Chilean Cazuela

[otterlyslick]

I recently made Chilean Cazuela, and it was the perfect comfort food! This traditional Chilean stew is hearty, flavorful, and packed with tender meat, fresh vegetables, and warming broth. Every spoonful feels like a warm hug—simple yet incredibly satisfying.

Ingredients:​

For the Broth & Meat:

• 1 lb beef shank or chicken thighs
• 8 cups water or beef/chicken broth
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon cumin
• 1 small onion, chopped
• 2 cloves garlic, minced

For the Vegetables:​

• 2 medium potatoes, peeled & halved
• 2 medium carrots, sliced
• 1 small pumpkin or squash, cut into chunks
• 1 ear of corn, cut into 3-4 pieces
• 1 handful green beans (optional)

For Garnish & Serving:​

• ½ cup cooked white rice (optional)
• 2 tablespoons fresh cilantro or parsley, chopped
• Lemon wedges for serving

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Instructions:​

1. Cook the Meat & Broth:
In a large pot, heat water or broth over medium heat. Add meat, onion, garlic, salt, pepper, paprika, and cumin. Simmer for 45 minutes (chicken) or 1.5-2 hours (beef) until tender. Skim off any impurities.

2. Add the Hard Vegetables:
Once the meat is tender, add potatoes, carrots, and pumpkin. Cook for 15 minutes.

3. Add the Corn & Green Beans:
Drop in the corn pieces and green beans (if using). Cook for another 10-15 minutes until all vegetables are soft.

4. Serve & Garnish:
Place a piece of meat, potato, pumpkin, and corn in each bowl. Ladle in the broth and sprinkle fresh cilantro or parsley on top. Serve with a scoop of rice and a squeeze of lemon for extra brightness!

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Conclusion:​

Cazuela is simple, wholesome, and packed with natural flavors. The combination of tender meat, soft veggies, and rich broth makes it a perfect one-pot meal. It’s one of those dishes that brings people together, and trust me, it tastes even better the next day!