Cazuela Chilena - Chilean Stew
The Cazuela Chilena is one of the most traditional dishes in the Chilean gastronomy. It is very traditional and very adaptable. You make it with lamb, chicken, pork, or the more traditional beef. Certain ingredients though are not optional: potatoes, pumpkin, and corn on the cob. It is comfort food in summer and especially winter. It is a great recipe to cook with our Clay Pomaireware Pots.
|Product Featured in this Recipe|
|Pomaireware Round Pot>|
For 4 Person(s)
- 1 lbs beef brisket
- 4 tbsp olive oil
- 1 onion, peeled and quartered
- 1 tsp oregano
- 1 tsp ground cumin
- salt to taste
- pepper to taste
- 8 small red or white potatoes
- 2 carrots, peeled and cut in four pieces
- 1 red or green bell peper cut in quarters
- 1 stalk celery, chopped
- 4 2-inch chunks pumpkin
- 1 cup rice
- 2 ears corn cut into four rounds
- 1 cup peas or green beans
- 1 tbsp parsley or cilantro
Cazuela Chilena - Chilean Stew Directions
- In a <a href="https://ancientcookware.com/pomaireware/pomaireware-round-pot-detail" target="_self"><strong>Chilean Clay Pot</strong></a>, or Olla de Greda, heat the oil and add the meat until well browned.
- Add the onion, oregano, cumin, salt and pepper and continue cooking for apporximately 5 mintues, stiring it with a wooden spoon.
- Add potatoes, carrots, bell pepper, celery, pumpkin and rice.
- Pour in enough water to cover the ingredients completely and bring to a boil. Reduce heat to low and simmer covered the meat becomes very tender. Adding more water if needed.
- Add corn, peas or green beans and simmer for an additional 10 minutes.
- Before serving, spinkle to top with chopped parsely (or cilantro).