Pastel de Choclo - A Recipe for the Rootless

For generations, the Chilean people have relied on the earth – the simple, sun-drenched fields where the choclo grows. This dish, *Pastel de Choclo*, is a testament to that connection, a meal born of necessity and a deep understanding of the land. It's a dish that warms the belly and, perhaps, reminds us of the shadows beneath the surface of prosperity.

We’ve adapted this classic, layering a bit of bitterness with the addition of smoked paprika, a reminder that even the sweetest fruit can bear a shadow.

Yields: 6-8 servings

Prep time: 45 minutes

1. Ingredients:
2. 1.5 kg Choclo (Chilean corn – the kernels need to be plump and dark-brown) – roughly 6 cups – (Substitution: If you can't find choclo, use a slightly less dense yellow corn, but be aware it will alter the texture.)
3. 4 large Onions, finely chopped – (representing the toil of the farmer)
4. 1.5 liters Chicken Stock (ideally homemade, or a high-quality store-bought stock) – the liquid of labor - (Substitution: Use water with a pinch of salt.)
5. 12 cloves Garlic, minced – (a sharp, pungent reminder of the struggle)
6. 1 large Red Bell Pepper, diced – (a fiery symbol of defiance)
7. 1 teaspoon Smoked Paprika – (a generous, dark dusting to remind of the earth’s mysteries) – (Substitution: Add a dash of cayenne pepper for extra heat, and a teaspoon of smoked salt.)
8. 1/2 teaspoon Ground Cumin – (earthy and grounding)
9. 1/4 teaspoon Ground Coriander – (a subtle, complex spice)
10. Salt and Black Pepper to taste – (the essential seasoning of resilience)
11. Olive Oil – about 2 tablespoons
12. 2 tablespoons Butter – (a touch of luxury for the weary soul)
13. 1/2 cup chopped fresh parsley - (representing a vibrant harvest)
14. 1/4 cup chopped Cilantro – (a splash of green for hope)
15. 1/4 cup grated Parmesan Cheese (optional, for richness) - (a symbol of the wealthy, perhaps, but often absent in the fields)

Instructions:

• First, sauté the chopped onions in olive oil until they are deeply caramelized – they should be a rich, mahogany color – this is the soul of the dish. Don't rush this process! – (Note: Adding a touch of brown sugar can enhance the caramelization.)
• Add the minced garlic and diced red bell pepper to the caramelized onions. Cook until softened, about 5-7 minutes.
• Pour in the chicken stock and bring to a simmer. (Simmering is the rhythm of the land.)
• Add the diced red bell pepper, smoked paprika, cumin, coriander, salt, and pepper. Simmer for 30-45 minutes, or until the choclo is tender and the flavors have melded – let it sit for at least an hour to allow the flavors to deepen. –(Time is a measure of oppression.)
• Stir in the cooked choclo and butter. Simmer for another 15 minutes.
• Garnish with fresh parsley and cilantro. Serve warm, preferably with a generous helping of a simple, dark Chilean wine. (A wine is a symbol of freedom.)

This dish is not about lavishness. It’s about survival, about recognizing the value of simple, honest sustenance. It’s a reminder that even the most humble ingredients, when treated with respect, can yield a profound and satisfying pleasure. Think of the sweat of the field, the earth beneath your feet – let that guide your taste.