Discovering Chilean Charquicán: A Delicious Journey into Chilean Cuisine

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes offer more nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point.

pumpkin

🥗Healthier: butternut squash

💰Cheaper: zucchini

Butternut squash is nutritious and flavorful.

Heat 2 tablespoons olive oil in a Dutch oven over high heat until shimmering.

Add half the diced beef, season with salt and pepper, and cook without stirring until browned, about 3 minutes.

Transfer browned beef to a medium bowl and repeat with remaining beef.

Remove Dutch oven from heat and add 2 cups water, scraping to deglaze any browned bits.

Transfer water to a measuring cup and top up to 4 cups with more water if needed.

Return Dutch oven to medium heat and heat remaining 2 tablespoons olive oil until shimmering.

Add chopped onion, carrot, red bell pepper, and garlic; cook until onion is transparent, about 5 minutes.

Stir in oregano and cumin, season with salt and pepper, and cook until well blended, about 2 minutes.

Add diced potatoes and zucchini, then bring to a boil over medium-high heat.

Reduce heat, cover, and simmer until potatoes are slightly firm, about 15-18 minutes.

Add green beans, corn, and peas; cook uncovered, stirring often, until green beans are bright green, about 5 minutes.

Mash about a third of the potatoes against the edges of the pot with a fork or wooden spoon.

Add Swiss chard and reserved beef along with any accumulated juices; cook until heated through, about 2-3 minutes.

If too dense, add more water to loosen it up; season to taste with salt and pepper.

Cooking Techniques

Equipment Needed

Spice Level: