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Chancho a LA Chilena

A braised pork loin stew flavored with onions, garlic, carrot, celery, herbs, and red wine vinegar.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Oregano and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 791 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Chancho a LA Chilena

Timeabout 3 hours

Ingredients

Directions

Braise the pork

  1. Heat the oil in a large flameproof casserole and brown the meat lightly all over.

  2. Add all the other ingredients to the casserole with enough water to cover.

  3. Bring to a boil, cover, reduce the heat, and simmer gently until the meat is tender, about 3 hours.

Cool and serve

  1. Allow the meat to cool completely in the stock, then remove to a serving platter.

  2. Reserve the stock for another use.

  3. Serve the pork sliced with Salsa de Aji Colorado (Red Pepper Sauce).

Nutrition, whole recipe (rough)

468Calories
30 gProtein
29 gFat
23 gCarbs
What these numbers assume: 13 portions
IngredientPortion assumedkcal
Pork100g cooked242
Olive Oil1 tbsp (14g)119
Onion1 medium (110g)44
Carrot1 medium (61g)25
Cumin1 tsp ground (2.1g)8
Celery1 stalk (40g)6
Black Pepper1 tsp ground (2.3g)6
Oregano1 tsp dried (1.8g)5
Garlic1 clove (3g)4
Thyme1 tsp dried (1.4g)4
Vinegar1 tbsp (15ml) distilled3
Bay Leaf1 leaf (0.6g)2
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Oregano + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together791 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Clove + thymetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Garlic + oreganotop 2% of all pairs
    Smell alikemoderate
    Cooked together3,756 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Boneless pork loin
Provides the meat that becomes tender and sliceable through long, gentle simmering.
Onions
Soften and sweeten as they cook, adding savory depth to the stock.
Red wine vinegar
Adds acidity that brightens the stew and balances the richness of the pork.
Garlic
Contributes pungent aroma that mellows and becomes savory during simmering.

The step that matters

Simmering until tender. Keeping the liquid at a gentle simmer, rather than a hard boil, lets collagen in the pork break down slowly. Boiling hard toughens the muscle fibers and can leave the meat dry and stringy.

Swap the clove

How well each one fits the dish's main ingredients (pork, onion, garlic, carrot, celery, oregano, thyme):

  1. Marjoramfits better
  2. Cuminfits better
  3. Parsleyfits better
  4. Clovethe original

Fit is the average pairing score against pork, onion, garlic, carrot, celery, oregano, thyme. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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