Uruguayan Minced Pork Cazuela
A heartwarming classic from the sun-drenched countryside of Uruguay, this Minced Pork Cazuela is a beloved dish cooked in households across the nation. Evoking the rustic charm of South American home kitchens, this one-pot comfort meal features tender minced pork simmered slowly with vibrant vegetables, earthy spices, and a hint of sweetness. It's a nourishing and celebratory dish, traditionally shared with family and friends around the table on chilly evenings.
Equipment
Large heavy-bottomed pot or Dutch oven
Wooden spoon
sharp knife
Cutting Board
Measuring cups and spoons
Ladle
Ingredients
2 tablespoons olive oil - extra-virgin for depth and richness
1 pound ground pork (minced pork) - choose well-marbled pork for best flavor
1 medium yellow onion - finely chopped
2 cloves garlic - minced
1 medium red pepper (red capsicum) - diced
1 medium carrot - peeled and diced
1 cup butternut squash - peeled and cubed- 1 cup peeled tomatoes - preferably canned San Marzano, roughly chopped
2 tablespoons tomato paste
2.5 cups chicken stock - preferably homemade or low-sodium
1 teaspoon paprika - sweet smoked paprika preferred
¼ teaspoon cumin - ground
1 teaspoon dried oregano
1 teaspoon salt - or to taste
½ teaspoon ground black pepper - freshly ground preferred
½ cup peas - frozen ; thawed
2 tablespoons parsley - fresh ; chopped, for garnish
Instructions
- Heat olive oil in a large heavy pot or Dutch oven over medium-high heat (about 350°F / 175°C). Once shimmering, add minced pork and cook until browned and caramelized, about 8–10 minutes. Stir occasionally to ensure even browning.
- Add chopped onion and sauté until translucent and lightly golden, about 5 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
- Incorporate diced red bell pepper, carrot, and butternut squash, stirring to coat them in the aromatic base. Allow the vegetables to soften slightly, about 5 minutes.
- Mix in chopped peeled tomatoes and tomato paste, stirring to combine. Let it cook uncovered for 3–4 minutes to concentrate the tomato flavor.
- Pour in the chicken stock, then add paprika, cumin, oregano, salt, and pepper. Stir well and bring the mixture to a gentle boil.
- Reduce heat to low, cover the pot, and let simmer gently for 45 minutes, stirring occasionally. The liquid should reduce and thicken into a rich stew consistency.
- Uncover and fold in the peas. Simmer for an additional 5–7 minutes until they’re bright green and tender. Adjust seasoning to taste.
- Serve hot in shallow bowls with a sprinkle of fresh parsley on top. Optionally drizzle with olive oil for extra richness.
Notes
- For added depth, deglaze the pan with a splash of dry white wine after browning the pork.
- Substitute sweet potatoes for butternut squash for a sweeter profile.
- For a vegetarian version, replace pork with lentils and mushrooms, and use vegetable broth.
- If short on time, use pre-diced vegetables available in most grocery stores.
Nutrition
Calories: 311kcalCarbohydrates: 14gProtein: 17gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 54mgSodium: 608mgPotassium: 663mgFiber: 3gSugar: 5gVitamin A: 5534IUVitamin C: 41mgCalcium: 65mgIron: 2mg
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