Chilean Chuchoca Stew with Smoked Pork, Sautéed Cabbage, and Cumin Apple

Instructions

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   1. Rinse the chuchoca under cold water and let it drain while you prepare the remaining ingredients.

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   2. Heat a large pot over medium-high heat with 1 tablespoon of oil. Brown the smoked pork shoulder for 5 to 6 minutes, stirring, until the edges are lightly caramelized. Remove and set aside.

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   3. In the same pot, add the onion and cook for 4 minutes. Stir in the garlic, half of the cumin, the oregano, and the merken, and cook 1 more minute until fragrant.

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   4. Add the white wine and scrape the bottom of the pot to release the browned bits. Cook for 2 minutes so the alcohol reduces.

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   5. Return the pork to the pot. Add the chuchoca, squash, corn, and hot broth. Stir well, bring to a gentle boil, then cook over low heat, partially covered, for 35 minutes, stirring occasionally so the chuchoca does not stick.

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   6. While the stew cooks, make the cabbage topping. Heat a large skillet over medium heat with the remaining tablespoon of oil and the butter. Add the cabbage and cook for 5 minutes, until slightly softened.

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   7. Add the green apple, the remaining cumin, a pinch of salt, and the black pepper. Sauté 4 to 5 minutes more, keeping some firmness in the apple while the cabbage turns glossy and flavorful.

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   8. Check the stew: the chuchoca should be tender and the squash partly broken down, naturally thickening the broth. Adjust with the needed salt and cook 3 additional minutes if you want a thicker texture.

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   9. Serve the stew very hot in deep bowls and top each portion with the sautéed cabbage and apple mixture. Finish with fresh parsley on top.

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    10. If you want to hold the stew before serving, you may transfer it to an oven-safe dish and keep it warm at 200 °F / 95 °C for up to 15 minutes, lightly covered.