Place the beef or chicken in a large pot and pour in the water. Bring to a boil over medium high heat. Skim off any foam or impurities that rise to the surface for a clear broth. Add salt, pepper, cumin, and paprika. Reduce the heat to medium and let simmer for 30 minutes to tenderize the meat.

While the meat simmers, dice the onion and mince the garlic. Add them to the pot. Stir gently to ensure they evenly distribute, enhancing the flavour of the broth. Let cook for another 10 minutes until the onion becomes translucent.

Add the carrots and potatoes to the pot. These hearty vegetables require more cooking time to soften properly. Cover the pot partially to retain moisture while preventing overflow. Simmer for 15 minutes.

Introduce the pumpkin or squash and corn pieces to the pot. These vegetables lend sweetness and a velvety texture to the broth. Stir carefully to avoid breaking the tender meat.

Optional: If using rice, rinse it under cold water to remove excess starch, then add it to the pot. This step adds depth and body to the soup. Stir occasionally to prevent the rice from sticking to the bottom.

Add the green beans during the last 10 minutes of cooking to retain their vibrant colour and tender crisp texture. Taste the broth and adjust the seasoning with more salt or pepper, if needed.

Once the vegetables are tender and the meat easily separates from the bone, remove the pot from heat. Stir in the chopped cilantro and parsley for a fresh, herbal finish. Let the soup rest for 5 minutes to allow the flavors to meld.

Serve the cazuela in deep bowls, ensuring each portion contains a piece of meat, a variety of vegetables, and a ladle of broth. Garnish with extra cilantro or parsley, if desired. Accompany with lime wedges for a zesty touch and a side of crusty bread or pebre salsa.