Chilean cuisine is largely influenced by European immigration and the indigenous people who resided here long before their arrival. A traditional diet is heavy in meat and bread (there are many delicious types), and meals are considered important times for socializing and building community.
I tried cazuela, a typical Chilean stew that usually consists of potatoes, meat, corn, squash, onion, carrots, and green beans.
This stew was so tasty and hardy! It's served extremely hot and is a great winter dish. It's hardy and packed with nutrients and flavor that really come through in the clear broth in which all the ingredients are boiled.
1. Place big portions of meat (ususally either chicken or beef brisket, with the bone left in) into 1.5 litres of cold water and add salt, pepper, garlic, and onion. Boil the meat and spices in the water for 25 minutes.
2. While the meat is cooking, cut the vegetables. Traditionally these vegetables are left in big chunks.
3. Add potatoes, squash/pumpkin and the other vegetables (the typical ones are usually green beans and corn, but you can mix it up!) and boil it all together for another ten to 20 minutes, until soft.
3. Taste the broth and adjust seasoning as needed.
