Cazuela is a Spanish term that refers both to a type of shallow, wide cooking vessel, traditionally made of unglazed clay, and to various stew-like dishes prepared in such a pot. The vessel is common throughout the Spanish-speaking world, especially in traditional kitchens where it is used for simmering, braising, and slow cooking.
In Chile, cazuela also denotes a specific national dish: a clear broth stew typically made with beef or chicken, potatoes, pumpkin or squash, corn on the cob, and other vegetables. The dish is named after the pot in which it is traditionally cooked and served.