook for 10–15 minutes until the shells open; discard any that stay closed.
Serve everything on a large platter with the broth in cups.

How to make it lighter

Use skinless chicken and lean pork, and skip the fattier sausages to reduce the fat.
Drink the broth sparingly if you are watching salt, and focus on shellfish and potatoes.
Make shellfish and vegetables the biggest part of your plate: they are high in protein and low in calories.

History

Curanto is a traditional dish of Chiloé island and the surrounding region in southern Chile, linked to the indigenous people of the area. It is a communal meal, prepared for gatherings and festivals. The traditional pit method gives it a distinctive flavour, and at home it is often made in a large pot. The name comes from a local Indigenous word.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v15. How we count →