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ToggleCazuela is Chile in a bowl, homely and generous, brimming with broth, tender meat, and sun bright vegetables. It is the dish families reach for when evenings grow cool and appetites honest. Steam curls from the pot, carrying the scent of herbs and corn, promising warmth long before the first spoonful.
What sets it apart is the way each element keeps its shape and character. A potato holds firm, a piece of squash softens to silk, a cob of corn offers sweet bites. Nothing is hidden. The broth binds it all with savoury depth, yet every spoon shows the landscape of the meal.
You meet it in city markets and village kitchens alike. It welcomes travellers coming in from long roads, and comforts students away from home. Cazuela suits a quiet lunch or a long Sunday table. It feels both practical and celebratory, which is why it rarely falls out of favour.
Want to dive deeper into Chilean Cuisine? Don’t miss our post on 27 Traditional Chilean Foods to Try
What Is Cazuela?
Cazuela is a clear soup built around large, recognisable pieces. A cut of beef or chicken simmers gently with onion, garlic, and bay, then welcomes pumpkin, potato, carrots, and corn. The broth stays bright and aromatic, the vegetables cook in their own time, and the meat turns yielding without losing its bite.
A hallmark is the whole cob segment nestled in the bowl. You nibble sweet kernels straight from it, then chase a piece of squash that melts against the spoon. Some cooks add green beans or rice, others prefer a purer broth. A scatter of parsley brings fresh colour at the end.
The serving is straightforward. A deep bowl receives meat and vegetables, then ladles of broth. Pebre on the side adds a lively kick. Bread takes care of the last drops. It is food that asks for unrushed eating, the kind that invites talk between mouthfuls and leaves the table warmed.
Ingredients and Taste
Typical ingredients include beef short rib or chicken on the bone, onion, garlic, bay leaf, oregano, parsley, potatoes, pumpkin, carrots, green beans, and corn. Some add rice for body or use marrow bones for richness. Salt and pepper guide the seasoning, and a squeeze of lemon can brighten the finish.
The taste sits comfortably between clean and hearty. The broth carries savoury notes from bones and aromatics, while pumpkin lends a gentle sweetness. Potato and rice offer calm ballast. Corn brings freshness. Each spoonful moves from soft to firm, from mellow to bright, without becoming heavy or muddled.
Quality rests on patience. A slow simmer coaxes flavour without clouding the stock. Vegetables go in stages, so nothing collapses. Serve with pebre for a spark of chilli and coriander or add a pinch of cumin if you like a deeper line. Leftovers settle nicely and taste even rounder next day.
A Taste of History
Cazuela grows from a meeting of traditions. Mapuche cooking prized stews that respected the produce of the season. Spanish settlers brought new cuts of meat and kitchen techniques. Over time, families blended methods until a distinctly Chilean pot took shape, generous, seasonal, and firmly rooted in home life.
Its spread followed the rhythms of the countryside. Farms provided squash, corn, and potatoes, while local beef and chicken supplied strength. The dish suited long days outdoors and cool evenings near the stove. Each region nudged the recipe with what grew best, keeping the spirit while adjusting the details.
Today, cazuela bridges past and present. It sits on restaurant menus and family tables without fuss. Students learn it as a first serious soup. Grandparents judge it with a knowing spoon. It remains a dish that tells a story of land and people, one clear broth and bright vegetable at a time.
How to Make Cazuela (Meat and Vegetable Soup)
Cazuela is Chile’s most comforting home cooked meal, a rustic soup brimming with tender meat, potatoes, pumpkin, corn, and rice. Each spoonful carries the essence of Chilean countryside cooking: simple, hearty, and full of soul. The process is steady and nurturing, allowing flavours to mingle beautifully in a rich broth. See the recipe card at the bottom for printable directions
Ingredients
- 800 g beef short ribs or chicken pieces (on the bone)
- 2 litres water
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and cut into chunks
- 2 medium potatoes, peeled and halved
- 300 g pumpkin or butternut squash, peeled and cut into large cubes
- 1 ear of corn, cut into 4 pieces
- 100 g rice
- 1 tbsp vegetable oil
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp oregano (dried)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or coriander, chopped (for garnish)
Cooking Instructions
Step 1: Prepare the meat
Rinse the beef or chicken pieces under cold water and pat dry. In a large pot, heat the vegetable oil over medium heat. Add the meat and sear lightly on all sides until golden. This enhances the flavour of the broth.
Step 2: Build the flavour base
Add the chopped onion and minced garlic to the pot. Cook for about 3 minutes until the onion softens and turns translucent. Sprinkle in the paprika, cumin, and oregano, stirring to coat the meat evenly with spices.
Step 3: Simmer the broth
Pour in the water and bring it to a gentle boil. Skim off any foam that rises to the surface for a clearer broth. Lower the heat and let it simmer uncovered for about 30 minutes, allowing the meat to release its rich flavour.
Step 4: Add root vegetables
Place the potatoes and carrots into the simmering broth. Cook for 10 minutes, then add the pumpkin cubes. These vegetables create the traditional thickness and sweetness characteristic of Cazuela.
Step 5: Incorporate the rice
Add the rice directly to the pot and stir gently. The rice will absorb the broth, giving the soup body. Avoid stirring too often afterward to keep the vegetables intact.
Step 6: Add the corn
Slide in the corn pieces, ensuring they are submerged in the broth. Let the soup simmer for another 20 minutes, or until the meat and vegetables are fully tender.
Step 7: Season to taste
Taste the broth and adjust the seasoning with salt and freshly ground pepper. A well balanced Cazuela should taste savoury with subtle sweetness from the vegetables.
Step 8: Check texture and doneness
Ensure the rice is tender but not mushy, and the pumpkin holds its shape. If the broth has reduced too much, add a little hot water to reach the desired consistency.
Step 9: Rest and garnish
Turn off the heat and let the Cazuela rest for 5 minutes before serving. This helps the flavours settle and deepen.
Step 10: Serve the Cazuela
Ladle into deep bowls, ensuring each portion has a piece of meat, potato, pumpkin, and corn. Sprinkle freshly chopped parsley or coriander on top. Serve with crusty bread and a drizzle of fresh lemon juice for brightness.
Variations and Substitutions
- Meat options: Use chicken thighs, beef brisket, or lamb shoulder depending on preference.
- Pumpkin substitute: Butternut squash or sweet potato works well if Chilean zapallo is unavailable.
- Corn: Frozen corn on the cob sections can replace fresh corn when out of season.
- Rice substitute: Pearl barley can be used for a heartier texture.
- Herbs: Fresh oregano can be added at the end for a more aromatic finish.
Cooking Tips for Perfect Cazuela
- Always sear the meat before simmering for a richer base.
- Do not over stir once vegetables are added; Cazuela is meant to have large, intact pieces.
- Skim the broth during the early simmering stage for a clearer presentation.
- Use bone-in meat for depth of flavour and natural richness.
- Serve immediately after resting to enjoy the broth at its most aromatic point.
Chilean Cazuela (Meat and Vegetable Soup)
Equipment
- Large pot
- Knife and cutting board
- Ladle
- Spoon
- Bowl for serving
Ingredients
- 800 g beef short ribs or chicken pieces on the bone
- 2 litres water
- 1 large onion finely chopped
- 2 cloves garlic minced
- 2 medium carrots peeled and cut into chunks
- 2 medium potatoes peeled and halved
- 300 g pumpkin or butternut squash peeled and cut into large cubes
- 1 ear of corn cut into 4 pieces
- 100 g rice
- 1 tbsp vegetable oil
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp oregano dried
- Salt and freshly ground black pepper to taste
- Fresh parsley or coriander chopped (for garnish)
Instructions
- Rinse the beef or chicken pieces under cold water and pat dry. In a large pot, heat the vegetable oil over medium heat. Add the meat and sear lightly on all sides until golden. This enhances the flavour of the broth.
- Add the chopped onion and minced garlic to the pot. Cook for about 3 minutes until the onion softens and turns translucent. Sprinkle in the paprika, cumin, and oregano, stirring to coat the meat evenly with spices.
- Pour in the water and bring it to a gentle boil. Skim off any foam that rises to the surface for a clearer broth. Lower the heat and let it simmer uncovered for about 30 minutes, allowing the meat to release its rich flavour.
- Place the potatoes and carrots into the simmering broth. Cook for 10 minutes, then add the pumpkin cubes. These vegetables create the traditional thickness and sweetness characteristic of Cazuela.
- Add the rice directly to the pot and stir gently. The rice will absorb the broth, giving the soup body. Avoid stirring too often afterward to keep the vegetables intact.
- Slide in the corn pieces, ensuring they are submerged in the broth. Let the soup simmer for another 20 minutes, or until the meat and vegetables are fully tender.
- Taste the broth and adjust the seasoning with salt and freshly ground pepper. A well balanced Cazuela should taste savoury with subtle sweetness from the vegetables.
- Ensure the rice is tender but not mushy, and the pumpkin holds its shape. If the broth has reduced too much, add a little hot water to reach the desired consistency.
- Turn off the heat and let the Cazuela rest for 5 minutes before serving. This helps the flavours settle and deepen.
- Ladle into deep bowls, ensuring each portion has a piece of meat, potato, pumpkin, and corn. Sprinkle freshly chopped parsley or coriander on top. Serve with crusty bread and a drizzle of fresh lemon juice for brightness.