Cazuela is a beloved Puerto Rican stew made from a mix of root vegetables, coconut milk, and aromatic herbs. It’s a hearty, comforting dish that’s naturally gluten-free and vegan if you skip the traditional ham or bacon. The vegetables break down as they cook, creating a thick, creamy broth that’s both sweet and savory.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 4 ounces (115 g) ham or bacon, diced (optional)
- 1 medium onion, chopped (about 1 cup / 150 g)
- 4 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 teaspoon (5 g) ground cumin
- 1 teaspoon (5 g) dried oregano
- 1 teaspoon (5 g) achiote powder (or annatto) – optional for color
- 1 pound (450 g) yuca (cassava), peeled and cut into 1-inch chunks
- 1 pound (450 g) yautÃa (taro root), peeled and cut into 1-inch chunks
- 1 pound (450 g) butternut squash, peeled and cubed
- 1 large ripe plantain, peeled and sliced into 1-inch rounds
- 1 (13.5 oz / 400 ml) can coconut milk
- 3 cups (720 ml) vegetable or chicken broth
- 1 teaspoon (6 g) salt, plus more to taste
- ½ teaspoon (1 g) black pepper
- 2 bay leaves
- Fresh cilantro, for garnish
Instructions
- In a large heavy pot or Dutch oven, heat the olive oil over medium heat. If using ham or bacon, add it and cook until browned and crisp, about 5 minutes. Remove with a slotted spoon and set aside.
- Add the onion, garlic, and bell pepper to the pot. Sauté until softened, about 5 minutes.
- Stir in the cumin, oregano, and achiote powder (if using). Cook for 1 minute until fragrant.
- Add the yuca, yautÃa, butternut squash, plantain, coconut milk, broth, salt, pepper, and bay leaves. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 30–40 minutes, stirring occasionally, until the root vegetables are tender and easily pierced with a fork.
- If you used ham or bacon, stir it back in during the last 5 minutes of cooking.
- Remove the bay leaves. Taste and adjust seasoning with more salt if needed.
- Serve hot, garnished with fresh cilantro.
Tips
- Peeling root vegetables: Yuca and yautÃa have tough, waxy skins. Use a sharp knife to cut off the ends, then slice the skin away in strips. Always remove the fibrous core from yuca before cooking.
- Substitutions: If you can’t find yautÃa, use white potatoes or sweet potatoes. If yuca is unavailable, add extra butternut squash or plantain. The dish will still be delicious, though the texture will be slightly different.
- Don’t overcook: The stew should be thick but not mushy. Check the vegetables after 25 minutes – they should be tender but still hold their shape.
- Make it spicy: Add a chopped Scotch bonnet or habanero pepper (seeds removed) with the onion for a kick. Remember to wash your hands thoroughly after handling hot peppers.
Serving Suggestions
Cazuela is a complete meal on its own, but it pairs wonderfully with white rice or crusty bread to soak up the rich broth. For a traditional Puerto Rican spread, serve it alongside roasted pork, tostones (fried green plantains), or a simple green salad.
Variations
- Seafood cazuela: Add 1 pound (450 g) of shrimp or white fish during the last 10 minutes of cooking. The seafood will cook in the flavorful broth.
- Chicken cazuela: Brown 1 pound (450 g) of chicken thighs in the pot before adding the vegetables, then simmer everything together until the chicken is cooked through (165°F / 74°C internal temperature).
- Vegetarian/vegan: Omit the ham or bacon and use vegetable broth. Add a can of drained chickpeas for extra protein.
- Pumpkin substitute: Use fresh pumpkin or kabocha squash instead of butternut for a different flavor profile.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The stew will thicken as it sits; add a splash of broth or water when reheating to loosen it. Reheat on the stovetop over medium-low heat, stirring occasionally, until hot throughout. You can also microwave individual portions in 1-minute intervals, stirring between each. Freeze in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use frozen yuca or taro? Yes, frozen pre-peeled yuca is widely available and works well. Thaw it completely and pat dry before using. Frozen taro may be harder to find, but if you do, it will work the same way.
Why is my cazuela too watery? The stew should be thick, but if it’s too thin, remove the lid and simmer uncovered for an additional 10–15 minutes to reduce the liquid. The root vegetables will also continue to break down and thicken the broth.
Can I make cazuela in advance? Absolutely. In fact, the flavors meld and improve overnight. Prepare the stew, cool it quickly, and refrigerate. Reheat gently before serving. Add a little broth if needed.
What does achiote powder do? Achiote (annatto) adds a vibrant orange-red color and a subtle, earthy flavor. It’s traditional in Puerto Rican cooking. If you don’t have it, you can use a pinch of paprika or turmeric, though the color won’t be as intense.
Is cazuela gluten-free? Yes, this recipe is naturally gluten-free as long as you use gluten-free broth and make sure your ham or bacon doesn’t contain gluten-based additives. Check labels if you’re sensitive.
Can I use sweet potatoes instead of yautÃa? Yes, sweet potatoes are a great substitute. They’ll add a bit more sweetness and will soften faster, so add them later in the cooking process if you want them to hold their shape.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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