I made this yesterday, but ran out of time to post it. Cazuela is a famous Chilean soup that I ate almost every day while living in Patagonia in 2011. It is flexible and warming when it starts to get chilly (nudge nudge).
This one was adapted a little bit and I didn’t have any corn, so I left that part out.
I made the veggie stock with scraps from the Italia day. It’s a favourite thing of mine to do, and it makes me feel like I’ve used all parts of the animal/vegetable to make food. I often have a sealed box filled with scraps and bones in my freezer, ready to go. Bone broth is a big deal these days, but I’ve been making it for years!
Yesterday was Chile, and today will be China!
First, to the mountains.
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