Curanto en Olla

Ingredients

• 2 lbs clams and mussels, cleaned
• 1 lb pork ribs
• 4 chorizo sausages
• 4 chicken thighs
• 4 milcaos (potato dumplings)
• 4 chapaleles (potato-flour dumplings)
• Cabbage leaves, for lining the pot
• Salt, to taste

Instructions

1. 1Line the bottom of a very large pot with cabbage leaves.
2. 2Layer in the pork ribs and chicken thighs first, followed by the chorizo.
3. 3Add the milcaos and chapaleles, then top with the clams and mussels.
4. 4Cover with more cabbage leaves, add a small amount of water, and cover tightly with a lid.
5. 5Steam over low heat for 60-75 minutes without lifting the lid, until the meats are cooked and shellfish have opened.
6. 6Serve everything together in large bowls with the flavorful cooking broth spooned over.

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