Dish

Valdiviano

Valdiviano is a slow-cooked stew that is made by simmering beef, potatoes, corn, and pumpkin in a flavorful broth. The dish is typically seasoned with garlic, cumin, and paprika, which give it a warm and spicy flavor. The beef is usually cut into small pieces and cooked until it is tender and falls apart easily. The potatoes and pumpkin add a creamy texture to the stew, while the corn adds a sweet and crunchy element. Valdiviano is a popular dish in Chilean cuisine and is often served with a side of bread or rice.

Cuisine of the Americas› South American cuisine› Chilean cuisine

Soup› Meat Soup

Origins and history

Valdiviano is a traditional Chilean dish that has been enjoyed for generations. It is believed to have originated in the southern region of Chile, where it was first made by the indigenous Mapuche people. The dish has since become a staple in Chilean cuisine and is enjoyed throughout the country.

Dietary considerations

Gluten-free

Variations

There are many variations of Valdiviano, with some recipes calling for the addition of other vegetables such as carrots or onions. Some recipes also call for the use of different types of meat, such as chicken or pork. Vegetarian versions of the dish can also be made by omitting the meat and using vegetable broth instead.

Presentation and garnishing

Valdiviano is a rustic dish that is typically served in a large bowl. The stew can be garnished with fresh herbs such as cilantro or parsley, and a dollop of sour cream can be added for extra creaminess. The dish can also be served with a side of bread or rice to soak up the flavorful broth.

Tips & Tricks

To make the beef extra tender, it can be marinated in red wine or vinegar before cooking. This will help to break down the tough fibers in the meat and make it more tender. To add extra flavor to the stew, you can also add a bay leaf or some thyme to the broth while it is simmering.