Curanto en Olla

Ingredients

• 400 g Mussels
• 400 g Clams
• 250 g Pork Shoulder
• 2 pcs Chicken Thigh
• 180 g Chorizo
• 2 pcs Potato
• 1 pcs Onion
• 3 pcs Garlic
• 2 pcs Bay Leaf
• 8 g Fresh Oregano
• 12 g Cilantro
• 120 ml White Wine
• 400 ml Chicken Stock
• 0.5 tsp Merken
• 1 tsp Paprika
• 0.5 tsp Cumin
• 1 tbsp Olive Oil
• 2.75 tsp Salt
• 0.75 tsp Black Pepper
• 1 pcs Lime

Method

1. Scrub {clams} and {mussels}, discard any that stay open when tapped, pat {pork_shoulder} and {chicken_thigh} dry so they brown well, cut {potato} into large chunks, slice {onion}, mince {garlic}, and roughly chop {cilantro}.
2. Heat {olive_oil} in a large heavy pot over medium-high heat. Season {pork_shoulder} and {chicken_thigh} with {salt} and {black_pepper}, then sear in batches without crowding until deeply golden on both sides, adding {chorizo} at the end to brown lightly and render some fat.
3. Lower to medium heat, add {onion} with a pinch of {salt}, and sweat until soft and sweet. Add {garlic}, then bloom {paprika}, {cumin}, and {merken} in the fat until fragrant. Pour in {white_wine} and reduce until the raw aroma cooks off and the bottom of the pot is glossy.
4. Return {pork_shoulder}, {chicken_thigh}, and {chorizo} to the pot. Add {potato}, {bay_leaf}, most of the {fresh_oregano}, and {chicken_stock}; season the liquid with more {salt}. Set {clams} and {mussels} on top so they steam gently rather than boil hard.
5. Cover tightly and cook over low heat until {pork_shoulder} and {chicken_thigh} are tender, {potato} is cooked through, and {clams} and {mussels} have opened. Remove and discard any shellfish that stay shut.
6. Uncover, taste the broth, and adjust with {salt} and {black_pepper}. Scatter over the remaining {fresh_oregano} and {cilantro}, then squeeze in {lime} to brighten the rich steaming juices.