Cazuela is a flexible Chilean homemade stew dish which uses different varieties of meat depending on preference, typically served with a variety of ingredients, including pumpkin, tomatoes, green beans, chickens and more.
Origin & Cultural Significance
Cazuela originated from the Mapuche soup, which is also known as “corri”. Originally, it is made with pumpkin, tomatoes, green beans, corn or cornmeal, quinoa, red peppers, chilli, herbs and some wild animals and chickens.
Just like many other dishes, cazuela is also adapted to fit different seasons, such as summer and winter by adapting the meats and vegetables you choose to include.
In summer, cazuela is often served with green beans, peas, corn and tomatoes. While in winter, it usually has different ingredients, like potatoes, chard, carrots or spinach.
This dish gives off an iconic flavor that makes it nostalgic to every Chilean household. Though it can also be varied as to the way you prefer to prepare it.
Also, this dish can include a Chilean cornmeal called Chuchoca, egg or even rice as a thickener. Usually, It is served as a main dish with salads, cabbage or tomatoes.
Chilean Cazuela Recipe
Cazuela is a flexible Chilean homemade stew dish which uses different varieties of meat depending on preference, typically served with a variety of ingredients, including pumpkin, tomatoes, green beans, chickens and more.
Ingredients
- Beef Brisket – 1lb.
- Vegetable oil – 2 tbsp
- Onion, cut into quarters – 1 piece
- Bell Pepper, remove seeds and cut into quarters – 1 piece
- Oregano – 1 tsp
- Ground Cumin – 1 tsp
- Salt and Pepper
- Celery – 1 Stalk
- Corn, cut into thirds – 2 ears
- Carrots, peeled and cut into thirds – 2 pieces
- Red Potatoes, peeled – 6 small pieces
- Rice – 4 handfuls
- Pumpkin – 6 small pieces
- Green Beans, julienned - 1 handful
- Boiling water – 5-6 cups
Instructions
- Cut the meat into 6 portions.
- Heat 1 tablespoon of vegetable in a large pot over medium-high heat.
- Put salt and pepper on each side of the meat and then cook it for 3 minutes per side or until the meat turns brown. Remove and transfer the meat to a plate once done.
- Saute the onion, carrots, cumin, oregano, paprika, salt, and pepper for 3 minutes.
- Add the meat into the pot again, then add the potatoes, corn and rice.
- Pour about 2 litres of hot water to cover everything.
- Stir it a couple of times, then cover it to cook over medium heat. Let it simmer for 8 minutes.
- After 8 minutes, add in the green beans and cook for another 3 minutes. Sample taste the stew and add more seasonings if necessary.
- Serve it hot on a plate with a piece of meat, a potato, a portion of corn and a piece of pumpkin.
- Garnish the cazuela with cilantro and chopped parsley.
- Serve and enjoy it together with your family and friends!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 958Total Fat: 29gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 120mgSodium: 269mgCarbohydrates: 127gFiber: 14gSugar: 16gProtein: 48g