Cazuela

Ingredients

Salt

to taste

Black pepper

to taste

Paprika

1 tablespoon

Cumin

1 teaspoon

Chicken broth

6 cups

Bell peppers

2, chopped (red and green for color)

Garlic

4 cloves, minced

Onions

1 large, diced

Carrots

2, sliced

Potatoes

3 medium, cubed

Pork

1 pound, cubed

Chicken

1 pound, cubed

Beef

1 pound, cubed

Fresh cilantro

for garnish

Lime wedges

for serving

Instructions

1. In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the cubed beef, chicken, and pork. Season with salt and pepper. Brown the meat on all sides, then remove it from the pot and set aside.
2. In the same pot, add the diced onions, minced garlic, and chopped bell peppers. Sauté until the vegetables are soft and fragrant, about 5-7 minutes.
3. Add the cubed potatoes and sliced carrots to the pot, cooking for an additional 5 minutes to slightly soften them.
4. Return the browned meats to the pot and pour in the chicken broth. Stir in the cumin, paprika, and additional salt and pepper to taste.
5. Increase the heat to bring the stew to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 2 hours, stirring occasionally, until the meats are tender and the flavors meld together.
6. Taste and adjust seasoning as needed. Serve the cazuela hot, garnished with fresh cilantro and lime wedges on the side, along with crusty bread if desired.