Cazuela (Cazuela)
Overview
Cazuela is Chile's most traditional soup, served so that each bowl contains a large piece of meat on the bone, a whole potato, a wedge of pumpkin and a piece of corn on the cob in a clear, flavourful broth. Rice, green beans, peppers and coriander are cooked in the broth, which is seasoned with garlic, oregano and cumin. It is a complete meal and a staple of family lunches, especially in winter. Each region has variations with beef, chicken, turkey or lamb.
Pictures
History
Cazuela is believed to combine Spanish stew traditions with local Mapuche cooking, using native ingredients such as potatoes, pumpkin and corn. The name comes from the clay pot in which it was originally cooked. It has long been considered a national dish of Chile, eaten in homes and in simple restaurants throughout the country. Similar soups with the same name are also found in other Latin American countries.
Main ingredients
Beef or chicken, potato, pumpkin, corn on the cob, green beans, rice. The soup is built on clear meat broth and is usually served hot. Diet: contains meat; usually gluten-free.
Recipe outline serves 4 · ~80 min
Ingredients
- 4 pieces beef or chicken on the bone
- 4 potatoes, peeled whole
- 4 wedges pumpkin, 2 corn cobs cut in half
- 100 g green beans, 50 g rice
- garlic, oregano, cumin
- coriander
Allergens: None of the 14 major allergens in the base recipe. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Simmer the meat with garlic and spices in 2.5 l water for 40 minutes.
- Add potatoes and pumpkin and cook for 10 minutes.
- Add corn, rice and beans and cook for 15 minutes.
- Serve one piece of each in every bowl with coriander.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.