Cazuela

From Wikipedia, the free encyclopedia

This article or section does not adequately cite its references or sources.
Please help improve this article by adding citations to reliable sources. (help, get involved!)
Any material not supported by sources may be challenged and removed at any time. This article has been tagged since March 2007.

Cazuela (as it is named in Chile) is a Spanish-originated soup. It's a mid-thick rich flavoured stock obtained from cooking several kinds of meats and vegetables mixed together. The most common types of Cazuelas in Chile are the chicken or beef, but there's also another type made from Pork that's very popular.

The typical Cazuela in one dish contains: a piece of meat (it can be a piece of rib in the case of beef, or a leg of chicken), a potato and a piece of pumpkin, and the stock obtained from boiling this. Complementary to these components can be: cooked rice (in the stock), green beans, celery branchs, sliced carrots, baby onions, garlic, baby cabbage, among others. In summer the cazuela is accompanied by a big yellow piece of sweetcorn, cooked apart or in the same stock.

Retrieved from "http://en.wikipedia.org../../../c/a/z/Cazuela.html"
In other languages