Wednesday, October 22, 2008

Cerdo al jugo con pure (Boneless Pork Ribs and Creamy mashed potatoes)

I am FINALLY making something chilean for the blog! Actually, I cook a lot of chilean food at home, just I keep forgetting to make pictures!

This dish is pretty common in Chile. Instead of boneless pork ribs is usually made with Pulpa de cerdo and the great thing is that you can use all those vegetables you have in the fridge and you don't know what to do with them!

Cerdo al Jugo


1 piece of boneless pork ribs (about two pounds)
4 stalks of celery, chopped
1 large carrot, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 small piece of green bell pepper, chopped (I used 1 tsp of dried bell peppers)
1/2 tsp dried basil (I used two fresh basil leaves, minced)
1/2 tsp dried oregano (I used 3 fresh sprigs, only the leaves)
1/2 tsp thyme (I used 3 fresh sprigs, minced)
2 Tbsp olive oil
1/2 cup white wine
Chicken broth
Salt and Pepper, to taste


1. Heat oil in a heavy sauce pan. Then, add onion, garlic cloves, celery, carrots, bell pepper and herbs and let them cook for 6 to 8 minutes, or until you see the onions soft and clear.

2. Add the pork (you can either put the whole piece or cut into regular pieces. Let it brown for 5 minutes.

3. Add the wine and let the alcohol to evaporate (about 1 minute).

4. Cover with chicken broth and let it simmer on low heat for 30 minutes. Season it with salt and pepper to taste.

Creamy Mashed Potatoes


6 regular Idaho potatoes
4 Tbsp. Butter
2 Tbsp. Dry Milk
Heavy Whip

Peel and slice the potatoes and boil them in a pot with warm water and a good bit of salt. Usually it takes like 10 to 15 minutes for them to cook (it depends on the amount of potatoes and how thin you slice them)

Once cooked, drain them completely. Smash them and add the butter cut in thin slices (so it will melt and combine easier), dry milk and the heavy whip (I add as much as I need to get the consistency I like). Beat with electric mixer at high speed until soft.

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