Cazuela
Type | Soup |
---|---|
Main ingredients | Stock (meats and vegetables) |
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Cazuela (Spanish pronunciation:
Chilean cazuelas
The cazuela is a typical dish of Chile. The most common types are made of chicken or beef, but there are also other types made from pork, lamb and turkey.
One of the most important facts about Chilean cazuela is that it is made by cooking all the ingredients separately and uniting them when serving in the plate. A typical dish of Chilean cazuela is made by boiling the meat (normally beef or chicken) with chopped onions and carrots. All the rest of the ingredients are boiled separately in individual pots, but the stock from the meat is complemented with the stock from the boiling of the vegetables; the plate is served accompanied of a piece of
or ají verde.The cazuela is typically eaten by consuming the liquid stock first, then eating the meat and larger vegetables (e.g. potatoes, large piece of squash or carrot) last. However, the meat and larger vegetables can also be sliced up within the liquid stock and can be eaten simultaneously with the liquid stock. Normally the leftovers are chopped, mixed with green peas and made into another stew called carbonada.
The Chilean cazuela shares roots with a Mapuche stock called "korrü".[3]
Peruvian cazuela
Cazuela is a typical dish of the Amazonas region in Peru. The dish is prepared and cooked differently in each province or district of the Amazonas.
In
A few minutes before taking the saucepot out of the fire, they add some milk and vermicelli noodles (also called cabello de ángel noodles). The cazuela should be made to have sufficient broth or juice to be able to be served as a soup.
Colombian cazuela
Cazuela is a typical dish of the Caribbean and Antioquia regions in Colombia. The dish is prepared and cooked differently in each region of Colombia.
In general, the
Puerto Rican cazuela
In
Other regional variations
In southern Arizona, cazuela (sometimes spelled casuela) is generally made with carne seca or machaca (two varieties of dried beef) with potatoes, garlic, green chiles, and herbs.[5]
See also
References
- ^ "cazuela". dle.rae.es. Retrieved 2023-08-08.
- ISBN 84-96191-07-9.
- ^ Sonia Montecino Aguirre. "Cocinas mestizas de Chile. La olla deleitosa". Museo Chileno de Arte Precolombino. Archived from the original on 2011-12-26.
- ^ "Puerto Rican Cazuela".
- ^ Tom Stauffer. "Sopa season". tucsoncitizen.com. Archived from the original on 2016-03-03. Retrieved 2013-01-20.