Cazuela

Cazuela refers to both a traditional Chilean dish and the cooking vessel used to prepare it. Cazuela is a term used to describe a family of soups or stews made with various meats and vegetables cooked together in an unglazed earthenware pot called a cazuela (Spanish for "casserole" or "cooking pot").

Chilean cazuela can be made with a variety of proteins, including pork, goat, lamb, turkey, or llama, but the most popular versions use chicken (cazuela de ave) or beef (cazuela de vacuno). It's made by boiling the meat in one pot with chopped onions and carrots, while the rest of the ingredients are boiled separately in separate pots. All of the components come together only when the dish is served.

A bowl of cazuela is typically served with squash, potatoes, corn, and rice to accompany the meat. It is typically topped with fresh parsley, coriander, or aji verde (spicy green sauce). Leftovers from the meal are typically saved and used to make carbonada.

In addition to carbonada, the ingredients in a Chilean cazuela are known to shift with the seasons. Cazuela de ave (pictured below) is typically made with corn, green beans, and peas in the summer, while rice or polenta is often added in the winter.

In the summer, corn, peas, green beans, and tomatoes are commonly used, whereas in the winter, potatoes, carrots, spinach, or chard are commonly used. It's a hearty and filling soup that goes well with crusty bread and pebre salsa, no matter the season.