Curanto a la olla

Ingredients for 4 servings:

• 2 steak(s) of pork neck
• 2 chicken legs
• 250 g sausages (mettwurst, coarse or grilled sausages)
• 1 vegetable onion(s), chopped
• 24 large mussels
• 3 garlic cloves, chopped
• 300 ml dry white wine
• 1 tsp, leveled paprika powder
• 1 tsp sautéed oregano
• Salt

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Chilean meat stew with mussels

Cut the neck steaks and chicken thighs into two pieces each, and the sausages into 5-6 cm pieces. Halve the onion and slice it. Brush the mussels under running water, scrape any debris from the shells with a knife, and remove any beards. Tap each opened mussel and discard any that don’t close. In a large pot, arrange the ingredients as follows: 12 mussels on the bottom, then the chicken thighs, a little salt, then half of the onions and garlic, then the steaks, a little salt, the rest of the onions and garlic, and finally the remaining mussels and seasoning. Pour 400 ml of water over the seasoning. Carefully salt the meat or season lightly before layering. The mussels usually have enough salt for the entire pot. Bring the pot to a boil over medium heat, then add the wine and reduce the heat to low, then simmer gently for another 45 minutes. Serve in soup bowls with boiled potatoes. This dish is a specialty from southern Chile, where it’s also prepared in a pit on hot stones with plenty of vegetables (without wine). The pot version (a la olla) is, of course, less complicated, and the juices don’t run away, making for a delicious soup.