Pulmay con Cilantro
A hearty and flavorful seafood and meat stew, often referred to as 'curanto en olla' (curanto in a pot). It's a rich combination of various seafood, smoked meats, vegetables, and aromatic spices, with a prominent cilantro flavor.
🧂 Ingredients
- 4 tbsp Aceite de oliva (olive oil)
- 2 medium Cebolla (onion)(cut into rings or thick slices)
- 5 cloves Ajo (garlic)(peeled)
- 2 Ají cacho de cabra (dried goat horn chili)(halved, seeds removed (or substitute with dried red chilies))
- 6-8 Pimienta entera (whole peppercorns)
- 0.5 kg Carne de cerdo ahumada (smoked pork)(cut into chunks)
- 0.5 kg Pollo (chicken)(cut into small pieces)
- 125 g Longaniza or chorizo(sliced)
- 2 tablets Caldo de gallina (chicken broth powder)(dissolved in 2.5 cups hot water)
- 8 small Papas (potatoes)(with skin, washed)
- 1 kg Choritos or cholgas (mussels or clams)(cleaned)
- 1.5 kg Almejas (clams)(cleaned)
- 1 kg Machas (razor clams)(cleaned)
- 6 pieces Pescado de carne firme (firm white fish)(e.g., corvina, congrio dorado)
- 0.75 cup Piures (red sea squirts)(optional)
- 1 liter Vino blanco (white wine)
- as needed Hojas de repollo (cabbage leaves)(optional, for layering)
- 0.5 cup Cilantro fresco (fresh cilantro)(chopped, for garnish)
- 1 tsp Merkén (smoked chili pepper)(optional)
👨🍳 Instructions
- 1
In a large pot, heat olive oil over medium-high heat. Add garlic, onion rings, halved dried chilies, and peppercorns. Sauté until onions are softened and lightly golden, about 8-10 minutes.
- 2
Add the smoked pork, chicken pieces, and sliced longaniza/chorizo. Brown the meats lightly on all sides, stirring occasionally.
💡 Tip: Browning the meats adds depth of flavor. - 3
Dissolve the chicken broth powder in hot water. Pour this mixture into the pot. Bring to a simmer.
💡 Tip: Ensure the broth powder is fully dissolved. - 4
Add the potatoes to the pot. If using cabbage leaves, line the bottom and sides of the pot with them.
💡 Tip: Cabbage leaves help to steam the ingredients and add a subtle flavor. - 5
Layer the meats (pork, chicken, sausage) over the potatoes. Add the cleaned mussels, clams, and machas. If using piures, add them now.
💡 Tip: Layering helps ensure even cooking. - 6
Arrange the fish pieces on top of the shellfish. Pour the white wine over everything.
💡 Tip: The wine adds acidity and flavor to the broth. - 7
If using cabbage leaves, cover the top with them. Cover the pot tightly with a lid.
💡 Tip: A tight-fitting lid is crucial for steaming. - 8
Cook over medium-low heat for approximately 45-60 minutes, or until the potatoes are tender and the shellfish have opened.
- 9
Remove from heat. Carefully ladle the broth and ingredients into deep serving bowls. Garnish generously with fresh chopped cilantro and a sprinkle of merkén, if desired.
💡 Tip: Serve immediately while hot.
💡 Pro Tips
- ✓The success of Pulmay relies on the quality and variety of seafood used. Use the freshest available.
- ✓If you can't find piures, don't worry, they are optional.
- ✓Adjust the amount of chili and merkén to your spice preference.
🔄 Variations
- Some recipes include adding corn on the cob or milcaos (a Chiloé potato pancake) to the stew.
- For a spicier version, add more dried chilies or a pinch of merkén.