Authentic home cooking from Chile, with US measurements.

Originally published on Cookpad Chile as CHARQUICÁN DE CHANCHO CON CHAMPIÑONES. JON STYLE

Pork and Mushroom Charquicán – Jon Style

Name: Pork and Mushroom Charquicán – Jon Style
Yield: Serves 6 servings
Cuisine: American
Ingredients: Ingredients to season the meat; 1 1/3 lbs ground pork (about 600 grams); 1 tablespoon vegetable oil; 3 cloves garlic, minced; 1 cup onion, diced (about 200 grams); 1/2 teaspoon ground cumin; 2 teaspoons paprika or mild chili powder; 1 teaspoon dried oregano; 1 tablespoon salt (or to taste); 1/4 teaspoon ground black pepper; 1 tablespoon chopped parsley; 1 cup white wine; 14 oz mushrooms, sliced (about 400 grams); 1 1/2 lbs potatoes, cut into chunks, skins on (about 700 grams); 12 oz peeled pumpkin or butternut squash, cut into chunks (about 350 grams); 2 cups water or pork broth; 1 carrot, sliced; 5 oz green beans, chopped (about 150 grams); 1 cup corn kernels (about 200 grams); 1 cup cooked green peas (about 180 grams); 4 oz Swiss chard leaves, chopped (about 120 grams); 1 large red onion, thinly sliced; 1 fried egg per person; 1 tablespoon chopped cilantro

Jon Michelena @jonmichelena

Estados Unidos

This is a classic Chilean dish that was traditionally made with dried jerky meat. Nowadays, it’s more common to use fresh meat. Usually, beef is used, but I decided to use ground pork shoulder, which makes this stew really delicious. I also love mushrooms, so I added them for my own personal touch.
https://youtu.be/nN0_8Gq4h8Y

Jon Michelena @jonmichelena

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Ingredients

Serves 6 servings

Ingredients to season the meat
1 1/3 lbsground pork (about 600 grams)
1 tablespoonvegetable oil
3 clovesgarlic, minced
1 cuponion, diced (about 200 grams)
1/2 teaspoonground cumin
2 teaspoonspaprika or mild chili powder
1 teaspoondried oregano
1 tablespoonsalt (or to taste)
1/4 teaspoonground black pepper
1 tablespoonchopped parsley
1 cupwhite wine
Vegetables and other ingredients
14 ozmushrooms, sliced (about 400 grams)
1 1/2 lbspotatoes, cut into chunks, skins on (about 700 grams)
12 ozpeeled pumpkin or butternut squash, cut into chunks (about 350 grams)
2 cupswater or pork broth
1carrot, sliced
5 ozgreen beans, chopped (about 150 grams)
1 cupcorn kernels (about 200 grams)
1 cupcooked green peas (about 180 grams)
4 ozSwiss chard leaves, chopped (about 120 grams)
1large red onion, thinly sliced
1fried egg per person
1 tablespoonchopped cilantro

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Steps

1

Prepare and cut all the ingredients. In a large skillet, heat the oil and sauté the garlic with the onion. Add the ground pork and brown it.
2

Add the cumin, paprika, oregano, salt, pepper, and chopped parsley. Cook for 1 minute, being careful not to burn the spices. Pour in the white wine and let it reduce by half. Add the mushrooms, cover, and cook until they release their liquid. Add the potatoes, squash, and broth. Cover, and when halfway cooked, add the green beans, carrot, and corn. Cover again and cook until the potatoes and squash are tender.
3

Add the Swiss chard and peas, and cook for 2 more minutes. Add a little more liquid if needed. Personally, I prefer charquicán not too soupy. Let the stew rest. Season the red onion with olive oil, rosé wine vinegar, and salt.
4

TO SERVE: Place the charquicán in the center of the plate, top with the marinated onion and a little chopped cilantro, and finish with a fried egg on top. Sprinkle with more cilantro.
5

Charquicán served over grilled zucchini.
https://youtu.be/nN0_8Gq4h8Y

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Cooksnaps

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Jon Michelena @jonmichelena

Published in the US on August 12, 2025 16:08

Estados Unidos

Soy chileno, jubilado, radicado en New York, Estados Unidos.Me encanta la cocina, crear recetas, sacarles fotos y las pongo en mi blog.Me gusta caminar, trotar y jugar tenis. Me encanta la vida al aire libre.Los invito a ver y subscribirse a mi canal de You Tube. Recetas paso a paso.https://www.youtube.com/@JonMichelena1www.lacocinadelpollo.blogspot.comhttps://www.instagram.com/pollojon28/https://www.pinterest.cl/michelena8https://www.facebook.com/profile.php?id=1393387020

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