South American Pork Recipes
A tour of South America through pork: 9 authentic dishes, each tied to a real country and region, each with its cultural story and dietary swaps built in.
9 recipes
ChoripánMendoza, Argentina · easy · 1 h 5 minA grilled fresh chorizo split and tucked into crusty bread with a generous spoon of garlicky chimichurri, the opening act of every asado.
Choripán FeijoadaRio de Janeiro, Brazil · medium · 3 hBrazil’s black-bean and smoked-meat feast, simmered for hours and served with rice, greens, orange, and farofa.
Feijoada Bandeja PaisaAntioquia, Colombia · medium · 1 h 30 minA groaning platter of red beans, rice, chicharrón, beef, chorizo, fried egg, plantain, and arepa.
Bandeja Paisa Pan con ChicharrónLima, Peru · medium · 2 hCrisp fried pork and sweet camote layered in a soft roll with tangy salsa criolla, the definitive Lima weekend breakfast sandwich.
Pan con Chicharrón Feijão TropeiroMinas Gerais, Brazil · easy · 40 minBeans tossed with toasted cassava flour, bacon, sausage, egg, and collard greens, the filling lunch of Minas Gerais.
CompletoCentral Valley, Chile · easy · 25 minA hot dog buried under diced tomato, mashed avocado, sauerkraut, and mayonnaise, Chile's overloaded snack-lunch.
Completo Pan de Jamón (Ham Bread)Caracas, Venezuela · advanced · 2 h 15 minA soft, lightly sweet enriched loaf rolled into a spiral around smoked ham, bacon, green olives and raisins, the Venezuelan Christmas bread.
Pan de Jamón (Ham Bread) Fricasé PaceñoLa Paz, Bolivia · medium · 2 h 20 minA warming La Paz pork stew in a golden, spicy yellow-chili broth, served with mote (hominy) and chuño.
Fricasé Paceño Farofa (Brazilian Toasted Cassava Flour)Rio de Janeiro, Brazil · easy · 25 minRaw cassava flour toasted in butter and bacon fat with onion and garlic until golden, sandy and crunchy, spooned over feijoada, rice and beans and churrasco.
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