South American dishes cooked in shallow unglazed earthenware
Cazuela
An Ecuadorian cazuela
Type
Soup
Main ingredients
Stock (meats and vegetables)
Media: Cazuela
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Cazuela (Spanish pronunciation:[kaˈθwela] or Spanish pronunciation:[kaˈswela]) 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.[1][2] 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.
^"cazuela". dle.rae.es. Retrieved 2023-08-08.
^Caro Bellido, Antonio (2008). Diccionario de términos cerámicos y de alfarería. Cádiz: Agrija Ediciones. p. 69. ISBN 978-84-96191-07-5.
Cazuela (Spanish pronunciation: [kaˈθwela] or Spanish pronunciation: [kaˈswela]) is the common name given to a variety of dishes, especially from South...
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