Soups & stews
Porotos con Mazamorra
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
A thick Chilean summer stew of beans, pumpkin, basil and corn. For the mazamorra version, much of the corn is finely blended so its starch thickens the stew. A few whole kernels remain for texture.
Timing
- Preparation: about 20 minutes
- Cooking time: about 45 minutes
- Total time: about 65 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 390 kcal
- Protein
- ≈ 19.1 g
- Carbohydrates
- ≈ 64.8 g
- Fat
- ≈ 9.1 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Choclo uses entry A34 from the Peruvian INS, rather than sweetcorn. Fresh Frejol canario (INS T17) is an explicitly approximate reference for fresh Borlotti; varieties and maturity may differ. Hokkaido is used for the pumpkin. Carbohydrate values are available carbohydrates.
Choclo, grano fresco (INS Perú, A34, 2023)
Frejol canario fresco (INS Perú, T17)
Quantity assumptions and ingredient mapping
- 500 g fresh shelled borlotti beans, or frozen · ≈ 500 g · Assumed quantity / reference product
- 400 g peeled pumpkin, such as Hokkaido · ≈ 400 g · Assumed quantity / reference product
- 2 garlic cloves · ≈ 6 g · Assumed quantity / reference product
- 2 tbsp neutral oil · ≈ 27.3 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 500 g fresh shelled borlotti beans, or frozen
- 600 g choclo corn kernels, fresh or frozen
- 400 g peeled pumpkin, such as Hokkaido
- 150 g onion
- 2 garlic cloves
- 15 g fresh basil
- 2 tbsp neutral oil
- 800 ml water, plus a little more if needed
- 1 tsp mild paprika
- 0.5 tsp ground cumin
- 1 tsp salt, to taste
- 0.25 tsp black pepper
Instructions
- Rinse the beans. Cut the pumpkin into 2 cm cubes, dice the onion and chop the garlic. Thaw frozen corn.
- Heat the oil in a large saucepan. Soften the onion for 5 minutes, then briefly stir in garlic, paprika and cumin.
- Add the beans and 600 ml of the measured water. Bring to a boil, then simmer gently for 15–25 minutes until the beans are almost tender. Cook frozen beans according to their packet.
- Add the pumpkin and simmer for another 15 minutes. Add a little water if needed.
- Blend 400 g corn with the remaining 200 ml water and half the basil until smooth. Add to the stew with the remaining 200 g whole corn kernels.
- Simmer gently for 10 minutes, stirring regularly, until the corn is cooked and the stew is thick and creamy. Prevent it catching on the bottom. Chop and stir in the remaining basil, then season with salt and pepper.
