Currant recipe in a pot

In this recipe there are no exact measurements or ingredients. The general idea is to layer different meats, fish and vegetables in the large pot, separating them with cabbage leaves. The Currant Milaca is made from grated raw potatoes and the Currant Chappelle is made from cooked mashed potatoes.

Ingredients to make Currant in a pot:

• 1½ units of green cabbage
• 25 units of Potato
• 1 head of Garlic
• 2 units of Onion
• 2 units of Tomato
• 2 units of bell pepper
• 1 bunch of Basil
• 2 tablespoons of oregano
• 2 tablespoons of colored chili
• 1 kilogram of Pecorinos
• 2 kilograms of clams
• 3 kilograms of Cholas
• 2 liters of white wine
• 1 kilogram of pork leg
• ½ kilogram of Louganis
• 2 kilograms of white fish
• 2 kilograms of fresh cow cheese
• ¼ kilogram of Pork rinds

How to make Currant in a pot:

1. Prepare the vegetables. Reserve the potatoes and cabbage leaves.
2. Place the remaining vegetables, with the herbs and seasonings, in the bottom of the pot. Place the pecorinos on top, head up.
3. Among these place the clams and mussels. Add the wine, cover with cabbage leaves and on top of all this, place the pieces of pork (you can use chicken instead of pork).
4. Cover the meat with the potatoes. Some people add peas in their pods with the potatoes.
5. It is covered again with cabbage leaves and the sausages are added with the fish. The fish must be cut into pieces, without bones or scales, but with the skin and you can use crab legs instead of fish.
6. Cover all this with more cabbage leaves or a clean cloth: flour sack cloth is ideal.
7. On this place Pyrex with the fresh cheese.
8. Divide the raw bread dough mixed with the pork rinds into small pieces and place on the cloth around the cheese. All this will be steamed. The traditional “bread” is potato cakes.
9. Cover the pot with more cabbage leaves or a cloth. Put the lid on and secure it with a large stone.
10. Cook over low heat for 1 1/2 to 2 hours until the cheese melts and the bread is cooked.
11. To serve the currant: remove the layers and place in different sources to serve the ingredients, the seafood together, the meat, the vegetables, etc. You start by eating meat, chicken, cheese and vegetables. Then the broth in small cups, then the fish, the shellfish and, finally, the pecorinos.
12. Serve with pare, chili sauce and chopped red and yellow chilies, for those who want them. This potted currant dish is for major celebrations. Serve at noon and continue with a restful and quiet afternoon to recover. This is a traditional dish from the south of Chile and comes from the ancient custom of cooking meat and seafood in a pit with stones.