Pork stew with chuchoca is a warm and delicious broth, full of the wonders of our classic stew but with a special twist. We replace the noodles or rice with chuchoca, which is a product of coarsely ground fresh corn, common in Andean cuisine.
In this dish, ancient flavors and techniques merge to transport us to the richness of Chilean culinary traditions.
The combination of tender and juicy pork with chuchoca, a type of cornmeal, creates a unique texture that invites you to enjoy every bite with fullness.
Let's unleash our creativity in the kitchen and enjoy this experience together!
Pork Stew with Chuchoca
Ingredients
1 kilogram of Pork shoulder
4 Potatoes
1 Squash piece cut into 4 chunks
1 Finely chopped onion
½ cup of Chuchoca
1 Finely chopped garlic clove
1 Carrot cut into pieces
½ Finely chopped bell pepper
1 Mixed vegetable bundle
1 liter of Water
Oil
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : In a skillet, sauté the onion, garlic, and bell pepper, then add the pork and cook for a few minutes.
Step 2 : Next, add the water and let it cook for approximately 20 minutes over high heat.
Step 3 : After this time, add the potatoes, squash, carrots, and the vegetable bundle, seasoning with salt and pepper.
Step 4 : Let it cook for another 15 minutes and then add the chuchoca.
Step 5 : Finally, cook until the potatoes are tender.
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