 An Ecuadorian cazuela | |
| Type | Soup |
|---|---|
| Main ingredients | Stock (meats and vegetables) |
 | This article needs additional citations for verification. (March 2007) |
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.