Chilean Curanto

Ingredients

Pepper

to taste

Salt

to taste

Banana leaves

enough to line the hole and cover the ingredients

Corn on the cob

4 ears, cut in half

Cabbage

1 small head, cut into wedges

Bell peppers

2, sliced (red and yellow for color)

Onions

2, sliced

Sweet potatoes

2, peeled and cut into chunks

Potatoes

4, peeled and cut into chunks

Clams

1 pound, cleaned

Mussels

1 pound, cleaned

Chorizo sausages

4 links, sliced

Chicken thighs

4, bone-in and skin-on

Beef brisket

1 pound, cut into chunks

Pork ribs

1 pound, cut into individual ribs

Instructions

1. Begin by digging a hole in the ground about 3 feet deep and wide enough to fit all your ingredients comfortably.
2. Line the bottom and sides of the hole with banana leaves, allowing some to hang over the edges for covering later.
3. In a fire, heat your stones until they are red-hot. This may take about 1-2 hours.
4. Layer the ingredients on top of the banana leaves in this order: start with the pork ribs, followed by beef brisket, chicken thighs, and chorizo sausages.
5. Next, add the seafood: clams and mussels, followed by the potatoes, sweet potatoes, onions, bell peppers, cabbage, and finally the corn on the cob.
6. Generously season all layers with salt and pepper.
7. Carefully place the hot stones on top of the layered ingredients, ensuring even coverage.
8. Fold the banana leaves over the top of the ingredients, then cover with soil to seal in the heat.
9. Allow the curanto to cook undisturbed for approximately 4 hours.
10. After the cooking time, carefully remove the soil and banana leaves, revealing the deliciously cooked curanto.
11. Serve hot, allowing guests to enjoy the various flavors and textures.