Recipe by Kitchen Witch Steph
A hearty Chilean stew that hold a lot of versatility. A good use for leftover meat and for using whatever vegetable you have on hand. Found this on About.com. Have yet to try. Chili pepper amount will very depending on the type of pepper you use and how spicy you like it. Posted for ZWT4, South America.
Top Review by marceladns
The true chilean charquican has equal amounts of potatoes & butternut (or acorn) squash, this recipe has no squash at all. Also you should be able to see the pieces of corn. Ground corn is most used in bean stews (porotos), and it's called "mazamorra". Squash is used a lot in Chile during winter, even for dessert (Pumpkin fritters). Thanks!
- 1 lb meat (anything left over is good, ground roasted best)
- 2 ears corn, cut off cob and very finely ground
- 1 lb assorted fresh vegetable
- 2 tablespoons lard (or vegetable oil)
- 2 cups broth (beef, chicken, or vegetable)
- 1 teaspoon oregano
- chili pepper (of your choice or cayenne pepper)
- 8 potatoes, cut into rough chunks
- 1 onion, chopped
- 4 -6 eggs (1 egg per serving)