Minced Pork Charquicán is an adaptation of a cherished Chilean dish known as charquicán, a hearty vegetable stew traditionally made with dried beef, potatoes, and an assortment of seasonal vegetables. The dish originates from the indigenous Mapuche people and later evolved with Spanish colonial influences, incorporating additional ingredients such as squash, corn, and green beans. Over time, charquicán became a staple of Chilean cuisine, enjoyed for its comforting, nutrient-rich qualities and its ability to make use of available produce.
Historically, traditional charquicán was a practical dish created to utilize preserved meats like charqui, a form of dried and salted beef similar to jerky, which was commonly consumed by travelers, soldiers, and farmers. The stew was designed to provide nourishment and warmth, especially during colder months or after a long day of work. As culinary preferences shifted and fresh meats became more accessible, many modern variations began to emerge, including versions using fresh beef, chicken, and even seafood in coastal regions.
This contemporary take on charquicán replaces dried beef with minced pork, offering a juicier and more flavorful rendition of the classic dish. The richness of pork adds depth to the stew, complementing the sweetness of the pumpkin and corn while balancing the textures of potatoes and green beans. By using ground pork, this variation also allows for a quicker cooking process compared to traditional slow-cooked methods, making it an accessible meal for modern home cooks.
The heart of the dish rests in its simplicity and adaptability. Traditionally, charquicán was considered a “one-pot meal,” meant to nourish a family using whatever ingredients were on hand. This flexibility remains today, where cooks can introduce regional produce or preferred proteins to suit individual tastes. The use of spices like cumin and smoked paprika enhances the depth of the dish while staying true to the indigenous and Spanish influences on Chilean cuisine.
Minced Pork Charquicán is particularly beloved during harvest season when fresh vegetables are abundant. Its thick, stew-like consistency is achieved as the starchy potatoes break down slightly into the broth, creating a comforting dish that is both rustic and flavorful. Many families enjoy charquicán topped with a fried egg, a common addition that enriches both the texture and taste.
Beyond being a delicious, warming meal, this dish serves as a connection to Chilean heritage, telling the story of resourcefulness, adaptation, and the blending of cultures over centuries. Whether made traditionally with dried beef or adapted with fresh pork, charquicán remains a beloved part of Chilean cuisine, celebrated for its nourishing qualities and deep-rooted history.
Minced Pork Charquicán
Ingredients
Main Ingredients
1 pound ground pork (minced pork) - preferably free-range for the best flavor
2 tablespoons olive oil - extra virgin
1 large onion - finely diced
2 cloves garlic - minced
1 cup pumpkin - peeled and cubed
1 cup potatoes - peeled and cubed
1 cup corn kernels - fresh or frozen
1 cup green beans - trimmed and chopped
2 cups chicken stock (chicken broth or chicken bouillon) - low sodium
1 teaspoon cumin - ground
1 teaspoon paprika - smoked
Garnish
2 tablespoons parsley - fresh, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add minced pork and cook until browned, about 5-7 minutes. Drain excess fat if necessary.
- Add diced onions and garlic to the pot. Sauté until onions are translucent and fragrant, approximately 3-4 minutes.
- Stir in the pumpkin, potatoes, corn, and green beans. Add chicken broth and bring to a simmer.
- Season the stew with cumin, smoked paprika, salt, and pepper. Cover and cook until vegetables are tender, around 20-25 minutes.
- Adjust seasoning as needed. Once ready, sprinkle with freshly chopped parsley before serving.
