Kitchen Globetrotter: Chile // Porotos granados

This is one of many Kitchen Globetrotter posts, in which we attempt to travel the world via recipes.  This guest post comes is Claire Suellentrop who eves eating well + having a really good time need not be mutually exclusive. Learn to achieve both on Eat Well. Party Hard. Say hello on Instagram or Twitter.

Chilean porotos granados

 

If any country’s history of cuisine is particularly fascinating, it’s Chile’s. The influx of immigrants from nearly every region of the Western hemisphere contributes to a huge variety of flavors and ingredients in any given dish, and almost as fun as the recipes themselves are the colloquialisms that accompany them. Someone who’s especially talented at baking, for example, may be described as having “nun hands,” since pastries were first popularized by the nuns who baked them in convents during the seventeenth century. All bakers present, let’s raise our nun hands in pride, shall we?Porotos granados (pumpkin and cranberry bean stew) actually dates back to pre-Hispanic Chile, so we’re talking super local, old-school fare here. All ingredients are native to the New World, and the combination of them here creates a perfect mid-winter dish; it’s filling yet light, meaning you’ll be warmed up but not weighed down (more room for dessert)!


Chilean Porotos Granados:

Adapted from this recipe
Serves 6

2 tbsp olive oil
1 onion, chopped
2 garlic cloves, finely chopped
1 tsp sweet smoked paprika
Handful oregano or marjoram, chopped
1 14-oz can small beans (cranberry if possible, though any small beans will do), drained and well rinsed
1 quart vegetable stock
1 bay leaf
1 1/2 lb pumpkin (butternut or acorn would also work), peeled, seeded and cut into 3/4 inch chunks
1 cup green beans, trimmed and cut into 3/4 inch pieces
Kernels cut from 2 cobs corn
Sea salt
Pepper

Heat oil over medium in a large saucepan. Add onion and garlic, sautéing until softened, about 5-10 min. Add paprika and one tbsp of the oregano, then sauté one more minute.

Add drained beans, vegetable stock and bay leaf, stirring to incorporate spices. Add the squash, stir well once more, then simmer 10-15 minutes, until squash is just softened. Add green beans and corn kernels, then simmer another 5 minutes.

To finish, season well (I used about 1 tsp salt and a generous helping of pepper). Stir in remaining oregano, allow flavors to marry 5-10 minutes, then serve.

This would be delicious sprinkled with cilantro (as shown above), served over rice, tortilla chips, or a few dices of avocado. Additionally, a squeeze of lime or lemon really brightens up the sweet + smoky flavor.

Any Chilean readers out there?  Or expats? What’s your favorite Chilean dish?

9 Comments

Claudia Pippy Browneyes

Hi! I'm Chilean and was surprised to see this entry on your blog. I had been thinking for a while to ask you if you would want an entry related to our eating traditions. I could actually think of many more dishes that represent Chile. I personally am not a fan of "Porotos Granados", never have and probably never will, but it is one to staples for the cold winter months.

Love your blog!

Best Wishes 😀

Claudia Sánchez

Reply
Claudia Sánchez

Hi, since we are in the southern hemisphere we are enjoying the summer season and is a great time to take comfort eating "humitas", a traditional dish consisting of cooking and grinding corn and later using the mixture to pour it into the biggest and better looking leaves of the corn, wrapping them up and later cooking them in a water filled casserole. Another great option that also involves corn is a "corn pie", which also uses corn as described but it is cooked in an oven dish; it has lightly fried onions and ground beef, a few raisins (optional), hard-boiled eggs cut and distributed through the dish, and lastly the corn previously ground, that goes into the oven until the corn looks slightly golden. Those are my favorites for summer 🙂 But there are many more to try! Our hot-dogs are very common snacks, and unlike the U.S hot-dogs the traditional chilean hot-dog has tomato, avacado and mayo as dressings on top of the sausage and are called "completo italiano" (Italian hot-dog).

You have a wonderful blog, by the way 😉

Reply
Traci

I would love to travel to Chile and experience the colorful food and culture there. This recipe looks delicious! And unique. And it has a lot of my favorite things in it. Thanks for sharing!

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Courtney.

This recipe looks really delicious 🙂 I love the suggestions at the end! The photographs are lovely as well.

Reply
reddirtgirl

I'm an expat in Chile and I love porotos granados! Other faves? Carne mechada (kinda like roast beef), cazuela de vacuno (kinda like beef stew), pastel de papas (similar to shephards pie), machas parmesanas (razor clams with parmesan cheese melted on top), chupe de mariscos (cheesy shellfish dish)…

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Anonymous

I've spent some time in Chile and was once married to a Chilean citizen, but I have not heard of this particular dish. My favorite dishes in Chile were porotos con rienda (a bean w/ bacon soup with spaghetti noodles thrown in at the end); pastel de choclo (corn casserole); clams or mussels with sausage in broth (all seafood is great); pastel de mil hojas; empanadas de pino (ground beef/egg/raisin combo); choripan (sausage in bread, boring but may be my favorite food in the world); chorrillana (big mess of meat, french fries and onion). And who can forget completos after a night at the bar (hot dogs loaded up with avocado, mayo, catchup, and fixings. I want it all now!!

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