Translation...............
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.