Pebre Cazuela

Introduction to Pebre Cazuela

Pebre Cazuela is a traditional Chilean dish that embodies the essence of Chilean culinary heritage. This hearty and flavorful stew combines the richness of tender meats with the freshness of a vibrant pebre sauce. The dish is commonly enjoyed during family gatherings and celebrations, making it a staple in Chilean cuisine.

History of Pebre Cazuela

The origins of cazuela date back to the colonial era, where it was primarily a peasant dish made with locally available ingredients. Pebre itself is a traditional condiment in Chilean gastronomy, prepared with a mix of tomatoes, onions, cilantro, and chili peppers. The combination of these two creates a dish that is both comforting and intensely flavored.

Ingredients

To create an authentic Pebre Cazuela, gather the following ingredients:

• Chicken (1 whole, cut into pieces)
• Beef Shank (500 grams)
• Corn (2 ears, cut into rounds)
• Potatoes (3 large, peeled and cubed)
• Pumpkin (500 grams, cubed)
• Carrots (2 large, sliced)
• Green Beans (200 grams, trimmed)
• Garlic Cloves (3, minced)
• Olive Oil (2 tablespoons)
• Cumin Powder (1 teaspoon)
• Salt (to taste)
• Black Pepper (to taste)
• Water or Chicken Broth (2 liters)
• Tomatoes (3, diced for the pebre)
• Onion (1 large, finely chopped for the pebre)
• Cilantro (a bunch, chopped for the pebre)
• Chili Pepper (1, finely chopped for the pebre)
• Vinegar (2 tablespoons for the pebre)

Preparation

Step 1: Prepare the Pebre

In a medium-sized bowl, combine the chopped tomatoes, onion, cilantro, and chili pepper. Add vinegar, a pinch of salt, and olive oil. Mix well and set aside to let the flavors meld together.

Step 2: Cook the Meat

In a large pot, heat olive oil over medium heat. Add the minced garlic and cook until fragrant. Add the chicken pieces and beef shank, season with cumin, salt, and black pepper. Brown the meat on all sides.

Step 3: Simmer the Cazuela

Add the corn rounds, potatoes, carrots, pumpkin, and green beans to the pot. Pour in enough chicken broth to cover the ingredients. Bring the mixture to a boil, then reduce the heat and let it simmer for about an hour, stirring occasionally. Monitor the cooking timer to ensure the meat becomes tender and the vegetables are cooked through.

Serving Suggestions

Once the Pebre Cazuela is ready, ladle it into large bowls, ensuring a balanced portion of meat and vegetables. Top each serving with a generous spoonful of the prepared pebre sauce. This dish is best enjoyed hot with crusty bread on the side, which can be dipped into the flavorful broth. Enhance the dining experience by pairing the meal with a glass of Chilean wine.

We hope you enjoy making and eating this traditional Chilean Pebre Cazuela. With its rich history and robust flavors, it’s sure to become a favorite in your household as well.