Cazuela
Sign in to saveCazuela ( or ) is the common name given to a variety of dishes, especially from South America. It receives its name from the cazuela (Spanish for 'cooking pot')—traditionally, an often shallow pot made of unglazed earthenware used for cooking. The ingredients and preparation vary from region to region, but it is usually a mid-thick flavoured stock obtained from cooking several kinds of meats and vegetables mixed together.
Key facts
- Prepared food.type
- Soup
- Prepared food.name
- Cazuela
- Prepared food.image
- Cazuela ecuatoriana.jpg
- Prepared food.image_size
- 250px
- Prepared food.caption
- An Ecuadorian cazuela
- Prepared food.main_ingredient
- Stock (meats and vegetables)
via Wikipedia infobox
Article
5 sectionsContents
- Chilean cazuelas
- Puerto Rican cazuela
- Other regional variations
- See also
- References
Cazuela ( or ) is the common name given to a variety of dishes, especially from South America. It receives its name from the cazuela (Spanish for 'cooking pot')—traditionally, an often shallow pot made of unglazed earthenware used for cooking. The ingredients and preparation vary from region to region, but it is usually a mid-thick flavoured stock obtained from cooking several kinds of meats and vegetables mixed together.
==Chilean cazuelas== thumb|A Chilean cazuela Cazuela is a typical dish of Chile. The most common types are made of chicken or beef, but there are also other types made from pork, lamb and turkey.