45mVegetarian Charquican
A thick Chilean potato, squash, corn, and pea stew seasoned with cumin, paprika, and oregano.
- Cuisine
- Chilean
- Energy
- 360 calories per serving
- Protein
- 9.2 g per serving
- Carbs
- 67.1 g per serving
- Fat
- 7.9 g per serving
- Sodium
- 624 mg per serving
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Cook this recipe
- water-2 cups
- yellow onion-1 medium onion
- garlic-4 cloves
- frozen corn-1.5 cups
- frozen peas-1 cup
- olive oil-2 tbsp
- Yukon Gold potatoes-1.5 lb
- butternut squash-1 lb
- ground cumin-1.5 tsp
- kosher salt-1.25 tsp
- paprika-1 tsp
- dried oregano-1 tsp
Dice the Yukon Gold potatoes into 1/2-inch pieces, cut the butternut squash into 1/2-inch pieces, chop the onion, and mince the garlic.
Use a stable cutting board and keep your fingers curled while cutting the potatoes and squash.
Heat the olive oil in the pot over medium heat. Add the onion and 1/2 teaspoon salt; cook, stirring often, until softened and lightly golden, 5 to 6 minutes.
Stir in the garlic, ground cumin, paprika, and dried oregano; cook until fragrant and evenly coating the onion, about 30 seconds.
Add the potatoes, butternut squash, water, and remaining 3/4 teaspoon salt. Bring to a steady simmer, cover, and cook until the potatoes and squash are very tender, 16 to 20 minutes.
Keep the pot at a steady simmer to reduce splattering from the thick stew.
Use the potato masher to mash about half of the vegetables directly in the pot, leaving some chunks. Stir until the mixture is thick and stew-like.
Mash slowly to avoid splashes from the hot, thick stew.
Stir in the frozen corn and frozen peas; cook uncovered until heated through and holding together like a soft hash, 4 to 6 minutes.
Stir carefully, since thick stews can bubble up and retain heat.
Remove from the heat and let stand 5 minutes so the charquicán thickens further, then serve hot.
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