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Pilar's Chilean Food & Garden

Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

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Chilean Carbonada

March 11, 2022 by Pilar Hernandez
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Versión en español

Chilean CarbonadaThis year we are having a long and wet winter in Houston, which I do not appreciate. So I try to fight it with hot soups like this Chilean Carbonada.

The Carbonada, a traditional Chilean dish, can be a soup or an entree. I like both versions. It’s the same dish with the same ingredients. This recipe allows you to use a leftover roast.
As in all these family recipes, there are many variations. I put Swiss chard in mine because we always have it in my family, but it is a choice.

You may also like the recipe: Chilean Cazuela de Pollo.

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Chilean Carbonada

★★★★★

5 from 3 reviews

Print Recipe
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Serve as a soup or a main dish, always delicious.

  • Total Time: 40 minutes
  • Yield: 6 1x

Ingredients

Units Scale
  • 2 pounds of minced top sirloin (or eye of round steak)
  • 1 medium yellow onion
  • 3 medium carrots
  • 2 stalks celery
  • 1/2 bell pepper (red or green)
  • 3 large red potatoes
  • 6 handfuls or 1/2 cups of white rice, short grain, raw
  • spinach or chard
  • peas
  • 1/2 teaspoon of paprika, Mexican oregano, comino
  • 2 bay leaves
  • salt, pepper, parsley, oil

Instructions

  1. Cut meat into cubes, onion into small cubes, same with carrots, pepper, and celery.
    cubbed meat
  2. Heat one tablespoon of oil in a large pot and brown the meat for 2 minutes per side over medium-high heat. Add the onion and season with salt, seasonings, and pepper. Let sauté for about 5 minutes.
    browning meat browning meat with seasoning
  3. Add carrots and celery, sauté for 3 minutes, stirring occasionally.
    browning meat with onions
  4. Add potatoes and rice, stir well and add more salt and pepper if necessary.
    Potatoes and rice on pot
  5. Add water until it is all covered, 1.5 to 2 liters. Add the bay leaves.
    beef broth
  6. Cook for 20 minutes over medium heat covered.
  7. Test, adjust the seasoning. Add the chopped chard or spinach and peas, cook 3 minutes more.

    peas and beans on broth

  8. Serve hot.
    Chilean Carbonada
  • Author: Pilar Hernandez
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Soups
  • Method: Stove-cooked
  • Cuisine: Chilean

Nutrition

  • Serving Size:
  • Calories: 437
  • Sugar: 8.1 g
  • Sodium: 611.3 mg
  • Fat: 6.4 g
  • Saturated Fat: 2.2 g
  • Carbohydrates: 53.7 g
  • Fiber: 7.4 g
  • Protein: 40.7 g
  • Cholesterol: 89.4 mg

Keywords: chilean carbonada

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Chilean Carbonada

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Category: Chilean Meat, Chilean Pasta, Rice & Potatoes, Chilean recipes, Chilean Soups & Starters

Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Annie

    April 1, 2021 at 3:41 am

    Great Chilean recipes! I am a fun of empanadas, pastel de choclo, Humira said torta mil hojas etc etc! Your recipes are easy to understand and delicious keeping up with Chilean tradition ❤️

    Reply
    • Pilar Hernandez

      April 1, 2021 at 12:38 pm

      Thanks for commenting, and so glad you are enjoying the recipes.

      Reply
  2. Brisa Gastelo

    March 30, 2021 at 3:03 pm

    Sounds delicious with a glass of Chilean wine

    ★★★★★

    Reply
    • Pilar Hernandez

      March 31, 2021 at 12:50 pm

      Thanks, it’s.

      Reply
    • Aaron

      April 6, 2021 at 4:22 pm

      If you don’t mind, I’d like to add your website to my list of resources in our Chilean Wine Blog: winediplomats.com Perhaps we can also do a collaborative piece with one of your dishes and a Chilean wine pairing. Let me know.

      Reply
      • Pilar Hernandez

        April 7, 2021 at 1:54 pm

        Go ahead, Aaron. I’m not doing collaboration right now, I’m focusing on other projects.

        Reply
  3. Anonymous

    March 21, 2021 at 3:37 pm

    I can’t wait to try it, I lived in Chile, Providencia for 5 1/2 years. Just moved about 7 months ago. I have to be honest I didn’t care for the food. Found it to command nothing special, no species very little taste. But I will give this soup a second chance by making it. Thank you

    Reply
    • Pilar Hernandez

      March 22, 2021 at 1:58 pm

      Good luck. Let me know if you have any questions.

      Reply
  4. Anonymous

    March 17, 2021 at 7:46 pm

    Sorry This Isn’t Chilean carbonada , is very different, look for the real want 🙃

    Reply
    • Pilar Hernandez

      March 18, 2021 at 1:46 pm

      Could you explain why you are saying that? There is variation by families and places in Chile. I grew up in Rancagua, and this is the standard Carbonada there.

      Reply
      • rosa

        October 11, 2022 at 4:08 am

        never mind his opinion,,,,soy nancida en Puerto Montt,,y si conocemos este plato con ese nombre y se le agrega verduras de la temporada,,,es uno de los platos favoritos de mis hijos…

        ★★★★★

        Reply
        • Pilar Hernandez

          October 11, 2022 at 3:14 pm

          Thanks, Rosa, and agree my grandmother did it this way.

          Reply
          • Jorge Nauto

            November 2, 2022 at 7:40 am

            My family is mostly in Temuco, though some are in Puente Alto, and this recipe is very similar to how I was taught to make it by them. They tend to add cilantro at the end and skip the rice, but I love adding the rice because it thickens into more of a stew. We also add pumpkin and corn. I was taught that every family does it a little different and I like that! We get to learn how other families make theirs and who knows, we might modify our own recipe! I live in Texas now and so further modifications have been made because we don’t have the same vegetables seasonally here. Butternut Squash is a great sub here in the southern US! Thank you for sharing <3

          • Pilar Hernandez

            November 2, 2022 at 4:03 pm

            Thanks, Jorge, for sharing. I agree with you. I enjoyed reading about how other people prepare these traditional dishes.

  5. Hugo Arenas

    March 16, 2021 at 1:19 pm

    Yamy yamy viva Chile no Pinera

    ★★★★★

    Reply

Sidebar

Hello, I’m Pilar

Hello! I'm Pilar Hernandez, a Latina mom, cookbook author, and urban farmer. I'm currently based in Seattle, WA. I was born and raised in Chile. I went to medical school there and then moved to …

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