A delicious recipe of Porotos Granados with Pilco, a typical dish of Chilean rural cuisine, with deep roots in Mapuche gastronomy for centuries, hearty, nutritious, and satisfying.
Contents
How to make Porotos Granados with Pilco?
Porotos Granados with Pilco is an ancient preparation in Chile, especially consumed during the summer, made with seasonal beans and corn, and has become a very popular dish throughout the country.
Nutritional Information
Category: Main Dishes
Cuisine: Chilean
Calories: 400
Preparation: 30 minutes
Cooking: 90 minutes
Servings: 6 people
Porotos Granados with Pilco recipe
Ingredients
- 700 g of white beans
- 350 g of shelled corn
- 250 g of pumpkin, chopped
- 150 g of green beans, chopped
- 1 clove of garlic, chopped
- 1 cup of finely chopped tomato
- 1 beef broth cube
- 2 leaves of chopped basil
- 2 tablespoons of oil
- 2 teaspoons of salt
- ½ onion, chopped
- ½ teaspoon of ground red chili
- Pepper
- Cumin
Preparation
- In a large pot, pour the oil and heat over medium heat, add the onion, garlic, and sauté for about 5 minutes, incorporate the chopped tomato, ground red chili and continue cooking for another minute.
- Dissolve the beef broth cube in 400 ml of hot water and add to the pot, fill with 1 ½ liters of water, add the washed Porotos Granados and salt, cover the pot and bring to a boil, then reduce the heat to low and cook for 40 minutes.
- Add the chopped pumpkin, green beans, basil, pepper, and cumin to taste, cover again and cook for another 20 minutes, add the shelled corn and cook for 20 minutes or until everything is well cooked.
- Serve the Porotos with Pilco immediately in a deep clay dish, piping hot, accompanied by kneaded bread.
What is Pilco?
Pilco is by definition a preparation of beans, shelled corn, and pumpkin that derives from the Mapudungun word “pidco,” which phonetically evolved to “pilco,” one of the iconic dishes of Chilean gastronomy of Mapuche origin.
Did you know?
The earliest records of Porotos with Pilco date back to 1550, when Pedro de Valdivia mentions in a letter sent to the king of Spain, the wonders of a typical Mapuche dish that contained maize (corn), beans (porotos), and pumpkin.
