Teresa's Recipes
Cazuela
Cazuela is a beloved South American stew that brings together the warmth and richness of a variety of meats and vibrant vegetables. Traditionally prepared in a single pot, this comforting dish is perfect for sharing with family and friends during chilly evenings. Its hearty ingredients simmer together, creating a fragrant medley that will fill your home with irresistible aromas. The history of cazuela dates back to indigenous cultures, where communal cooking was a way to bring people together, and it continues to be a staple in many households today.
Ingredients
- to taste Salt
- to taste Black pepper
- 1 tablespoon Paprika
- 1 teaspoon Cumin
- 6 cups Chicken broth
- 2, chopped (red and green for color) Bell peppers
- 4 cloves, minced Garlic
- 1 large, diced Onions
- 2, sliced Carrots
- 3 medium, cubed Potatoes
- 1 pound, cubed Pork
- 1 pound, cubed Chicken
- 1 pound, cubed Beef
- for garnish Fresh cilantro
- for serving Lime wedges
Dietary Notes
- Servings: 6-8
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Calories: 500
- Fat: 20g
- Carbs: 40g
- Protein: 45g
- Sodium: 600mg
- Sugar: 5g
Instructions
- 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.
- 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.
- Add the cubed potatoes and sliced carrots to the pot, cooking for an additional 5 minutes to slightly soften them.
- 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.
- 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.
- 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.
Tips
- Feel free to add or substitute other vegetables like zucchini, peas, or corn for added flavor and nutrition.
- This stew can also be made in a slow cooker; just add all ingredients and cook on low for 6-8 hours.
- Serve with a side of avocado or a simple salad to complement the richness of the cazuela.