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Loading...A classic Dominican countryside dish made by slowly simmering cracked dried corn with pork until creamy and rich. Smoky pork belly, garlic, and fresh cilantro create deep, hearty flavors, while crushed chicharrón on top adds irresistible crunch. This comforting one-pot meal is traditionally served with avocado slices and pickled red onions on the side.
Prep Time20 mins
Cook Time90 mins
Total Time110 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 620 kcalCalories
- 32 gFat
- 11 gSaturated Fat
- 48 gCarbs
- 6 gFiber
- 4 gSugar
- 34 gProtein
- 980 mgSodium
- 720 mgPotassium
- 90 mgCalcium
- 5 mgIron
- 28 mgVitamin C
- 95 mcgVitamin A
Ingredients
For the cracked corn
- 2 cups cracked dried white corn (maíz trillado)
- 6 cups cold water for soaking
- 1 tsp salt
For the pork
- 1.5 lbs smoked pork belly, cut into 1-inch chunks
- 2 tbsp olive oil
- 1 tsp freshly ground black pepper
For the seasoning base
- 1 large yellow onion, finely chopped
- 1 red bell pepper, finely chopped
- 6 garlic cloves, minced
- 2 tsp dried oregano (preferably Dominican)
- 1 tsp ground cumin
- 1/2 tsp dried thyme
- 1 cup chicken broth or water
To finish
- 1/2 cup crushed pork cracklings (chicharrón)
- 1/2 cup chopped fresh cilantro
- 1 tsp salt, or to taste
- 1 avocado, sliced, for serving
Directions
- Place the cracked corn in a large bowl, cover with cold water and 1 tsp salt, and soak for at least 4 hours or overnight; drain well before cooking.
- Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the smoked pork belly chunks and brown them on all sides for 6 to 8 minutes until lightly crisped.
- Add the onion, red bell pepper, garlic, oregano, cumin, and thyme to the pot. Sauté for 4 to 5 minutes until the vegetables soften and become fragrant.
- Stir in the soaked and drained cracked corn along with the chicken broth. Bring the mixture to a boil, then reduce the heat to low and cover.
- Simmer gently for 60 to 75 minutes, stirring every 10 minutes to prevent sticking, until the corn is tender and the mixture has thickened into a creamy, porridge-like consistency; add hot water in 1/4-cup increments if it gets too dry.
- Stir in the chopped cilantro and season with salt to taste. Cook uncovered for another 5 minutes to let the flavors meld.
- Remove from heat and let the chenchén rest for 5 minutes; the texture should be thick, creamy, and spoonable.
- Serve hot in bowls, topped generously with crushed pork cracklings and accompanied by sliced avocado on the side.
Cook’s Notes
- Soaking the corn overnight is essential; rushed soaking will leave the kernels hard and unpleasant in the final dish.
- Smoked pork belly gives the most authentic flavor, but you can substitute salt pork or fresh pork shoulder with an extra pinch of smoked paprika.
- Stir frequently during the long simmer to prevent the bottom from scorching and to encourage creaminess as the corn breaks down.
- For a richer texture, mash about 1/4 of the cooked corn against the side of the pot before adding the cilantro.
- Serve traditionally with sliced avocado, pickled red onions, and a squeeze of lime to cut through the richness.
