World Cuisines

Cazuela

Chile

Chile's restorative broth: beef or chicken simmered with a whole corn cob round, pumpkin, potato and rice, served as soup and main in one bowl.

What it is

Chile's restorative broth: beef or chicken simmered with a whole corn cob round, pumpkin, potato and rice, served as soup and main in one bowl. Ingredients: beef shank or chicken, corn on the cob rounds, pumpkin wedges, potatoes, rice or chuchoca, green beans, carrots, onion, garlic, oregano, cilantro, cumin. Recipe: 1) Simmer the meat in seasoned water; skim. 2) Add vegetables by cooking time, corn and pumpkin in big proud pieces. 3) Add a handful of rice to the broth. 4) Finish with cilantro. Serve: in wide bowls, each with its meat, cob, pumpkin and potato — winter's answer in the Chilean countryside. Flavor: clear, sweet, homey warmth. History: the cazuela blends Spanish broth cookery with Mapuche ingredients (corn, pumpkin, potato are all native); it is the soup Chilean grandmothers prescribe for everything. See also: Pastel de Choclo, Empanadas de Pino.

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