Pastel de Choclo

22 Feb

DSC05936Choclo is corn in Spanish and, boy, have I discovered this great food while here in Chile.

This is a national treasure called “Pastel de Choclo” (corn pie.) It is a layered dish with a chicken leg on the bottom and some minced meat, black olives, raisins, corn and a little milk with sprinkles of sugar throughout, very simple. Served hot, hot, hot in a black earthenware bowl it is “Muy rico.”

Here is the recipe…

Pastel de Choclo

Quantity persons: 4 


  • 6 corn
  • 4 pieces of chicken (to taste)
  • 1/4 kg minced meat
  • 2 onion (s) diced
  • 1 cup (s) milk
  • 2 clove (s) garlic (s)
  • 8 olives (s) black
  • raisins to taste
  • oil
  • pinch of cumin
  • salt and pepper to taste


In a pan with hot oil fry meat, previously seasoned with salt, pepper, garlic powder and cumin. Add the onion and raisins; cook all for 10 minutes over low heat.

Wash chicken, drain and season. Fry in a pan with hot oil for 20 minutes.

Peel the corn well. Grind and chop or grate. Mix the corn puree with milk. Season with salt and oil.

Butter four individual clay bowls, put a layer of ground corn in each bowl, add some meat, a piece of chicken, olives and finally cover with ground corn again. Alternatively sprinkle sugar.

Bake about 25 minutes and simmer another 15 minutes over high heat. (These clay bowls are great. You can use them in the oven and on top of the stove.)

Serve at once piping hot in the same clay bowl.

One Response to “Pastel de Choclo”

  1. Ursula Freer February 22, 2013 at 7:50 pm #

    Yum, I will make sure my cook saw this one!

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