Cazuela
Chile's national stew, built on a non-negotiable trio of potato, squash, and a whole chunk of corn on the cob — rooted in the Mapuche soup 'corri,' later joined by Spanish-era additions like rice and beef.
Meat
Ingredients
- 2 lbs beef short ribs or chicken pieces
- 8 cups water or stock
- 2 ears corn, cut into rounds
- 2 potatoes, halved
- 1 lb pumpkin or squash, chunked
- 1/2 cup rice
- 1 cup green beans, cut
- 1 onion, chopped
- 1 tsp ground cumin
- 1 tsp paprika
- 1 bay leaf
- Salt, to taste
- Chopped cilantro, to garnish
Steps
- Simmer the beef or chicken with the onion, cumin, paprika, and bay leaf in the water or stock for 40-50 minutes, until tender.
- Add the corn rounds, potatoes, and pumpkin, and simmer for 20 minutes.
- Add the rice and green beans, and continue simmering for another 15-20 minutes, until everything is tender.
- Season with salt.
- Serve in deep bowls, making sure each portion gets a whole round of corn, garnished with cilantro.