Entree: Spain – Canary Islands – Caldo de Millo (Hearty Canary Islands corn stew with potatoes and meat)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

- 8 cups (1.9 L) water or light chicken stock
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 8 oz (225 g) pork shoulder, cut into 1/2-inch (1 cm) cubes
- 2 tbsp (30 ml) olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2 g) ground cumin
- 2 medium potatoes, peeled and diced, about 1 lb (450 g) total
- 2 cups (300 g) fresh or frozen corn kernels (millo)
- 1 cup (130 g) pumpkin or winter squash, diced
- 1/2 cup (120 ml) dry white wine (optional)
- 1 bay leaf
- Salt and black pepper to taste
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- Mojo verde or extra olive oil for finishing (optional)

Instructions

1. Heat the olive oil in a large pot over medium heat. Season the chicken thighs and pork cubes with salt and pepper. Brown the meat in batches until golden, about 4–5 minutes per side for chicken, then remove and set aside.
2. In the same pot add the chopped onion and cook until soft, about 5 minutes. Add the garlic, smoked paprika, and cumin and cook 1 minute until fragrant.
3. Deglaze with the white wine if using, scraping up browned bits, then return the browned chicken and pork to the pot. Add the water or stock and bay leaf and bring to a simmer.
4. Reduce heat and simmer gently for 25 minutes. Add the diced potatoes, pumpkin, and corn kernels and continue simmering until vegetables and meats are tender, about 20–25 more minutes.
5. Adjust seasoning with salt and pepper, remove the bay leaf, and stir in chopped cilantro or parsley. Drizzle with mojo verde or a little olive oil if desired and serve hot with crusty bread.