Today, I want to share with you the Bolivian Chicharron Recipe. The Bolivian Chicharron Recipe is a delicious dish made from pork, corn, potatoes, and a few flavorful spices. It’s a popular recipe in Bolivia and is loved for its unique flavors and textures.
To make the Bolivian Chicharron Recipe, you’ll need some pork, usually pork shoulder with fat, which is cut into cubes. The meat is then marinated with minced garlic, dry oregano, cumin, black pepper, and salt. These spices give the dish its mouthwatering taste.
Want more ideas for Your Recipe Box?
A lot of great options are in these posts!
25 Unbelievable Bolivian Food Traditions & Recipes
In addition to the pork, the recipe includes mote corn grains. Mote corn adds a nice chewy texture to the dish and complements the flavors of the pork perfectly. You’ll also need small potatoes, like honey gold, which are boiled and served alongside the chicharron.
The marinade for the Bolivian Chicharron Recipe includes a bottle of beer, which helps tenderize the pork and adds a subtle depth of flavor. Freshly squeezed lemon juice is also added to give the dish a tangy kick. A handful of fresh mint leaves is added for a refreshing touch.
You May Want to Join The World Recipes With Our Big Escape
Share your own recipes in our Facebook Group. Find recipes from all over the world. Learn more about International Cuisine and how you can surprise your family with new and exciting foods from all over the world.
For More Photos Visit Our Instagram at World Recipes Daily
Now, let’s talk about the potential health benefits of the Bolivian Chicharron Recipe. Pork is a good source of protein, which is essential for building and repairing muscles. It also provides important vitamins and minerals like iron and zinc. Corn grains are rich in dietary fiber, which promotes healthy digestion. Potatoes, on the other hand, are a great source of carbohydrates that provide energy to our bodies.
Remember, the Bolivian Chicharron Recipe is a flavorful dish that combines tender pork, chewy corn grains, and hearty potatoes. It’s a recipe that’s enjoyed by many and can be a great addition to your culinary repertoire. So, give it a try and savor the delicious flavors of Bolivia!
How To Make Our Bolivian Chicharron Recipe
Ingredients (8 Servings)
4 lbs pork usually pork shoulder with fat, cut in cubes
28 ozs mote corn grains
16 small potatoes ( I prefer honey gold) usually plan 2 potatoes per serving
1 bottle beer (not dark ale)
6 tbsps freshly squeezed lemon I usually squeeze half a lemon
12-16 fresh mint leaves
12 garlic cloves minced
2 tbsp dry oregano
3 tsp cumin
2 tsp black pepper
4 tsp salt
Instructions
1. Prepare the Pork.
a. Cut the pork into cubes, ensuring you have 4 pounds of pork shoulder with fat.
b. In a large bowl, combine the minced garlic, dry oregano, cumin, black pepper, and salt.
c. Add the cubed pork to the bowl and thoroughly coat it with the spice mixture.
d. Cover the bowl and let the pork marinate in the refrigerator for at least 1 hour or overnight for maximum flavor.
2. Cook the Mote Corn Grains.
a. Rinse the mote corn grains under cold water to remove any dirt or debris.
b. In a large pot, bring water to a boil and add the corn grains.
c. Reduce the heat to a simmer and cook the corn grains for about 1 hour or until they become tender but still slightly chewy.
d. Drain the cooked corn grains and set them aside for serving.
3. Boil the Potatoes.
a. Scrub the small potatoes to remove any dirt, but do not peel them.
b. In a separate pot, add the potatoes and cover them with water.
c. Place the pot over high heat and bring it to a boil.
d. Reduce the heat to medium and let the potatoes cook for about 15-20 minutes until they are easily pierced with a fork.
e. Drain the potatoes and set them aside.
4. Prepare the Marinade.
a. In a mixing bowl, combine the beer and freshly squeezed lemon juice.
b. Tear the fresh mint leaves into smaller pieces and add them to the bowl.
c. Stir the marinade ingredients together until well combined.
5. Marinate the Pork.
a. Take the marinated pork cubes from step 1 and place them in a large resealable plastic bag.
b. Pour the marinade over the pork, ensuring all the pieces are well coated.
c. Seal the bag, removing as much air as possible, and place it in the refrigerator.
d. Let the pork marinate for at least 2 hours or overnight for the best results.
6. Preheat the Grill.
a. Preheat a grill to medium-high heat, ensuring it reaches a temperature of around 400°F (200°C).
7. Grill the Pork.
a. Remove the marinated pork from the bag, discarding the excess marinade.
b. Place the pork cubes on the preheated grill and cook them for about 15-20 minutes, turning occasionally, until they are nicely browned and cooked through.
c. Use a meat thermometer to ensure the internal temperature of the pork reaches 145°F (63°C) for safe consumption.
8. Serve the Bolivian Chicharron Recipe.
a. Arrange the grilled pork cubes on a serving platter.
b. Serve them alongside the cooked mote corn grains and boiled potatoes.
c. Garnish with additional fresh mint leaves, if desired.
d. Enjoy this flavorful Bolivian Chicharron Recipe dish with family and friends!
Prep Time: 30 minutes
Cooking Time: 2 hours
Pots, Pan and Cooking Equipment Needed for the Bolivian Chicharron Recipe
Large bowl
Resealable plastic bag
Mixing bowl
Grill
Best Way to Store Leftovers From the the Bolivian Chicharron Recipe
a. Allow the Bolivian Chicharron Recipe to cool completely before storing leftovers.
b. Transfer the leftover chicharron to an airtight container.
c. Ensure the container is large enough to accommodate the chicharron without overcrowding.
d. Place the container in the refrigerator to store the leftovers.
e. Consume the leftovers within 3-4 days for the best quality and taste.
Tips and Tricks For Easier Creation
Marinate the pork overnight for more intense flavors.
Use a meat thermometer to check the doneness of the pork.
Preheat the grill properly to ensure even cooking.
Soak the corn grains overnight before boiling to reduce cooking time.
Serve the chicharron with a squeeze of fresh lemon juice for extra tanginess.
Adjust the spices according to personal preference for a customized flavor profile.
Double the recipe if serving a larger crowd.
Side Dishes and Desserts For the the Bolivian Chicharron Recipe
White rice
Sliced tomatoes and onions
Avocado slices
Aji sauce (a spicy condiment)
Quinoa salad
Grilled vegetables
Fresh mixed green salad
How To Serve the Bolivian Chicharron Recipe
a. Arrange the grilled pork cubes on a large serving platter.
b. Place the cooked mote corn grains alongside the pork.
c. Arrange the boiled potatoes on the platter, either whole or sliced.
d. Garnish the chicharron with additional fresh mint leaves.
e. Serve the Bolivian Chicharron Recipe family-style, allowing everyone to help themselves.
f. Provide small bowls or plates for guests to assemble their own chicharron servings.
g. Encourage guests to try different side dishes and condiments to enhance their chicharron experience.
Dietary Substitution For the Bolivian Chicharron Recipe
1. Vegan Options:
a. Substitute pork with seitan or jackfruit for a meaty texture.
b. Replace honey gold potatoes with sweet potatoes for added sweetness.
c. Swap beer with vegetable broth for a flavorful liquid base in the Bolivian Chicharron Recipe.
d. Use apple cider vinegar instead of lemon juice for tanginess.
e. Replace fresh mint leaves with fresh basil leaves for a different herbaceous note.
f. Substitute garlic cloves with minced shallots for a milder flavor.
g. Use smoked paprika instead of oregano for a smoky aroma.
2. Gluten-Free Options: For the Bolivian Chicharron Recipe
a. Ensure the beer used is gluten-free or substitute it with gluten-free chicken or vegetable broth.
b. Use gluten-free soy sauce or tamari instead of beer for added depth of flavor.
c. Replace regular oregano with gluten-free oregano.
d. Check that the cumin used is certified gluten-free or use a gluten-free spice blend.
e. Use gluten-free corn grains or hominy instead of mote corn grains.
f. Substitute regular black pepper with gluten-free black pepper.
g. Ensure all other ingredients are certified gluten-free and free from cross-contamination.
3. Vegetarian Options:
a. Replace pork with extra-firm tofu or tempeh for a protein-rich alternative.
b. Use vegetable broth or mushroom broth instead of beer for a savory base.
c. Swap honey gold potatoes with Yukon gold potatoes for a similar texture.
d. Replace pork fat with coconut oil or vegetable oil for added richness.
e. Substitute minced garlic cloves with minced shallots or onions for the Bolivian Chicharron Recipe.
f. Use fresh rosemary or thyme leaves instead of mint leaves for a different herbal flavor.
g. Add smoked paprika or liquid smoke for a smoky taste.
4. Mediterranean Diet Options: For the Bolivian Chicharron Recipe
a. Replace pork with chicken or turkey for a leaner protein option.
b. Use red or yellow potatoes instead of honey gold potatoes.
c. Substitute beer with red wine for a rich, Mediterranean flavor.
d. Replace cumin with coriander for a different aromatic profile.
e. Use fresh oregano instead of dry oregano for a brighter flavor.
f. Swap black pepper with Aleppo pepper or red pepper flakes for a Mediterranean spice.
g. Add chopped Kalamata olives for a tangy and briny element.
5. Keto Diet Options:
a. Use fatty cuts of pork, such as pork belly or pork shoulder with the fat, for added richness.
b. Replace potatoes with cauliflower florets for a low-carb alternative.
c. Substitute beer with chicken or beef broth to reduce carbohydrate content.
d. Use extra virgin olive oil instead of lemon juice for a keto-friendly acidic touch.
e. Replace corn grains with cauliflower rice or shredded cabbage for the Bolivian Chicharron Recipe.
f. Use fresh thyme or rosemary instead of mint leaves for a keto-friendly herb.
g. Season with smoked paprika or chili powder for a spicy kick.
6. Heart Healthy Diet Options: For the Bolivian Chicharron Recipe
a. Choose lean cuts of pork, such as pork tenderloin, and trim excess fat.
b. Use baby potatoes instead of honey gold potatoes.
c. Replace beer with low-sodium chicken or vegetable broth.
d. Reduce the amount of salt used to lower sodium content.
e. Substitute minced garlic cloves with garlic powder for a milder flavor.
f. Use fresh parsley leaves instead of mint leaves for a heart-healthy herb option.
g. Use extra virgin olive oil instead of pork fat for a healthier fat source.
7. Paleo Options:
a. Use pastured pork or wild boar as a paleo-friendly substitute.
b. Replace potatoes with cubed butternut squash or sweet potatoes.
c. Substitute beer with bone broth for added richness and nutrients.
d. Use apple cider vinegar instead of lemon juice for acidity.
e. Replace corn grains with diced carrots or parsnips for a similar texture.
f. Use fresh thyme or sage leaves instead of mint leaves in the Bolivian Chicharron Recipe.
g. Season with smoked paprika or paprika for a smoky flavor.
8. Low Carb Options: For the Bolivian Chicharron Recipe
a. Choose lean cuts of pork and trim visible fat.
b. Replace potatoes with daikon radish or turnips for a low-carb alternative.
c. Use chicken or vegetable broth instead of beer to reduce carbohydrate content.
d. Substitute minced garlic cloves with garlic powder to minimize carb intake.
e. Replace corn grains with green beans or snap peas for a lower-carb option.
f. Use fresh rosemary or thyme leaves instead of mint leaves.
g. Season with ground white pepper instead of black pepper.
9. Whole30 Options:
a. Use compliant cuts of pork, such as pork shoulder or tenderloin.
b. Replace potatoes with cubed sweet potatoes or white potatoes.
c. Substitute beer with chicken or vegetable broth for a Whole30-compliant liquid.
d. Use apple cider vinegar instead of lemon juice for acidity.
e. Replace corn grains with diced zucchini or bell peppers in the Bolivian Chicharron Recipe.
f. Use fresh parsley or cilantro leaves instead of mint leaves.
g. Season with compliant herbs and spices like paprika, thyme, or oregano.
10. Weight Watchers Options: For the Bolivian Chicharron Recipe
a. Choose lean cuts of pork and trim visible fat for lower SmartPoints values.
b. Use small honey gold potatoes as listed in the original recipe.
c. Replace beer with low-sodium chicken or vegetable broth.
d. Use lemon juice as specified in the original recipe for tanginess.
e. Replace corn grains with diced carrots or diced bell peppers.
f. Use fresh parsley or cilantro leaves instead of mint leaves.
g. Season with a moderate amount of herbs and spices to control SmartPoints.
11. Low Fat Options:
a. Use lean cuts of pork, such as pork tenderloin, and trim all visible fat.
b. Replace honey gold potatoes with boiled new potatoes for a lower-fat option.
c. Substitute beer with low-sodium vegetable broth to reduce fat content.
d. Use apple cider vinegar instead of lemon juice for acidity to the Bolivian Chicharron Recipe.
e. Replace pork fat with cooking spray or a small amount of vegetable oil.
f. Use fresh thyme or parsley leaves instead of mint leaves.
g. Season with garlic powder and onion powder instead of minced garlic.
12. Vegetable Variations: For the Bolivian Chicharron Recipe
a. Replace pork with portobello mushrooms or a mix of mushrooms for a meaty texture.
b. Use cubed butternut squash or sweet potatoes instead of honey gold potatoes.
c. Substitute beer with vegetable broth or mushroom broth for a rich flavor.
d. Use apple cider vinegar instead of lemon juice for acidity.
e. Replace corn grains with green peas or edamame beans for a burst of color.
f. Use fresh cilantro or parsley leaves instead of mint leaves.
g. Season with smoked paprika or paprika for added depth of flavor.
Please note that the given substitutions are general suggestions, and individual dietary needs and preferences may vary. It’s always recommended to check labels, choose quality ingredients, and consult with a healthcare professional or registered dietitian for personalized advice.
FAQ About the Bolivian Chicharron Recipe
What is the Bolivian Chicharron Recipe?
The Bolivian Chicharron Recipe is a traditional dish from Bolivia that features cubed pork, corn grains, potatoes, beer, lemon juice, mint leaves, garlic, oregano, cumin, black pepper, and salt. The pork is typically cooked until crispy, and it is served with potatoes and corn grains, creating a flavorful and hearty meal.
How do you make the Bolivian Chicharron Recipe?
To make the Bolivian Chicharron Recipe, start by cutting 4 lbs of pork shoulder into cubes. In a large pot, combine the pork cubes, 28 oz of corn grains, and 16 small honey gold potatoes. Add 1 bottle of beer, 6 tbsps of freshly squeezed lemon juice, 12-16 fresh mint leaves, 12 minced garlic cloves, 2 tbsp of dry oregano, 3 tsp of cumin, 2 tsp of black pepper, and 4 tsp of salt. Stir well to combine all the ingredients. Cover the pot and simmer over low heat for several hours until the pork is tender and the flavors are well infused.
How can I make a vegan version of the Bolivian Chicharron Recipe?
For a vegan version of the Bolivian Chicharron Recipe, you can replace the pork with seitan or jackfruit to mimic the meaty texture. Substitute honey gold potatoes with sweet potatoes, use vegetable broth instead of beer, and replace the pork fat with coconut oil or vegetable oil. Additionally, you can use apple cider vinegar instead of lemon juice for tanginess, fresh basil leaves instead of mint leaves, and smoked paprika for a smoky aroma.
Can I make a gluten-free version of the Bolivian Chicharron Recipe?
Yes, you can make a gluten-free version of the Bolivian Chicharron Recipe. Ensure the beer used is gluten-free or substitute it with gluten-free chicken or vegetable broth. Use gluten-free soy sauce or tamari instead of beer for added depth of flavor. Check that the cumin used is certified gluten-free or use a gluten-free spice blend. Use gluten-free corn grains or hominy instead of mote corn grains. Additionally, ensure all other ingredients are certified gluten-free and free from cross-contamination.
How can I make a heart-healthy version of the Bolivian Chicharron Recipe?
To make a heart-healthy version of the Bolivian Chicharron Recipe, choose lean cuts of pork, such as pork tenderloin, and trim excess fat. Use baby potatoes instead of honey gold potatoes, and replace beer with low-sodium chicken or vegetable broth. Reduce the amount of salt used to lower sodium content, and substitute minced garlic cloves with garlic powder for a milder flavor. Use fresh parsley leaves instead of mint leaves, and use extra virgin olive oil instead of pork fat for a healthier fat source.
Final Thoughts
Bolivian Chicharron Recipe is a traditional dish from Bolivia that combines tender cubes of pork, corn grains, and potatoes with a flavorful blend of ingredients. The recipe typically includes beer, lemon juice, mint leaves, garlic, oregano, cumin, black pepper, and salt. When cooked, the pork becomes crispy on the outside while remaining juicy and tender on the inside. The dish offers a delightful combination of flavors, with hints of tanginess from the lemon juice, aromatic notes from the mint leaves and garlic, and warmth from the oregano and cumin.
What makes the Bolivian Chicharron Recipe truly versatile is its ability to accommodate various dietary preferences and needs. Vegan variations can be made by substituting the pork with seitan or jackfruit, while gluten-free options involve using gluten-free ingredients such as soy sauce and spice blends. Vegetarian adaptations replace the pork with tofu or tempeh, and heart-healthy modifications focus on using lean cuts of pork and healthier fats.
While the Bolivian Chicharron Recipe is known for its delicious flavors, it also offers potential health benefits. Lean cuts of pork can provide a good source of protein, essential vitamins, and minerals. Additionally, the inclusion of ingredients like garlic, cumin, and oregano may offer anti-inflammatory and antioxidant properties.
Overall, the Bolivian Chicharron Recipe is a delightful dish that showcases the flavors of Bolivia. Its versatility allows for adaptations to suit various dietary preferences, while the inclusion of nutritious ingredients adds to its potential health benefits. Whether enjoyed as a traditional meat-based recipe or with vegan or vegetarian substitutions, the Bolivian Chicharron Recipe is sure to satisfy taste buds and provide a hearty and flavorful meal.
Bolivian Chicharron Recipe
Equipment
- large bowl
- Resealable plastic bag
- Mixing bowl
- Grill
Ingredients
- 4 lbs pork usually pork shoulder with fat cut in cubes
- 28 ozs mote corn grains
- 16 potatoes I prefer honey gold usually plan 2 potatoes per serving
- 1 bottle beer not dark ale
- 6 tbsps lemon juice freshly squeezed
- 12-16 mint leaves
- 12 garlic cloves minced
- 2 tbsp oregano dry
- 3 tsp cumin
- 2 tsp black pepper
- 4 tsp salt
Instructions
Prepare the Pork.
- a. Cut the pork into cubes, ensuring you have 4 pounds of pork shoulder with fat.
- b. In a large bowl, combine the minced garlic, dry oregano, cumin, black pepper, and salt.
- c. Add the cubed pork to the bowl and thoroughly coat it with the spice mixture.
- d. Cover the bowl and let the pork marinate in the refrigerator for at least 1 hour or overnight for maximum flavor.
Cook the Mote Corn Grains.
- a. Rinse the mote corn grains under cold water to remove any dirt or debris.
- b. In a large pot, bring water to a boil and add the corn grains.
- c. Reduce the heat to a simmer and cook the corn grains for about 1 hour or until they become tender but still slightly chewy.
- d. Drain the cooked corn grains and set them aside for serving.
Boil the Potatoes.
- a. Scrub the small potatoes to remove any dirt, but do not peel them.
- b. In a separate pot, add the potatoes and cover them with water.
- c. Place the pot over high heat and bring it to a boil.
- d. Reduce the heat to medium and let the potatoes cook for about 15-20 minutes until they are easily pierced with a fork.
- e. Drain the potatoes and set them aside.
Prepare the Marinade.
- a. In a mixing bowl, combine the beer and freshly squeezed lemon juice.
- b. Tear the fresh mint leaves into smaller pieces and add them to the bowl.
- c. Stir the marinade ingredients together until well combined.
Marinate the Pork.
- a. Take the marinated pork cubes from step 1 and place them in a large resealable plastic bag.
- b. Pour the marinade over the pork, ensuring all the pieces are well coated.
- c. Seal the bag, removing as much air as possible, and place it in the refrigerator.
- d. Let the pork marinate for at least 2 hours or overnight for the best results.
Preheat the Grill.
- a. Preheat a grill to medium-high heat, ensuring it reaches a temperature of around 400°F (200°C).
Grill the Pork.
- a. Remove the marinated pork from the bag, discarding the excess marinade.
- b. Place the pork cubes on the preheated grill and cook them for about 15-20 minutes, turning occasionally, until they are nicely browned and cooked through.
- c. Use a meat thermometer to ensure the internal temperature of the pork reaches 145°F (63°C) for safe consumption.
Serve the Bolivian Chicharron Recipe.
- a. Arrange the grilled pork cubes on a serving platter.
- b. Serve them alongside the cooked mote corn grains and boiled potatoes.
- c. Garnish with additional fresh mint leaves, if desired.
- d. Enjoy this flavorful Bolivian Chicharron Recipe dish with family and friends!
