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. A notable characteristic of Chilean cazuela is that it is made by cooking all the ingredients separately and uniting them when serving on the plate. A typical dish of Chilean cazuela is made by boiling the meat (normally beef or chicken) with chopped onions and carrots. All the rest of the ingredients are boiled separately in individual pots, but the stock from the meat is complemented with the stock from the boiling of the vegetables; the plate is served accompanied of a piece of
squash or zapallo camote in Spanish, one big potato or a couple of small potatoes,
green beans, previously cooked
rice and a piece of
sweetcorn. It is normally topped with a bit of fresh
coriander,
parsley or ají verde. Cazuela is typically eaten by consuming the liquid stock first, then eating the meat and larger vegetables (e.g. potatoes, large piece of squash or carrot) last. However, the meat and larger vegetables can also be sliced up within the liquid stock and can be eaten simultaneously with the liquid stock. Normally the leftovers are chopped, mixed with green peas and made into another stew called carbonada. The Chilean cazuela shares roots with a
Mapuche stock called "korrü". ==Puerto Rican cazuela==