Snuggle up, friends—it’s cazuela season! These rustic, one-pot wonders are the ultimate comfort food for chilly evenings, brimming with rich flavors and hearty ingredients that warm you from the inside out. Whether you’re craving a classic stew or something new to spice up your weeknight rotation, we’ve gathered 20 cozy recipes that promise to delight. Ready to get cooking? Let’s dive in!
Pork and Pumpkin Cazuela
Brimming with autumnal comfort, this Pork and Pumpkin Cazuela is a hearty, one-pot wonder perfect for crisp fall evenings. Let’s walk through the simple steps together to create this deeply satisfying stew. You’ll be amazed at how these humble ingredients transform into something truly special.
Ingredients
– 2 tbsp olive oil
– 1.5 lbs pork shoulder, cubed
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 small sugar pumpkin, peeled and cubed
– 2 medium potatoes, peeled and cubed
– 1 tsp dried oregano
– 1/2 tsp ground cumin
– Salt to taste
Instructions
1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 1.5 pounds of cubed pork shoulder and sear for 4-5 minutes per side until deeply browned, working in batches if necessary to avoid crowding the pan.
3. Transfer the browned pork to a clean plate, leaving the rendered fat in the pot.
4. Add the diced yellow onion to the hot pot and cook for 5-6 minutes until translucent and lightly golden.
5. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
6. Return the seared pork to the pot along with any accumulated juices.
7. Pour in 4 cups of chicken broth, scraping the bottom of the pot to release any browned bits.
8. Add 1 teaspoon of dried oregano and 1/2 teaspoon of ground cumin, stirring to combine.
9. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
10. Cover the pot and simmer for 45 minutes to tenderize the pork.
11. Add the peeled, cubed sugar pumpkin and potatoes to the pot.
12. Continue simmering uncovered for 25-30 minutes until the vegetables are fork-tender.
13. Season with salt to taste, starting with 1 teaspoon and adjusting as needed.
14. Remove from heat and let rest for 5 minutes before serving.
Zesty with cumin and earthy from the slow-cooked pumpkin, this cazuela develops a rich, velvety broth that clings to each tender piece of pork. The potatoes absorb the savory flavors while maintaining their structure, creating a wonderful textural contrast. For a complete meal, serve it in shallow bowls with crusty bread for dipping, or spoon it over rice to stretch the servings.
Vegetarian Quinoa Cazuela
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You’ll love how this vegetarian quinoa cazuela comes together with simple ingredients and straightforward techniques. Let’s walk through each step methodically to create a comforting, protein-packed meal that’s perfect for weeknight dinners. Follow along carefully and you’ll have a delicious one-pot dish ready in no time.
Ingredients
– 1 cup quinoa
– 2 tablespoons olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 zucchini, diced
– 1 cup corn kernels
– 1 can (15 oz) black beans, rinsed
– 1 can (14.5 oz) diced tomatoes
– 2 cups vegetable broth
– 1 teaspoon cumin
– 1 teaspoon chili powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chopped fresh cilantro
Instructions
1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat until shimmering.
3. Add 1 diced onion and cook for 4 minutes until translucent, stirring frequently.
4. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
5. Stir in 1 diced red bell pepper, 1 diced zucchini, and 1 cup corn kernels, cooking for 5 minutes until vegetables begin to soften.
6. Add rinsed 1 cup quinoa to the pot and toast for 2 minutes, stirring constantly.
7. Pour in 2 cups vegetable broth and 1 can diced tomatoes with their juices.
8. Stir in 1 can rinsed black beans, 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
9. Bring mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes until quinoa is tender and liquid is absorbed.
10. Remove from heat and let stand covered for 5 minutes to allow flavors to meld.
11. Fluff the cazuela with a fork and stir in 1/4 cup chopped fresh cilantro.
For best results, let the finished cazuela rest for 5 minutes before serving to allow the quinoa to fully absorb remaining moisture. Feel the satisfying texture of fluffy quinoa mingling with tender vegetables and creamy black beans in every bite. The cumin and chili powder create a warm, earthy flavor profile that pairs beautifully with a dollop of Greek yogurt or avocado slices for serving.
Lamb and Sweet Potato Cazuela
A comforting casserole that brings together tender lamb and sweet potatoes in a beautifully layered dish perfect for chilly evenings. As we build this cazuela step by step, you’ll see how simple ingredients transform into a hearty meal that’s both satisfying and nutritious. Let’s begin with preparing our ingredients and assembling this rustic one-pot wonder.
Ingredients
– 1.5 lbs lamb shoulder, cubed
– 2 large sweet potatoes, peeled and sliced ¼-inch thick
– 1 yellow onion, diced
– 3 cloves garlic, minced
– 2 tbsp olive oil
– 1 cup chicken broth
– 1 tsp dried oregano
– ½ tsp smoked paprika
– ½ tsp salt
– ¼ tsp black pepper
Instructions
1. Preheat your oven to 375°F to ensure even cooking throughout the casserole.
2. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering.
3. Pat the 1.5 pounds of cubed lamb shoulder completely dry with paper towels to ensure proper browning.
4. Season the lamb cubes evenly with ½ teaspoon salt and ¼ teaspoon black pepper.
5. Sear the lamb in the hot oil for 3-4 minutes per side until deeply browned on all surfaces.
6. Remove the lamb from the skillet and set aside, leaving the rendered fat in the pan.
7. Add the diced yellow onion to the same skillet and cook for 5 minutes until translucent.
8. Stir in the 3 minced garlic cloves and cook for 1 minute until fragrant but not browned.
9. Layer half of the ¼-inch thick sweet potato slices evenly across the bottom of the skillet.
10. Sprinkle 1 teaspoon of dried oregano and ½ teaspoon of smoked paprika over the sweet potatoes.
11. Arrange all the seared lamb cubes evenly over the seasoned sweet potato layer.
12. Create a second layer with the remaining sweet potato slices, arranging them neatly.
13. Pour 1 cup of chicken broth slowly around the edges to moisten all layers without disturbing them.
14. Cover the skillet tightly with aluminum foil to trap steam and ensure thorough cooking.
15. Bake at 375°F for 45 minutes until the sweet potatoes are easily pierced with a fork.
16. Remove the foil and bake for an additional 15 minutes to lightly brown the top layer.
17. Let the cazuela rest for 10 minutes before serving to allow the juices to redistribute evenly. Creamy sweet potatoes melt into the rich lamb juices, creating a velvety sauce that coats every bite. Consider serving this casserole with crusty bread to soak up the flavorful cooking liquid, or top with fresh herbs for a bright contrast to the deep, savory flavors.
Fish and Tomato Cazuela
Sometimes the simplest dishes make the most memorable meals, and this Fish and Tomato Cazuela is a perfect example of how humble ingredients can create something truly special when prepared with care. Start by gathering your ingredients and prepping your workspace for this comforting one-pot wonder that comes together beautifully in under an hour.
Ingredients
– 1.5 lbs white fish fillets
– 2 tbsp olive oil
– 1 medium yellow onion
– 3 cloves garlic
– 28 oz canned crushed tomatoes
– 1 cup fish stock
– 1/2 cup dry white wine
– 1 tsp smoked paprika
– 1/2 tsp dried oregano
– 1/4 tsp red pepper flakes
– 2 tbsp fresh parsley
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Pat the fish fillets completely dry with paper towels and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
3. Add the diced onion and cook until translucent and softened, stirring frequently for 5-7 minutes.
4. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
5. Pour in 1/2 cup white wine and scrape any browned bits from the bottom of the pot, cooking until reduced by half, about 3 minutes.
6. Add 28 ounces crushed tomatoes, 1 cup fish stock, 1 teaspoon smoked paprika, 1/2 teaspoon oregano, 1/4 teaspoon red pepper flakes, remaining salt and pepper, then bring to a simmer.
7. Reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld, stirring occasionally.
8. Gently nestle the seasoned fish fillets into the tomato sauce in a single layer.
9. Cover and cook over low heat until fish flakes easily with a fork, about 8-10 minutes depending on thickness.
10. Remove from heat and stir in 2 tablespoons chopped fresh parsley.
The tender fish flakes apart at the slightest pressure, while the tomato sauce develops a rich, slightly sweet depth that balances beautifully with the subtle heat from the red pepper flakes. Serve this cazuela over creamy polenta or with crusty bread to soak up every bit of the flavorful sauce, and consider topping with additional fresh herbs for a bright finish.
Mushroom and Barley Cazuela
Carefully crafted cazuelas bring rustic comfort to your table, and this mushroom and barley version delivers earthy satisfaction with minimal fuss. Combining chewy barley with meaty mushrooms creates a hearty one-pot meal that’s perfect for chilly evenings, while simple techniques ensure even novice cooks achieve delicious results.
Ingredients
– 1 cup pearl barley
– 8 ounces cremini mushrooms
– 1 medium yellow onion
– 2 cloves garlic
– 2 tablespoons olive oil
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– 1/2 teaspoon black pepper
– 1/2 teaspoon salt
Instructions
1. Rinse 1 cup pearl barley under cold running water until water runs clear to remove excess starch.
2. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat until shimmering but not smoking.
3. Dice 1 medium yellow onion into 1/4-inch pieces and add to the hot oil.
4. Cook onions, stirring frequently, for 5-7 minutes until translucent and slightly golden at the edges.
5. Slice 8 ounces cremini mushrooms into 1/4-inch thick pieces and add to the pot.
6. Cook mushrooms, stirring occasionally, for 8-10 minutes until they release their liquid and develop deep brown color.
7. Mince 2 cloves garlic and add to the mushroom mixture, cooking for 1 minute until fragrant.
8. Add rinsed barley to the pot along with 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
9. Stir constantly for 2 minutes to toast the barley and coat it with the seasoned oil.
10. Pour in 4 cups vegetable broth and bring to a rolling boil over high heat.
11. Reduce heat to low, cover the pot tightly, and simmer for 45 minutes without lifting the lid to maintain consistent temperature.
12. Remove from heat and let stand covered for 10 minutes to allow barley to absorb remaining liquid.
13. Fluff with a fork before serving to separate the grains. The finished cazuela should have a creamy texture with distinct barley grains, offering earthy mushroom flavors balanced by sweet onion notes. For a vibrant presentation, garnish with fresh parsley or serve alongside roasted root vegetables to complement the dish’s rustic character.
Pork Rib and Corn Cazuela
Finally, as the weather turns cooler, there’s nothing more comforting than a hearty casserole that brings together tender pork and sweet corn. This pork rib and corn cazuela is surprisingly simple to prepare, requiring just a few basic ingredients and straightforward techniques. Follow these steps carefully, and you’ll have a satisfying meal that fills your kitchen with wonderful aromas.
Ingredients
– 2 pounds pork ribs
– 2 cups fresh corn kernels
– 1 large onion
– 3 cloves garlic
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 cup chicken broth
– 1/2 cup heavy cream
Instructions
1. Preheat your oven to 350°F to ensure even cooking throughout the casserole.
2. Cut the pork ribs into individual portions using kitchen shears or a sharp knife.
3. Chop the onion into 1/2-inch pieces and mince the garlic cloves finely.
4. Heat the olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
5. Season the pork ribs evenly with salt and black pepper on all sides.
6. Brown the pork ribs in the hot oil for 3-4 minutes per side until golden brown.
7. Remove the ribs from the skillet and set them aside on a plate.
8. Add the chopped onion to the same skillet and cook for 5 minutes until translucent.
9. Stir in the minced garlic and cook for 1 minute until fragrant.
10. Add the fresh corn kernels to the skillet and cook for 2 minutes to lightly toast them.
11. Pour in the chicken broth, using a wooden spoon to scrape any browned bits from the bottom of the pan.
12. Return the pork ribs to the skillet, nestling them among the vegetables.
13. Bring the mixture to a simmer, then cover the skillet with a tight-fitting lid.
14. Transfer the covered skillet to the preheated oven and bake for 1 hour and 15 minutes.
15. Remove the skillet from the oven and carefully lift the lid away from you to avoid steam burns.
16. Stir in the heavy cream until fully incorporated into the cooking liquid.
17. Return the uncovered skillet to the oven and bake for an additional 15 minutes until the sauce thickens slightly.
18. Remove from the oven and let rest for 10 minutes before serving to allow the flavors to meld.
The pork becomes incredibly tender and falls away from the bone, while the corn maintains a pleasant crisp-tender texture against the rich, creamy sauce. Serve this cazuela directly from the skillet with crusty bread for soaking up every last bit of the flavorful sauce, or pair it with a simple green salad to balance the richness.
Shrimp and Coconut Cazuela
Filled with the vibrant flavors of coastal cuisine, this Shrimp and Coconut Cazuela brings tropical warmth to your table with its creamy coconut broth and tender shrimp. Following these methodical steps will ensure you achieve the perfect balance of textures and flavors every time. Let’s begin building this comforting one-pot dish layer by layer.
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 lb large shrimp, peeled and deveined
– 1 can (13.5 oz) coconut milk
– 1 cup chicken broth
– 1 tbsp lime juice
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp fresh cilantro, chopped
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering.
2. Add 1 diced yellow onion and cook for 4 minutes until translucent, stirring occasionally.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 sliced red bell pepper and cook for 3 minutes until slightly softened.
5. Pour in 1 can coconut milk and 1 cup chicken broth, then bring to a gentle simmer.
6. Stir in 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until fully incorporated.
7. Add 1 lb shrimp in a single layer and simmer for 3 minutes until pink and opaque.
8. Remove skillet from heat and stir in 1 tbsp lime juice.
9. Sprinkle with 2 tbsp chopped fresh cilantro before serving.
Delightfully creamy with tender shrimp and crisp-tender vegetables, this cazuela offers a beautiful contrast of textures. The rich coconut broth carries subtle smokiness from the paprika, while fresh lime brightens each spoonful. Serve it over steamed rice or with crusty bread to soak up every drop of the flavorful sauce.
Beef and Carrot Cazuela
Often overlooked in favor of quicker meals, this comforting Beef and Carrot Cazuela rewards patience with deep, layered flavors that develop slowly over gentle heat. Our methodical approach ensures even the newest cook can achieve tender, fall-apart beef and sweet, softened carrots in a rich, savory broth. Let’s walk through each step together to create this satisfying one-pot meal.
Ingredients
– 2 pounds beef chuck roast
– 1 tablespoon olive oil
– 1 large yellow onion
– 4 cloves garlic
– 6 medium carrots
– 4 cups beef broth
– 1 tablespoon tomato paste
– 2 teaspoons dried thyme
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions
1. Cut the 2 pounds beef chuck roast into 2-inch cubes, trimming away large pieces of visible fat.
2. Pat the beef cubes completely dry with paper towels to ensure proper browning.
3. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Working in two batches to avoid crowding, brown the beef cubes for 3-4 minutes per side until deeply caramelized.
5. Transfer all browned beef to a clean plate, leaving any accumulated drippings in the pot.
6. Dice 1 large yellow onion into 1/2-inch pieces while the pot cools slightly.
7. Reduce heat to medium and cook the diced onion in the beef drippings for 5 minutes until translucent.
8. Mince 4 cloves garlic and add to the pot, cooking for 1 minute until fragrant.
9. Stir in 1 tablespoon tomato paste and cook for 1 minute to deepen its flavor.
10. Return the browned beef and any accumulated juices to the pot.
11. Add 4 cups beef broth, scraping the bottom thoroughly to incorporate all browned bits.
12. Stir in 2 teaspoons dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper.
13. Bring the mixture to a gentle boil, then immediately reduce heat to low.
14. Cover the pot and simmer for 1 hour and 30 minutes, maintaining a steady low bubble.
15. Peel and cut 6 medium carrots into 1-inch chunks while the beef simmers.
16. After 1 hour and 30 minutes, add the carrot chunks to the pot, submerging them in the liquid.
17. Cover and continue simmering for 45-60 minutes until the carrots are tender when pierced with a fork and the beef shreds easily.
18. Skim any excess fat from the surface with a spoon before serving. The long, slow cooking yields incredibly tender beef that falls apart at the touch of a fork, while the carrots become sweet and silky while retaining slight structure. For a complete meal, serve over creamy polenta or crusty bread to soak up the rich, herb-infused broth, or top with fresh parsley for a bright contrast to the deep savory notes.
Chicken and Chickpea Cazuela
Often overlooked in favor of quicker weeknight meals, this Chicken and Chickpea Cazuela delivers the comforting warmth of slow-simmered flavors with surprisingly straightforward preparation. Our methodical approach ensures even novice cooks can achieve tender chicken and perfectly cooked chickpeas in a richly developed sauce. Let’s walk through each step together to create this satisfying one-pot meal.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 2 tbsp olive oil
– 1 medium yellow onion
– 3 cloves garlic
– 1 tsp smoked paprika
– 1/2 tsp ground cumin
– 1/4 tsp crushed red pepper flakes
– 1 (15 oz) can chickpeas
– 1 (14.5 oz) can diced tomatoes
– 1 cup chicken broth
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp fresh parsley
Instructions
1. Pat 1.5 lbs boneless, skinless chicken thighs completely dry with paper towels to ensure proper browning.
2. Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
3. Season chicken thighs evenly with 1/2 tsp salt and 1/4 tsp black pepper on both sides.
4. Place chicken thighs in the hot oil and cook undisturbed for 5-6 minutes until deeply golden brown.
5. Flip chicken thighs and cook for another 4-5 minutes until the second side develops rich color.
6. Transfer chicken to a clean plate, leaving accumulated fat and oil in the pot.
7. Dice 1 medium yellow onion into 1/4-inch pieces and add to the pot.
8. Cook onions over medium heat for 6-8 minutes, stirring occasionally, until softened and translucent.
9. Mince 3 cloves garlic and add to the softened onions, cooking for 1 minute until fragrant.
10. Add 1 tsp smoked paprika, 1/2 tsp ground cumin, and 1/4 tsp crushed red pepper flakes to the pot, stirring constantly for 30 seconds to toast the spices.
11. Drain and rinse 1 (15 oz) can chickpeas, then add them to the pot along with 1 (14.5 oz) can diced tomatoes and 1 cup chicken broth.
12. Return the browned chicken thighs to the pot, nestling them into the liquid and vegetables.
13. Bring the mixture to a gentle boil, then immediately reduce heat to maintain a steady simmer.
14. Cover the pot and simmer for 25 minutes to allow flavors to meld and chicken to become fork-tender.
15. Uncover and continue simmering for 10 minutes to slightly thicken the sauce.
16. Chop 2 tbsp fresh parsley and sprinkle over the finished dish before serving.
Achieving the perfect texture means the chicken should shred easily with a fork while the chickpeas remain intact but creamy. The smoked paprika provides a subtle smokiness that balances the bright acidity of the tomatoes, creating layers of flavor that develop further as leftovers sit. Serve this cazuela over creamy polenta or with crusty bread to soak up every bit of the richly seasoned sauce.
Black Bean and Plantain Cazuela
Keeping weeknight dinners exciting yet approachable is my mission, and this Black Bean and Plantain Cazuela delivers exactly that—a hearty, one-pan meal that layers savory black beans with sweet caramelized plantains. Kindly follow each step carefully for a perfectly balanced dish every time.
Ingredients
– 2 tablespoons olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 ripe plantains, peeled and sliced into 1/2-inch rounds
– 2 (15-ounce) cans black beans, rinsed and drained
– 1 (14.5-ounce) can diced tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon black pepper
– 1/2 cup vegetable broth
– 1/4 cup chopped fresh cilantro
Instructions
1. Preheat your oven to 375°F.
2. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat.
3. Add 1 large diced yellow onion and cook for 5–7 minutes, stirring occasionally, until translucent.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Arrange 2 sliced plantains in a single layer in the skillet and cook for 3–4 minutes per side until golden brown.
6. Tip: Flip plantains gently with a spatula to avoid breaking them.
7. Pour in 2 cans of rinsed black beans, 1 can of diced tomatoes, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon black pepper.
8. Stir all ingredients to combine evenly.
9. Add 1/2 cup vegetable broth and bring the mixture to a simmer.
10. Transfer the skillet to the preheated oven and bake uncovered for 20 minutes.
11. Tip: For a crispier top, switch the oven to broil for the final 2–3 minutes.
12. Remove the skillet from the oven and let it rest for 5 minutes.
13. Stir in 1/4 cup chopped fresh cilantro just before serving.
14. Tip: For extra freshness, garnish with additional cilantro leaves.
Zesty and satisfying, this cazuela boasts a wonderful contrast between the creamy black beans and the caramelized sweetness of the plantains. Serve it over quinoa for a complete protein-packed meal, or scoop it up with warm tortillas for a cozy, hands-on dinner.
Pork and Cabbage Cazuela
Unquestionably comforting and perfect for chilly evenings, this pork and cabbage cazuela brings together humble ingredients in a way that feels both rustic and refined. Using a single pot makes cleanup minimal while allowing the flavors to develop beautifully together. You’ll appreciate how the pork becomes fork-tender and the cabbage absorbs all the savory goodness from the broth.
Ingredients
– 2 pounds pork shoulder, cut into 1-inch cubes
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 medium head green cabbage, cored and chopped into 2-inch pieces
– 4 cups chicken broth
– 1 teaspoon dried oregano
– 1/2 teaspoon black pepper
– 1 teaspoon salt
Instructions
1. Pat the pork shoulder cubes completely dry with paper towels to ensure proper browning.
2. Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Add the pork cubes in a single layer, working in batches if necessary to avoid overcrowding.
4. Sear the pork for 3-4 minutes per side until deeply browned on all surfaces.
5. Transfer the browned pork to a clean plate, leaving any rendered fat in the pot.
6. Add the diced onion to the hot pot and cook for 4-5 minutes until translucent and slightly softened.
7. Stir in the minced garlic and cook for 1 minute until fragrant but not browned.
8. Return all the seared pork and any accumulated juices back to the Dutch oven.
9. Add the chopped cabbage, arranging it around and over the pork pieces.
10. Pour in the chicken broth until it just covers the cabbage and pork mixture.
11. Sprinkle the dried oregano, black pepper, and salt evenly over the surface.
12. Bring the liquid to a gentle boil over high heat, then immediately reduce to low.
13. Cover the pot with a tight-fitting lid and simmer for 1 hour and 30 minutes.
14. Remove the lid and continue simmering uncovered for another 30 minutes to slightly reduce the broth.
15. Test the pork for tenderness by pressing a cube with a fork – it should easily shred apart.
16. Skim off any excess fat from the surface of the broth using a wide spoon.
17. Ladle the cazuela into deep bowls, making sure each serving gets both pork and cabbage.
Satisfyingly tender pork mingles with sweet, softened cabbage in a richly flavored broth that’s neither too thick nor too thin. The cabbage leaves become almost silky while still maintaining some structural integrity. For a complete meal, serve this over creamy polenta or with crusty bread to soak up every last drop of the savory liquid.
Turkey and Squash Cazuela
Just imagine coming home to the comforting aroma of turkey and squash baking together in one beautiful dish. This turkey and squash cazuela brings together seasonal flavors in a simple, one-pan meal that’s perfect for busy weeknights. Following these methodical steps will ensure you create a perfectly balanced dish every time.
Ingredients
– 1.5 lbs ground turkey
– 2 cups butternut squash, cubed
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper
– 1/2 tsp salt
– 1 cup chicken broth
– 1/4 cup fresh parsley, chopped
Instructions
1. Preheat your oven to 375°F to ensure even cooking throughout the cazuela.
2. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat for 2 minutes until shimmering.
3. Add the diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
4. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
5. Add the ground turkey to the skillet, breaking it up with a wooden spoon into small pieces.
6. Cook the turkey for 8-10 minutes until no pink remains, stirring frequently to ensure even browning.
7. Sprinkle the dried oregano, smoked paprika, black pepper, and salt over the turkey mixture.
8. Stir the spices into the turkey for 1 minute to toast them and release their flavors.
9. Add the cubed butternut squash to the skillet and stir to combine with the turkey mixture.
10. Pour the chicken broth over the ingredients, using it to deglaze the bottom of the pan.
11. Transfer the skillet to the preheated oven and bake uncovered for 25 minutes.
12. Check that the squash is tender by piercing a cube with a fork—it should slide in easily.
13. Remove the skillet from the oven using oven mitts and let it rest for 5 minutes.
14. Sprinkle the chopped fresh parsley over the top just before serving. Every bite delivers tender squash that melts against the savory turkey, creating a comforting texture contrast. For a creative twist, serve it over creamy polenta or scoop it into warm tortillas for a seasonal taco night.
Cod and Potato Cazuela
Every home cook needs a reliable one-pot meal that delivers comfort and flavor without complexity. This cod and potato cazuela layers tender fish with hearty vegetables in a single baking dish, creating a complete dinner with minimal cleanup. Follow these precise steps to achieve perfectly cooked cod and potatoes every time.
Ingredients
– 1.5 lbs cod fillets
– 1.5 lbs Yukon Gold potatoes
– 1 large yellow onion
– 4 cloves garlic
– 2 tbsp olive oil
– 1 cup chicken broth
– 1/2 cup dry white wine
– 1 lemon
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 1/2 tsp salt
– 1/4 cup chopped fresh parsley
Instructions
1. Preheat your oven to 375°F and position the rack in the center.
2. Peel the Yukon Gold potatoes and slice them into 1/4-inch thick rounds using a sharp knife.
3. Thinly slice the yellow onion and mince the garlic cloves.
4. Arrange the potato slices in a single layer in a 9×13 inch baking dish.
5. Scatter the sliced onion and minced garlic evenly over the potato layer.
6. Drizzle 1 tablespoon of olive oil over the vegetables and season with 1/4 teaspoon each of salt and black pepper.
7. Pour the chicken broth and white wine into the baking dish around the vegetables.
8. Cover the dish tightly with aluminum foil and bake for 30 minutes until potatoes are fork-tender.
9. Pat the cod fillets dry with paper towels and season both sides with smoked paprika and remaining salt and pepper.
10. Remove the baking dish from the oven and carefully arrange the seasoned cod fillets over the partially cooked potatoes.
11. Drizzle the remaining tablespoon of olive oil over the cod fillets.
12. Thinly slice the lemon and arrange the slices over the cod fillets.
13. Return the uncovered baking dish to the oven and bake for 15-18 minutes until the cod flakes easily with a fork.
14. Test the cod by inserting a fork at the thickest part and twisting gently – it should separate into clean flakes.
15. Remove the cazuela from the oven and let it rest for 5 minutes to allow the flavors to meld.
16. Sprinkle the chopped fresh parsley over the finished dish before serving.
Generous flakes of tender cod contrast beautifully with the firm-yet-creamy potato slices, while the garlic and white wine create a subtle aromatic broth. For a complete meal, serve this cazuela directly from the baking dish with crusty bread to soak up the flavorful cooking liquid, or add a simple green salad for freshness.
Vegetable and Tofu Cazuela
Ready to master a comforting one-pot meal? This vegetable and tofu cazuela builds layers of flavor through simple, methodical steps that even beginner cooks can follow with confidence. Let’s walk through each stage together to create a hearty, satisfying dish that’s perfect for weeknight dinners.
Ingredients
– 1 package (14 oz) firm tofu
– 2 tbsp olive oil
– 1 medium yellow onion
– 2 cloves garlic
– 1 medium zucchini
– 1 medium carrot
– 1 red bell pepper
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegetable broth
– 1 tsp dried oregano
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper
– 1/4 cup chopped fresh parsley
Instructions
1. Press the tofu between paper towels with a heavy plate for 15 minutes to remove excess moisture, which helps it absorb flavors better.
2. Cut the pressed tofu into 1-inch cubes and set aside.
3. Heat 2 tablespoons of olive oil in a large oven-safe pot over medium heat until shimmering.
4. Dice 1 medium yellow onion and add to the hot oil, cooking for 5 minutes until translucent.
5. Mince 2 cloves garlic and add to the onion, cooking for 1 minute until fragrant.
6. Dice 1 medium zucchini, 1 medium carrot, and 1 red bell pepper into uniform 1/2-inch pieces.
7. Add the chopped vegetables to the pot and cook for 8 minutes, stirring occasionally until slightly softened.
8. Add the tofu cubes and cook for 5 minutes, gently turning them to brown on multiple sides.
9. Pour in 1 can of diced tomatoes with their juices and 1 cup of vegetable broth.
10. Stir in 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, and 1/4 teaspoon black pepper.
11. Bring the mixture to a simmer, then reduce heat to low and cover the pot.
12. Cook for 25 minutes, stirring once halfway through, until vegetables are tender but not mushy.
13. Remove from heat and stir in 1/4 cup chopped fresh parsley.
14. Let the cazuela rest for 5 minutes before serving to allow flavors to meld.
Satisfyingly robust, this cazuela features tender vegetables and firm tofu in a savory tomato broth that’s both comforting and nourishing. Serve it over quinoa or with crusty bread to soak up the flavorful liquid, or top with a sprinkle of nutritional yeast for a cheesy note without dairy.
Summary
Joyful cooking awaits with these 20 comforting cazuela recipes perfect for chilly evenings. Each dish brings warmth and flavor to your table—ideal for cozy family dinners. We hope you find new favorites to cherish! Try a recipe this week, leave a comment sharing which one you loved, and pin this roundup on Pinterest to save for later. Happy cooking!
