Chilean Cazuela (Meat and Vegetable Soup)

Cazuela is a dish that captures the essence of Chilean comfort food. This hearty meat and vegetable soup is a staple in households across the country, offering nourishment and warmth on chilly days or as a satisfying centrepiece for family meals.

Its rich broth, tender chunks of meat, and vibrant array of vegetables make it a dish that feels like a hug in a bowl. Whether shared during celebrations or enjoyed as a simple weekday meal, Cazuela embodies the soul of Chilean cuisine: simple, wholesome, and deeply satisfying.

What Is Cazuela?

Cazuela is a one pot dish that combines meat, vegetables, and spices into a flavourful, aromatic soup. The name itself, derived from the Spanish word for “pot,” hints at its humble origins and practical preparation.

Typically, the dish features bone-in cuts of beef, chicken, or even lamb, simmered slowly with a variety of vegetables to create a robust broth.

In Chile, Cazuela is more than just food, it’s a tradition. Each bowl is served with care, ensuring every guest receives a generous helping of meat, vegetables, and broth.

It’s common to find this dish on tables across the country, from bustling urban kitchens to quiet rural homes, always accompanied by the warmth of shared moments and good company.

Ingredients and Taste

The beauty of Cazuela lies in its simplicity and the freshness of its ingredients. A traditional version starts with a flavourful base of meat; beef shanks and chicken are popular choices, combined with water and lightly seasoned with salt, pepper, and sometimes a touch of cumin.

From there, the dish comes to life with the addition of vegetables: squash, corn on the cob, potatoes, and carrots are staples, offering a range of colours and textures. Often, a handful of rice or noodles is added, giving the soup a satisfying heartiness.

The taste of Cazuela is as comforting as its aroma. The broth, simmered for hours, takes on a deep, savoury flavour from the meat and vegetables, while the starchiness of the potatoes and squash adds a silky richness.

Each spoonful offers a balance of tender meat, sweet bursts from the corn, and the earthy warmth of the broth. It’s a dish that invites you to savour every bite, feeling nourished and grounded with every taste.

A Taste of History

The origins of Cazuela can be traced back to a fusion of indigenous Mapuche cooking traditions and Spanish colonial influences.

The Mapuche, the indigenous people of central and southern Chile, prepared hearty stews using native ingredients like potatoes, corn, and squash, all of which are still central to the dish today.

When Spanish settlers arrived, they introduced European techniques, such as simmering meat to create rich broths, blending the two culinary traditions into what we now know as Cazuela.