Cazuela

A cazuela is a broad category of dishes, primarily from South American cuisine, referring to a hearty stew. The name derives from the Spanish word for a cooking pot, traditionally an earthenware pot, in which the stew is prepared and often served.

The specific ingredients and preparation methods for cazuela vary widely depending on the region and available ingredients. However, common features include a flavorful broth, often based on meat (beef, chicken, pork, lamb) or seafood, and a variety of vegetables such as potatoes, squash, corn, carrots, and beans. Herbs and spices are also used to enhance the flavor.

Cazuela is typically served hot and can be enjoyed as a main course, particularly during colder months. It is considered a comfort food in many South American countries and represents a significant part of their culinary heritage. Variations exist across countries like Chile, Argentina, Peru, Colombia and Ecuador, each showcasing local ingredients and flavors. For instance, the Chilean cazuela often includes a large piece of meat on the bone and is served with a clear broth, while other variations may have a thicker, more creamy broth.