In Chile, there are dishes that carry the soul of the countryside, dishes that remind us of quiet afternoons, of family around a wooden table, of the land that feeds us. One of those dishes is cazuela—a hearty soup made with beef or chicken, pumpkin, corn, potatoes, and green beans. It is not fancy, not complicated, but it is warm, filling, and deeply comforting.
Memories of the Countryside
I still remember visiting my grandparents’ small house in the Central Valley. The fields stretched out wide, and the air smelled of earth and firewood. At midday, my abuela would bring out a large clay pot from the stove, steam rising with the aroma of herbs and vegetables. Inside was cazuela, bubbling with pieces of meat and golden broth.
She would say, “Aquí está la comida de verdad, de la tierra misma” (“Here is the real food, from the earth itself”).
Cazuela is not only food—it’s part of rural life. Farmers ate it after long hours in the fields, and families gathered around it to share warmth in the cool evenings. It is as Chilean as the mountains that frame our land.
What Makes Cazuela Special
Cazuela is a one-pot meal, generous and rustic. Each bowl is served with a whole chunk of meat or chicken, a big piece of potato, a slice of pumpkin, a cob of corn, and green beans. The broth is flavored with garlic, onion, oregano, and cilantro. Often, it is served with a side of rice, which you can add to the soup or eat alongside.
What makes it special is the way it combines simplicity with richness. Every spoonful carries the taste of fresh vegetables and tender meat. The broth warms you, the vegetables fill you, and the whole dish comforts you.
The Ritual of Serving
In my family, cazuela is served in deep bowls. Each person gets their own portion: one piece of meat, one potato, one chunk of pumpkin, one piece of corn, and some green beans. The broth is ladled over the top, steaming and golden. A sprinkle of chopped cilantro finishes it.
It is a dish that slows you down—you don’t rush through a cazuela. You savor it, you break apart the vegetables, you sip the broth, you let the warmth spread through you.
My Family Recipe for Cazuela
Ingredients (for 6 servings):
- 6 pieces of beef shank or chicken thighs (bone-in preferred)
- 2 liters water or beef/chicken broth
- 2 cloves garlic, minced
- 1 onion, quartered
- 2 carrots, cut into large pieces
- 6 medium potatoes, peeled
- 6 slices of pumpkin (zapallo)
- 2 ears of corn, cut into halves or thirds
- 200 g green beans, trimmed
- 1 tsp dried oregano
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Cooked white rice, to serve on the side
Step by Step Preparation
- Prepare the Broth
- In a large pot, place the meat (beef or chicken). Cover with water or broth and bring to a boil. Skim off any foam that rises.
- Flavor Base
- Add garlic, onion, and oregano. Season with salt and pepper. Let it simmer for 30–40 minutes until the meat is tender.
- Add Vegetables
- Place carrots, potatoes, and pumpkin into the pot. Cook until they begin to soften, about 15 minutes.
- Corn and Beans
- Add corn and green beans. Continue cooking until all vegetables are tender but not falling apart.
- Serve
- Place one piece of meat, one potato, one chunk of pumpkin, one piece of corn, and some beans in each bowl. Ladle hot broth over the top.
- Garnish with fresh cilantro. Serve with a side of white rice.
Why We Love It
Cazuela is not just soup. It is tradition, memory, and care all in one bowl. It carries the taste of the countryside into the city, into modern kitchens, into every Chilean home.
It is the dish that greets you after a long journey, that warms you on cold winter days, that gathers family together without effort. It teaches us that food doesn’t have to be complicated to be meaningful—it just has to be made with love.
And in every spoonful of cazuela, you will find that love, carried down through generations.
