Cazuela

Cazuela is a traditional Latin American stew, particularly popular in Chile and Peru. Its name derives from the Spanish word for a type of earthenware pot in which it is often cooked. The core ingredients typically include a large piece of meat, such as beef or chicken, along with a variety of vegetables like potatoes, carrots, corn on the cob, squash, and beans.

The preparation of cazuela usually involves simmering the meat in water or broth, allowing it to tenderize. Vegetables are added in stages, with heartier root vegetables cooked first, followed by softer ones. Seasonings are generally simple, often including garlic, onion, cumin, and cilantro. The broth itself is a key component, becoming rich and flavorful from the slow cooking of the meat and vegetables.

Cazuela is known for its hearty and comforting nature, often served as a main course. It is especially prevalent during colder months or as a restorative dish. Variations exist across regions, with different meats and vegetables reflecting local availability and culinary traditions. The dish emphasizes the natural flavors of its ingredients, making it a staple in many Latin American homes.