Receta de Porotos con Riendas

Porotos con riendas – Receta paso a paso

Un plato increíble y maravilloso: uno de los platos más transversales de Chile, que se come en todo el país y que ya es un clásico de nuestra cocina.

Sin duda una receta que es parte de nuestro emblema gastromómico y parte del ADN de las tradiciones chilenas.

Esta preparación es típica de los trabajadores, de las madres, de las abuelas, ¡De todos! ¿Quieres aprender a preparar unos exquisitos porotos con riendas? Atentos entonces a la siguiente receta paso a paso.

Receta de Porotos con riendas

3 de 49 votos
Categoría: platos principalesCocina: chilenaDificultad: medio


Tiempo de preparación





Aprende paso a paso, con fotos y videos, cómo preparar unos exquisitos y tradicionales porotos con riendas.


  • 2 tazas de porotos burros (remojados de un día para otro)

  • 400 gramos de zapallo pelado y picado en cuadritos

  • 2 cucharadas de aceite

  • 1 cebolla grande picada en cuadritos

  • 2 dientes de ajo

  • 1 cucharadita de ají color

  • ½ cucharadita de orégano

  • 1 pizca de comino molido

  • ¼ de paquete de tallarines

  • Sal a gusto


  • Enjuagar los porotos y ponerlos a cocer en abundante agua. Una vez cocidos, reservarlos en su caldo de cocción.
  • Aparte, en una olla, hacer un sofrito con el aceite, la cebolla y el ajo. Sudar suavemente, y agregar el ají de color, el orégano y el comino molido.
  • Agregar los porotos al sofrito, el zapallo y el caldo de cocción hasta cubrir, reservando el exceso de caldo en un envase aparte.
  • Cocinar la mezcla anterior a fuego suave durante unos 5 minutos.
  • Agregar los tallarines revolviendo en forma constante para que no se peguen.
  • Cocinar unos 10 minutos, rectificar la sazón y dejar reposar unos minutos.
  • Servir caliente con un sofrito de longaniza en rodelas o desmenuzada.



  • Durante la cocción de los porotos agregar una rama de apio y cuero de chancho para darle más sabor.
  • Si no tienes cuero de chancho puedes usar una chuleta de cerdo vetada.

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