Prepare the chapaleles by mixing the mashed potatoes, flour, and a pinch of salt until a smooth dough forms. Divide the dough into 8 equal portions and shape into flat, round discs about 1/2 inch thick. Set aside.

Heat a large pot or Dutch oven over medium heat. Add onion and garlic with a drizzle of olive oil, sautéing until fragrant and slightly golden. This forms the flavour base for the dish.

Layer the potatoes, sweet potatoes, and corn on top of the onion mixture. Sprinkle with a pinch of salt, paprika, and cumin to season the vegetables.

Add the pork ribs and chicken on top of the vegetables. Season lightly with salt and pepper. Place the chorizos on top, ensuring an even layer for proper cooking.

Arrange the mussels and clams over the meat layer. Spread them evenly to allow all the shellfish to steam open during cooking, infusing the broth with their briny flavour.

Pour the white wine into the pot, letting it seep through the layers to create a flavourful broth. Add 1 cup of water or stock if additional liquid is needed to reach halfway up the pot. Cover the pot tightly with a lid.

Place the chapaleles over the seafood layer. Finally, cover everything with the cabbage leaves, sealing in the layers to steam and cook evenly.

Simmer the Curanto over low heat for 50–60 minutes, checking occasionally to ensure the liquid doesn’t evaporate entirely. Add small amounts of water if necessary. The dish is done when the potatoes are tender, the chapaleles are cooked through, and the mussels and clams have opened.

To serve, carefully remove the cabbage leaves and set them aside as a garnish. Plate the stew by scooping a mix of vegetables, meats, seafood, and chapaleles into bowls. Ladle the flavourful broth over the top, then garnish with fresh cilantro. Serve with crusty bread or traditional pebre salsa for an authentic Chilean touch.